- 1 cup all-purpose flour
- 1 1/4 cup All-purpose flour
- 1 cup Domino® Granulated Sugar
- 1 1/2 tsp Baking powder
- 1/2 tsp Fine salt
- 1/2 cup sour cream, room temperature
- 1/2 cup water, room temperature
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 1 Tbsp vanilla extract
- 1 cup or 2 sticks unsalted butter, room temperature
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 3 1/2 cups Domino® Powdered Sugar
- 2 Tbsp heavy cream or whipping cream
- Blue and pink gel food coloring
Prep Time: 10 minutes / Cook Time: 19 minutes / Yields: 12 Mini Cakes
Preheat the oven to 350°F / 175°C and line a muffin pan.
Whisk 1 1/4 cups all-purpose flour, 1 cup Domino® Granulated Sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt together in a large bowl.
Make a well in the middle of the dry ingredients and add 1/2 cup of sour cream, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract into the opening. Whisk the wet ingredients together, then whisk them into the dry ingredients. Mix until the batter is smooth.
Divide the batter evenly between the cupcake liners, filling them about 3/4 of the way full. Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.
While the cupcakes bake and cool, make the vanilla buttercream. In a large bowl or the bowl of a stand mixer, beat 1 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth.
Add 1 tsp vanilla extract and 1/4 tsp salt and mix on a low speed.
Mix in 3 1/2 cups of Domino® Powdered Sugar and 2 Tbsp of heavy cream on a low speed until combined. Scrape the bottom and sides of the bowl with a rubber spatula as needed.
Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.
Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth.
Use the gel food coloring to color 1/4 of the frosting pink and 1/4 of the frosting blue.
Place the remaining white frosting in a small piping bag fit with a small French tip. Place the pink and blue frosting in their own small piping bags. Snip a small opening (about 1 cm) at the base of both bags. Set aside.
Decorating These Mini Gender Reveal Cakes
Unwrap one of the cupcakes. Use a sharp knife to cut the cupcake into two horizontal layers. Spread a dab of frosting onto a small, greaseproof cake board. This will help keep the cupcake stack in place on the board.
Place the bottom half of the cupcake in the center of the board. Spread an even layer of blue or pink (blue for a boy, pink for a girl) frosting on top of it, then top it with the upper half of the cupcake.
Insert a wooden skewer through the center of the cupcake, then carefully cover the cupcake stack in a thin layer of white frosting. Freeze the stacked cupcakes for 5-10 minutes, until the frosting is firm to the touch.
Remove the cupcake stack from the freezer and spread on a second layer of white buttercream. Pipe small streaks of pink and blue frosting around the cake and use a small offset to create a textured look around the cake.
Pipe dollops of white buttercream around the top rim of the cake, then add sprinkles around the base and top of the cake. Repeat with the remaining cupcakes, then chill them until you're ready to cut into them.
Tips for Making the Best Mini Gender Reveal Cakes
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- Once you add the flour, mix the cupcake batter just until the ingredients are incorporated. This will ensure the cupcakes bake up tender and fluffy.
- Use a large cookie scoop to fill your cupcake liners easily. It also makes sure the cupcakes end up being the same height.
- Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bag easier to use.
Making These Mini Gender Reveal Cakes in Advance & Storage Tips
- You can make these cupcakes in advance! Frosted mini cakes can sit at room temperature for a day or be stored in the fridge for up to 5 days in an airtight container.
- You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.
- Be sure to stir the frosting well once it thaws to make the consistency nice and smooth again.
- You can also store buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn't require any mixing after it's thawed.
Meet the Chef:
Meet Chelsey - a self-taught baker who left corporate America to pursue her love of cake decorating and content creation! She loves testing out new recipes and techniques, and share everything she learns along the way. Explore her recipes and tutorials that are aspirational yet achievable!