These Gender Reveal Cupcakes are a delightful surprise, combining moist, fluffy cake with a burst of vibrant color inside. Perfect for celebrations, they’re quick to make, with just 20 minutes of prep and 18 minutes of baking, leaving you more time to enjoy the excitement. The rich vanilla flavor pairs beautifully with creamy frosting, creating a treat that’s as indulgent as it is fun.
Each bite offers a perfect balance of sweetness and texture, with a tender crumb that melts in your mouth. Whether you’re hosting a party or simply indulging, these cupcakes are a guaranteed crowd-pleaser. Plus, they’re easy to customize, making them a versatile choice for any occasion. Share the joy and watch faces light up with every reveal!
Ingredients for Gender Reveal Cupcakes
- 3 large egg whites (122 g, room temperature; ensure no yolk is present for proper whipping)
- 3 Tablespoons unsalted butter (softened to room temperature)
- ⅓ cup canola oil or vegetable oil (80 ml)
- 1 cup sugar (200 g)
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream (120 g)
- 1 ⅓ cup + 1 Tablespoon all-purpose flour (172 g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pink or blue sprinkles (for the reveal)
- 1 batch Swiss Meringue Buttercream (or your preferred frosting)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners. Set aside.
- In a clean, dry, grease-free bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Set aside.
- In a separate bowl, beat together butter, oil, and sugar until creamy and well-combined.
- Scrape down the sides of the bowl, then stir in vanilla extract and sour cream until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Using a spatula, gently fold the dry ingredients into the wet ingredients until fully combined. Avoid over-mixing.
- Carefully fold the beaten egg whites into the batter until no streaks remain.
- Divide the batter evenly into the prepared cupcake tin.
- Bake for 17-19 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
- Allow cupcakes to cool completely before assembling.
- Assembly: Use a small knife to cut a 1” diameter and 1” deep hole into each cupcake (do not cut through the bottom). Remove the core, slice off the bottom, and save the top piece.
- Fill each cavity with pink or blue sprinkles, then replace the reserved cupcake piece on top, pressing gently.
- Frost the cupcakes with Swiss Meringue Buttercream or your preferred frosting.
Frosting Fun: Creative Topping Ideas
While Swiss Meringue Buttercream is a classic choice, feel free to get creative with your frosting! Try a cream cheese frosting for a tangy twist, or a chocolate ganache for a rich, decadent finish. For a fun pop of color, add a few drops of food coloring to your frosting to match the gender reveal theme. Don’t forget to sprinkle extra pink or blue sprinkles on top for a festive touch!
Perfect Presentation: Serving Suggestions
Arrange your cupcakes on a tiered stand for a stunning display at your gender reveal party. Pair them with a sign that says “Cut to Reveal!” to build excitement. For an extra special touch, serve with a side of sparkling cider or fruit punch to complement the sweet treat. These cupcakes are sure to be the star of the celebration!
Storage Secrets: Keeping Cupcakes Fresh
Store your cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate for up to 5 days, but let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature and frost before serving.
Time-Saving Tips for Busy Bakers
To save time, prepare the cupcake batter the night before and refrigerate it overnight. Just give it a quick stir before baking. You can also use a store-bought frosting if you’re short on time—just add a personal touch with a piping bag and decorative tip. Pre-measure your sprinkles and have all your tools ready to streamline the assembly process.
Equipment Essentials: Tools You’ll Need
Make sure you have a 12-count cupcake tin, paper liners, and an electric mixer for whipping the egg whites and creaming the butter. A small knife or cupcake corer will make carving the cupcakes a breeze. For frosting, a piping bag and Ateco 848 tip (or similar) will give your cupcakes a professional finish.
Gender Reveal Cupcakes
Ingredients
- 3 large egg whites, room temperature (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.
- 3 Tablespoons unsalted butter softened to room temperature
- ⅓ cup 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 all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pink or blue sprinkles
- 1 batch Swiss Meringue Buttercream or preferred frosting recipe see suggestions in notes for more of my favorite frosting recipes
Instructions
- 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:
- 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.