Hello, friends! I am so incredibly excited to be sharing this lil recipe with you today! Now, this cupcake may not look like anything special, but it just goes to show that sometimes, the simplest things can be the most meaningful. If we quickly flash back to last year, you may remember this gorgeous turquoise and white wedding. Well, the happy couple is now expecting! And when I was asked if I was available to make some gender reveal cupcakes for a small family celebration, my answer was an obvious yes. These were so much fun, and it was such an honor to be part of such a big event in their life! So, what's your guess... boy or girl?
Surprise! It's a boy! I had personally guessed girl, and obviously I guessed wrong 😉 These were tons of fun, and they really aren't hard to make at home at all! The secret is a cupcake corer, which makes filling the cupcakes super fast and easy. I just whipped up some vanilla cupcakes, popped out the middle, filled it with some BLUE cream cheese frosting, popped the top of the cupcake back on it, and crowned the whole thing with a swirl of innocuously white frosting. The finishing touch were some pink and blue sugar crystals!
This was my first time using a cupcake corer, and to be honest I might have been a bit overzealous with the filling 😉 So note to self, maybe leave a little more cake in there next time. Haha! These are simply adorable, and the perfect surprise for a gender reveal! Happy baking! 🙂
{cupcake recipe from The Cupcake Project}
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup {½ stick} unsalted butter, softened
- 2 eggs
- ⅓ cup sour cream
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ⅔ cup whole milk
- *for the frosting*
- 1 cup {2 sticks} unsalted butter, softened
- 4 oz cream cheese
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- pinch of salt
- Preheat the oven to 350F, and line a muffin pan with 16 cupcake liners.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, eggs, sour cream, and vanilla, and add them to the dry ingredients. Mix until combined.
- Finally, pour in the milk, and beat on medium-low until smooth and creamy.
- Divide the batter evenly between the prepared liners, and bake for 14-15 min, until a toothpick inserted in the center comes out clean {the top may still appear very white, that's okay!}
- While the cupcakes cool, make the frosting. In the bowl of a stand mixer, combine the butter and cream cheese, and beat on medium-high until smooth and creamy.
- Pour in the salt and vanilla, then add in the powdered sugar, a cup at a time, beating between each addition.
- Separate about ⅓ of the frosting to another bowl, and add the desired food coloring. Core out the cupcakes, fill the center with the colored frosting, and replace the top "lid" of the cupcake on top.
- After all cupcakes have been filled, decorate the top as desired with white frosting {I'm partial to a 1M tip for decorating}. Top with sprinkles and enjoy!
Stef says
They came out lovely! What a nice thing to do for someone!
valentina says
Thank you so much! 🙂 Your recipe, even without the vanilla beans, was wonderful!