These party piñata cupcakes are fluffy, moist and filled with a sweet surprise. These are perfect for New Years Eve or even gender reveals or parties!
If you’re looking for the most epic cupcake in the entire world, look no further. There’s nothing sweeter than a batch of cupcakes FILLED with sprinkles to ring in the new year. So party people, let’s do this! 😊
Why You’ll Love These Party Piñata Cupcakes
- The buttery vanilla flavor
- Not overly sweet
- Piled high with homemade buttercream
- Both fluffy & moist
- Very simple & straight forward recipe
- Sprinkles hidden in the center!
Tell Me About These Party Piñata Cupcakes
- Flavor: For this cupcake recipe we’re using a basic vanilla cupcake. Sounds boring, but it’s not! It’s buttery and has lots of vanilla flavor without being too sweet. I toned down the sweetness because of the extra sprinkles.
- Texture: The texture is just as important as the flavor. These cupcakes are everything a cupcake should be— fluffy and moist.
- Ease: Preparing the cupcake batter is pretty uneventful. The process is simple. Besides a mixer, there’s no special equipment needed.
- Time: Between all the steps (preparing the cupcake batter, baking, making the buttercream, adding the sprinkles, and frosting) it takes about 1.5 hours— some steps can be done at the same time to decrease the total time.
Overview: How to Make Party Piñata Cupcakes
While there’s detailed instructions below, I want to give you a quick overview on how to make these cupcakes. Don’t be intimidated, they are easy!
- Make the Batter: To make the cupcake batter you will need a hand mixer or stand mixer because we are creaming the butter in this recipe. You will start by creaming the room temperature butter and sugar together and then adding the remaining ingredients.
- Bake the Cupcakes: You will fill each cupcake liner 2/3 of the way full. We’re baking the cupcakes at 350°F for 20-21 minutes. Though keep an eye on them around the 18 minute mark since every oven is different! Once done, set them aside to cool completely.
- Make the Frosting: While the cupcakes are cooling, start the buttercream. Using a hand mixer or stand mixer, cream the butter until soft and fluffy. This is key. You must do this before adding the remainder of ingredients.
- Fill the Cupcakes: Carve a 1-inch deep section of the cupcake out. Then fill with sprinkles. The depth doesn’t have to be perfect, but you don’t want to go all the way through.
- Frost the Cupcakes: You can frost the cupcakes however you’d like by piping it on, using a spoon or knife. As long as the center is covered, it works!
What Can I Use For The Filling?
Take a guess— anything! That’s why I love these cupcakes so much. You can mix together sprinkles, candy, mini chocolate chips, mini M&Ms etc. You put in there what YOU want! For these cupcakes I made a custom blend with Fresh April Sprinkles specifically for this recipe!
Don’t forget to use #bakinglifesweeterseries if you make these!
To kick off my Baking Life a Little Sweeter series I’ve partnered with a few brands. TWO (2) winners will receive:
- $150 worth of Organic Valley product
- 4 (2oz) packs of sprinkles from Fresh April Sprinkles
- Baking Essentials: 12-count muffin pan, 6-inch cake pan, measuring cups and measuring spoons
Head over to my Instagram account to get the full details! If you don’t have Instagram, leave a comment below for your chance!
Party Piñata Cupcakes
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/3 cup + 2 Tablespoons milk
- 1/2 cup sprinkles
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4-5 cups powdered sugar
- 1/4-1/3 cup heavy cream
- 1 and 1/2 teaspoons vanilla extract
- salt, to taste
- Preheat the oven to 350°F. Line a muffin pan with 8 cupcake liners. Set aside.
- Make the cupcakes: In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl or a bowl of a stand mixer with a paddle attachment, beat the butter on high sped until light creamy. Add in the sugar and beat for 1-2 minutes until light and fluffy, scraping the bottom and sides of the bowl as needed. Add the egg whites and vanilla then beat on high for 1 minute until combined. Then, beat in the sour cream— scrape the bottom and sides of the bowl to make sure it's well combined.
- With the mixer on low, add in the dry ingredients 1/4 cup at a time. Then, keeping the mixer on low add the milk and beat on low until just combined. Do not overmix.
- Fill each cupcake liner about 2/3 of the way full with batter. Bake for 20-21 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cupcakes to cook completely.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2-3 minutes, scraping the bottom and sides of the bowl as needed. Add 4 and 1/2 cups powdered sugar, in 1/4 cup increments— this helps reduce the mess. Then, add the heavy cream and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2-3 minutes. Add up to 1/2 cup more powdere’ sugar if the frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I normally end up adding 1/8-1/4 teaspoon.
- Fill the cupcakes: Using a sharp knife, cut a hole into the center of the cupcake about 1-inch deep. The piece that you remove should be roughly shaped like a cone. Set aside. Place 1/2-1 teaspoons of sprinkles inside the cupcake. Add the cupcake piece back to the top and slightly press down. Repeat with all cupcakes
- Frost the cooled and filled cupcakes as desired.
- Make Ahead & Freezing Instructions: The baked cupcakes (without frosting) can be frozen for up to 3 months. Thaw overnight in the refrigerator, then let them sit at room temperature for 1 hour.