Dot Cupcakes
If you’ve been obsessed with the viral dot cakes taking over your feed, meet Dot cupcakes! These cupcakes start with soft vanilla bean cake, are swirled with fluffy vanilla bean buttercream, and finished with an outrageous amount of rainbow nonpareil sprinkles for that signature colorful look. They’re nostalgic, playful, and basically impossible not to smile at.
Dot Cupcakes
If the viral dot cakes have been living rent-free in your head, allow me to introduce their totally rad little sister.
These colorful Dot cupcakes start with the softest, fluffiest vanilla bean cake that practically melts in your mouth and topped with a dreamy swirl of vanilla bean buttercream that tastes just like creamy vanilla ice cream.
A generous coating of rainbow nonpareil sprinkles creates that iconic dotted look while adding pops of color and the happiest little crunch in every bite.
Best of all, they’re easier to make than the viral dot cakes but every bit as fun, eye-catching, and delicious—basically the dessert version of an 80s dance party.
If rainbow sprinkles are your entire personality, check out my funfetti sugar cookies, funfetti cupcakes, and cake batter chocolate chip cookies.
Why You Will Love This Recipe
- Easy to make: All the playful charm of the viral Dot cakes with way less time and effort.
- Fluffy vanilla cake: Soft, fluffy vanilla bean cupcakes with a bakery-style texture that stays light and tender.
- Creamy frosting: Vanilla bean buttercream that is not overly sweet and tastes just like a scoop of classic vanilla ice cream.
- Fun and colorful: Rainbow nonpareil sprinkles add the perfect pop of color, a little crunch, and their fun and iconic appearance.
- Crowd-pleasing treat: Totally party-worthy, nostalgic, and guaranteed to steal the spotlight on any dessert table.
Recipe Ingredients
Vanilla Bean Cupcakes
- Cake flour – Substitute with all-purpose flour.
- Baking powder + salt
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg whites – Room temperature.
- Sour cream – Room temperature.
- Vanilla bean paste + vanilla extract
- Whole milk – Room temperature.
Vanilla Bean Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream – Room temperature.
- Vanilla bean paste
- Salt
Additional Ingredients
How to Make Dot Cupcakes
Make the vanilla bean cupcake batter.
Portion the vanilla cupcake batter into cupcake liners.
Bake and cool the vanilla bean cupcakes.
Make the vanilla bean buttercream frosting.
Pipe the vanilla bean buttercream frosting onto the cupcakes using a large round piping tip.
Gently press the frosting into the nonpareil sprinkles until the buttercream is completely coated.
Courtney’s Expert Cupcake Baking Tips
- Use cake flour to create an ultra-soft, delicate crumb and a tender, bakery-style cupcake texture. All-purpose flour will absolutely work in this recipe, but cake flour takes the softness to the next level.
- Bring all chilled ingredients to room temperature before mixing for a smooth, well-emulsified batter and a softer cupcake texture.
- Choose a high-quality vanilla bean paste and extract for the richest vanilla flavor.
- Be careful not to overmix the batter once the dry ingredients are added, as this can lead to dense, tough cupcakes instead of light and fluffy ones.
- Use a large cookie scoop (about 3 tablespoons) to portion the batter evenly into the liners for consistent size and even baking.
- To make super smooth frosting, temper the vanilla buttercream. Heat ½ cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
- Immediately after frosting, gently press each cupcake into a small bowl of rainbow nonpareils so the sprinkles stick evenly and create that signature dot effect.
Frequently Asked Questions
Yes! All-purpose flour works well in this recipe, but cake flour creates a softer, lighter, more delicate cupcake texture.
No, pure vanilla extract works too. Vanilla bean adds extra flavor and those beautiful little specks throughout the cake and buttercream.
Nonpareil sprinkles are tiny round sprinkles that add lots of color and a subtle crunchy texture. They’re what create the signature dotted look on these cupcakes.
Add the nonpareils immediately after piping the buttercream. Gently press the frosted cupcakes into a small bowl of sprinkles for even coverage.
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Dot Cupcakes
Ingredients
Vanilla Bean Cupcakes
- 1 ¼ cups (156 g) cake flour (substitute with all-purpose flour)
- 1 ¼ tsp (1 ¼ tsp) baking powder
- ½ tsp (½ tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter (room temperature)
- ¼ cup (60 ml) vegetable oil
- 2 (2) large egg whites (room temperature)
- 2 tbsp (30 g) sour cream (room temperature)
- 2 tsp (2 tsp) vanilla bean paste
- 2 tsp (2 tsp) vanilla extract
- ½ cup (120 ml) whole milk (room temperature)
Vanilla Bean Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 cups (240 g) powdered sugar
- 3 tbsp (45 ml) heavy cream
- 1 tsp (1 tsp) vanilla bean paste
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (¼ tsp) salt
Additional Ingredients
- ⅔ cup (107 g) rainbow nonpareil sprinkles
Instructions
Vanilla Bean Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 15 cupcake liners.
- In a small mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until it is smooth and creamy. Add in the egg whites, sour cream, vanilla bean paste, and vanilla extract and mix until well combined and smooth.
- Add half of the flour mixture and mix on low speed until mostly combined. Add the milk and mix again until mostly incorporated, then add the remaining flour mixture and mix on low until the batter is smooth and fully combined.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (⅔ full). Bake the cupcakes for 20 minutes until the cupcakes are puffed up and they bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Vanilla Bean Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add half of the powdered sugar and mix on the lowest speed until incorporated into the butter. Add the remaining powdered sugar and continue mixing on low until smooth and fully combined.
- Add the heavy cream, vanilla bean paste, vanilla extract, and salt, then mix on low speed until smooth and fully combined. Scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1A piping tip with the vanilla bean buttercream frosting. Pipe a generous swirl of the frosting onto the cooled cupcakes.
- Pour the rainbow nonpareil sprinkles into a small bowl. Turn each cupcake upside down and gently press the buttercream into the sprinkles, rotating until fully coated. Repeat with the remaining cupcakes.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 1 to 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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