A gluten-free vanilla cupcake with light blue frosting and colorful sprinkles sits on a white plate. More cupcakes are in the ...

With a fluffy vanilla base swirled with juicy berries and creamy melted white chocolate, then topped with a luscious white ...

Makes 12 cupcakes. For the cake: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 cup finely shredded carrots 1/3 cup ...

To make stiffer frosting, pour the white frosting from the container into a large bowl. Mix with a hand mixer, adding the powdered sugar 1/3 cup at a time, until all sugar is fully incorporated. 3.

With mixer on low, gradually beat in melted white chocolate until smooth and combined, 1 to 2 minutes. Add powdered sugar, vanilla, and salt. Beat on low speed, scraping down sides bowl as needed ...

Preparation. Make the cupcakes: 1. Preheat the oven to 350 F. Line 2 standard muffin tins with cupcake liners. 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt ...

1 c. sour cream . 4 egg whites . Combine dry ingredients. Add remaining ingredients, mix until well combined. Fill 1/2 full in cupcake liners and bake at 325° for 15-16 minutes.

I ordered cupcakes with white buttercream frosting and rainbow sprinkles from each store. I ordered the same cupcakes from Walmart, Publix, and Wegmans.