Party Piñata Cupcakes
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!
Ingredients
Cupcakes
- 1 and ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- ⅓ cup + 2 Tablespoons milk
- ½ cup sprinkles
Vanilla Buttercream
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4-5 cups powdered sugar
- ¼-1/3 cup heavy cream
- 1 and ½ teaspoons vanilla extract
- salt, to taste
Instructions
- 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 ¼ 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 ⅔ 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 ½ cups powdered sugar, in ¼ 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 ½ 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 ⅛-1/4 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 ½-1 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.
Notes
- 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.
Tried this recipe?Let us know how it was!