Baby Shower Cupcakes with Meringue Buttercream Frosting



These Baby Shower Cupcakes with Meringue Buttercream Frosting are the perfect sweet treat to celebrate the upcoming arrival of a little one. The colorful sprinkles add a playful touch, and the light and fluffy meringue frosting is sure to delight your guests.

Ingredients:
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup rainbow sprinkles for fun
  • For Meringue Buttercream Frosting:
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • Food coloring optional
  • Edible baby-themed decorations optional

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a bowl, whisk together the flour, baking powder, baking soda, and salt

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Combine the dry ingredients mixture with the butter mixture, alternating with milk and sour cream

Begin and end with the dry ingredients

Mix until just combined

Gently fold in the rainbow sprinkles

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Remove from the oven and let cool completely on a wire rack

For the Meringue Buttercream Frosting, in a heatproof bowl, whisk together egg whites and granulated sugar

Place the bowl over a pot of simmering water double boiler and whisk continuously until the sugar has dissolved and the mixture reaches 160F 71C

Remove from heat and beat the egg white mixture with an electric mixer until stiff, glossy peaks form and the mixture has cooled to room temperature

Gradually add the softened butter, one tablespoon at a time, while continuing to beat the mixture

Add vanilla extract and food coloring if desired and beat until smooth and creamy

Pipe the Meringue Buttercream Frosting onto the cooled cupcakes using a pastry bag and tip of your choice

Decorate with edible baby-themed decorations or other fun baby shower decorations as desired

Serve and enjoy your delicious Baby Shower Cupcakes!


Comments

Post a Comment

Popular posts from this blog

Chicken and Veggie Stir-Fry

Image
Enjoy this quick and easy chicken and veggie stir-fry packed with flavors. It's a perfect weeknight dinner option! Ingredients: 2 boneless, skinless chicken breasts, thinly sliced 2 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon cornstarch 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 cup broccoli florets 1 cup snap peas 1 carrot, thinly sliced 3 cloves garlic, minced 1 teaspoon ginger, minced 2 tablespoons vegetable oil Salt and pepper, to taste Cooked rice, for serving Instructions: Cornstarch, sesame oil, soy sauce, and sliced chicken should all be combined in a bowl Stir thoroughly and let it sit for fifteen minutes In a large pan or wok, heat the vegetable oil over high heat Stir-fry the ginger and garlic until fragrant, about 30 seconds Stir-fry the marinated chicken for 34 minutes, or until it is lightly browned
Read more

Vegan Lentil and Vegetable Stew

Image
This hearty vegan stew is packed with protein-rich lentils and nutritious vegetables, making it a satisfying and wholesome meal. Perfect for busy days, simply set it in the slow cooker and come back to a delicious, comforting dish. Ingredients: 1 cup green lentils, rinsed 4 cups vegetable broth 1 onion, chopped 3 carrots, sliced 2 potatoes, diced 2 cloves garlic, minced 1 can 14 oz diced tomatoes 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste Instructions: In a slow cooker, combine lentils, vegetable broth, onion, carrots, potatoes, garlic, diced tomatoes, thyme, and rosemary Season with salt and pepper to taste Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils and vegetables are tender Adjust seasoning if needed before serving
Read more

Chickpea Meatballs with Sun-dried Tomatoes and Basil

Image
These vegan chickpea meatballs are bursting with flavor from the sun-dried tomatoes and fresh basil. They're perfect as a main dish or appetizer, and they're simple to make! Ingredients: 2 cups cooked chickpeas, drained 1/4 cup sun-dried tomatoes, chopped 1/4 cup fresh basil leaves, chopped 1/4 cup breadcrumbs 2 tablespoons nutritional yeast 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper In a food processor, combine the cooked chickpeas, sun-dried tomatoes, basil, breadcrumbs, nutritional yeast, olive oil, garlic powder, onion powder, salt, and pepper Pulse until well combined but still slightly chunky Using your hands, roll the mixture into small meatball-sized balls and place them on the prepared baking sheet Bake in t
Read more