Bubble Gum Cupcakes With Sprinkles

Submitted by Candice Burgess

Bubble Gum Cupcakes With Sprinkles

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1 2/3 cups Plain flour (240 gms)
  • 1 cup sugar (200gms)
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup salted butter, room temperature (170 gms)
  • 3 egg whites
  • 1 tsp vanilla extract or 1 tbs of Vanilla essence
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 Cup of sprinkles


  • 2 cups unsalted butter
  • 4 tbs Milk
  • 5 cups Icing sugar
  • 1/2 Teaspoon Vanilla Extract
  • A few drops of Blue food dye and a few drops of Bubblegum Essence


  • I preheated Slow Cooker for about 15 mins
  • Tea Towel under lid - Tea Towel Trick
  • My slow cooker seems to cook quick, so keep an eye on them, I lifted lid to just peek and check how they were rising a few times, Careful not to let too much steam out though.
  • Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
  • Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
  • Gently fold in the sprinkles.
  • Fill cupcake liners a little more than half way. ( I used silicone )
  • Slow cook on HIGH for 50 mins to an hours pending on your slow cooker with a tea towel under the lid, The cupcakes are light brown in colour around the edges.
  • While cupcakes cool, make icing.
  • Mix butter together for 3 minutes on medium,
  • Slowly add Icing sugar and mix until smooth.
  • Add milk, vanilla and food dye and mix well.
  • Ice cupcakes.


  • The butter may make the cupcake batter slightly lumpy, You can leave for a few mins and then mix again for another 30 seconds.

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