Gender Reveal Cupcakes
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5
22 reviews
Excellent
Gender Reveal Cupcakes
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Gender Reveal Cupcakes are light, fluffy cupcakes made by folding stiffly beaten egg whites into a batter containing butter, oil, sugar, vanilla, and sour cream. The batter is gently mixed with flour, baking powder, baking soda, and salt, then baked in a lined muffin tin. Sprinkles matching the reveal color decorate the cupcakes, which are topped with buttercream or other preferred frosting.
Description
This recipe uses the technique of whipping egg whites to stiff peaks, which are then folded carefully into the cupcake batter to incorporate air and lighten the texture. The combination of butter and oil provides moistness without heaviness. Vanilla extract and sour cream add subtle flavor and richness.
After mixing dry ingredients separately, they are folded into the wet ingredients without overmixing, preserving the batter’s lightness. These cupcakes bake evenly in a prepared pan and can be decorated with color-specific sprinkles suitable for gender reveal celebrations. Suggested frostings include buttercream and Swiss meringue buttercream for a smooth, creamy topping.
The recipe mentions avoiding yolk contamination in egg whites for proper whipping and offers guidance on making different frosting styles that suit various tastes and themes.
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Ingredients
- 3 large egg ½ cup), make sure there is not so much as a teeny tiny bit of yolk in with the egg whites or they will not whip properly, white, room temperature
- 3 Tablespoons butter softened to room temperature, unsalted
- ⅓ cup avocado oil or canola oil or vegetable oil
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- 1 ⅓ cup all-purpose flour + 1 Tablespoon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pink sprinkles or blue sprinkles
- 1 batch buttercream or preferred frosting recipe (see suggestions in notes for more of my favorite frosting recipes, Swiss Meringue style
Instructions
Cupcakes
- Preheat oven to 350F (175C) and prepare a 12 count cupcake tin by lining with paper liners. Set aside.
- Place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.¹ Set aside.
- In a separate bowl, use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract and sour cream, stirring until combined.
- In a separate bowl, whisk together your flour, baking powder, baking soda and salt.
- Using a spatula and stirring by hand (don’t use your mixer or you run the risk of over-beating the batter), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure ingredients are well-combined. Set aside.
- Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.
- Divide batter evenly into prepared cupcake tin.
- Bake on 350F (175C) for 17-19 minutes, or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).
- Allow cupcakes to cool completely before carving and frosting:
Assembly
- Once cupcakes have cooled completely, use a small knife to cut a hole about 1” in diameter and 1” deep into a cupcake (do NOT cut all the way down to the bottom, you are making a little nest for your sprinkles). Try to make the top of the hole slightly larger than the bottom. Remove this core/plug piece of your cupcake and then slice off the bottom so that only the surface of your cupcake (about ¼” thick) remains (see photo in post or video below for visual). Save this piece with the cupcake that you cut it out of so you can easily match each piece when you go to fill your cupcakes. Repeat with all remaining cupcakes.
- Fill each cupcake cavity with sprinkles, filling just below the surface of each cupcake. Top with your cupcake plug that you reserved and gently press down.
- Top cupcakes with frosting.
- Feel free to use your favorite frosting with this recipe! I used my Swiss Meringue Buttercream for the cupcakes in these pictures (piped with an Ateco 848 tip) but will include more options below in the notes section.
Equipments used:
Notes
- Ensure egg whites are free from yolk to achieve proper stiff peaks when whipped.
- Stiff peaks mean egg whites hold their shape without folding back on themselves when lifted.
- Suggested frostings include cream cheese, vanilla, and chocolate frostings; Swiss Meringue buttercream is a favorite for a smooth finish.
Nutrition Information
Show Details
Serving
1cupcake (does not include frosting)
Calories
262kcal
(13%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
13mg
(4%)
Sodium
142mg
(6%)
Potassium
61mg
(1%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
147IU
(3%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1cupcake (does not include frosting) | |
| Calories | 262kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 142mg | 6% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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