Birthday Cupcakes
These fluffy, cheerful birthday cupcakes topped with sweet vanilla buttercream and colorful sprinkles are an absolute hit with kids of all ages.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter (115g), softened at room temperature
- •3/4 cup granulated sugar (150g)
- •2 large eggs, room temperature
- •2 teaspoons pure vanilla extract
- •1/2 cup whole milk, room temperature
- •1 cup unsalted butter (226g), softened for the frosting
- •3 cups powdered sugar (360g)
- •3 tablespoons whole milk
- •1 teaspoon vanilla extract
- •1/4 cup colorful rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
- 2
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
- 3
In a large bowl, use an electric mixer to beat the 1/2 cup of softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the 2 teaspoons of vanilla extract.
- 5
Alternate adding the dry ingredients and the 1/2 cup of milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- 6
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- 7
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 9
To make the frosting, beat the 1 cup of softened butter in a large bowl until smooth and creamy.
- 10
Gradually add the powdered sugar, 3 tablespoons of milk, and 1 teaspoon of vanilla extract, beating on medium speed until the frosting is light and fluffy.
- 11
Pipe or spread the vanilla buttercream onto the cooled cupcakes and generously top with rainbow sprinkles.
💡 Chef tips
- Ensure all refrigerated ingredients like eggs, milk, and butter are at room temperature before starting so the batter mixes smoothly.
- You can bake the cupcakes a day ahead and store them unfrosted in an airtight container at room temperature.
- For dairy-free or pareve cupcakes, substitute the butter with equal amounts of margarine and the milk with soy or almond milk.
✅ How it should turn out
The finished cupcakes are light and fluffy with a tender crumb, sweet vanilla aroma, and a rich, creamy frosting topped with a joyful crunch of colorful sprinkles.