Copycat Sprinkles Cupcakes


Eight days ago, on November 17th, my daughter, Estée Grace was born. We’d kept the baby’s gender a surprise, and let me tell you, we were surprised! We all thought it was going to be a boy! When we told Adam and Gabi they’d gotten a little sister, their reaction was, “Where is our baby brother?” The following morning though, when they laid eyes on baby Estée, they both fell in love with her.


To celebrate her arrival into our world, I baked some cupcakes. As usual I tweaked the original recipe: I reduced the sugar, replaced half the cream by some milk and used egg whites instead of yolks. They will cook up white—totally normal—and delicious—to be expected!



Makes 16


Vanilla Batter

170 g unsalted butter, room temperature

1 cup granulated sugar

2 egg whites

2 teaspoons pure vanilla extract or 1 vanilla pod, scraped

½ cup sour cream

½ cup milk

2 tbsp cornstarch

2 cups flour

2 tsp baking powder

¼ tsp kosher salt


  1. Line a cupcake pan with liners of your choice and preheat the oven to 350 F or 180 C.
  2. In the bowl of a stand mixer, cream the butter and sugar.
  3. Add the egg whites and vanilla and mix until just incorporated.
  4. Pour in the sour cream and milk and mix some more.
  5. In another bowl, mix all the dry ingredients. Pour into wet ingredients and whisk until well mixed.
  6. With an ice cream scooper, spoon your dough into prepared wrappers.
  7. Bake for 18 minutes or until a knife inserted in the middle comes out clean. They will not be golden.
  8. Let cool before frosting.




Vanilla Frosting

½ cup butter, at room temperature

1 ¾ cups icing sugar

2 tbsp whipping cream

1 tsp vanilla extract or 1 scraped vanilla bean

¼ tsp salt

  1. In the bowl of a stand mixer, whisk the butter with the sugar on high speed until white and fluffy (2-3 minutes).
  2. Add the cream, vanilla, and salt and mix 1 more minute.
  3. Frost cooled cupcakes as desired.




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