- 1 1/3 cups (160g) all-purpose flour
- ¼ cup (25g) Nutraberry Raspberry Seed Fiber
- 1/3 cup (37g) cornstarch
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (99g) granulated sugar
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract
- ¼ cup (57g) full fat sour cream, room temperature
- ¾ cup (177ml) whole milk, room temperature
- ½ cup (roughly 90g) sprinkles, preferably jimmies
- 1 cup (226g) unsalted butter, softened
- 4 to 5 cups (454g to 568g) confectioners’ sugar
- 1 ½ tsp almond extract
- 1 tsp vanilla extract
- ¼ to 1/3 cup (59ml to 79ml) heavy cream
- 1 tsp salt
- ¼ cup (roughly 45g) sprinkles, preferably jimmies
- Heat oven to 350°F. Line mini cupcake pan with baking cups; set aside.
- In a medium bowl, whisk together flour, Nutraberry Raspberry Seed Fiber, cornstarch, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium until light and fluffy.
- Add egg whites, vanilla, and almond extract. Mix until thoroughly combined. Scrape down bowl. Then on medium speed, mix in sour cream.
- Starting and ending with the dry ingredients, add dry ingredients and milk to wet mixture alternately. Mix until combined, being careful to not overmix. Scrape down bowl as necessary after each addition.
- Fold in sprinkles with a spatula. (We used Sweetapolita’s Worth the Whisk.)
- Fill cupcake liners ¾ full with batter. (A small cookie scoop is super helpful here.)
- Bake for 11–13 minutes. Cupcakes are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached. Centres will also be springy to the touch.
- Cool cupcakes completely.
NOTE: We also enjoyed the cupcakes without the frosting, as we were able to pick up more of the nuanced flavours. So, feel free to stop here and enjoy nekkid cupcakes.
- Once the cupcakes are totally cool, it’s buttercream time! First, in the bowl of a stand mixer fitted with paddle attachment, beat butter on medium speed until creamy, roughly 2 minutes.
- Add 4 cups (454g) confectioners’ sugar, almond extract, vanilla, ¼ cup (59ml) cream, and salt, then mix on low speed. Once confectioners’ sugar has been incorporated enough so that you aren’t worried about it flying everywhere, increase speed to medium. Beat until completely smooth, roughly 3 minutes.
NOTE: If buttercream is too stiff, add more cream. If buttercream is too thin, add more confectioners’ sugar.
- Fold in sprinkles with a spatula. (We used Sprinkle Pop’s Rainbow Unicorn.)
- Pipe or spread frosting on the cooled cupcakes. Top with more sprinkles, if you like.
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