Birthday Cupcakes
These fluffy, cheerful birthday cupcakes topped with sweet vanilla buttercream are the ultimate treat for kids' parties.
Ingredients
- •1 and 1/2 cups all-purpose flour (190g)
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •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, softened for frosting (225g)
- •3 cups powdered sugar (360g)
- •2 tablespoons whole milk for frosting
- •1/4 cup colorful rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the 1/2 cup of softened butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in 1 teaspoon 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 completely on a wire rack before frosting.
- 9
To make the frosting, beat the remaining 1 cup of butter in a large bowl until creamy, then gradually add the powdered sugar, remaining milk, and remaining teaspoon of vanilla extract until smooth and fluffy.
- 10
Pipe or spread the buttercream onto the cooled cupcakes and top generously with rainbow sprinkles.
💡 Chef tips
- Ensure all refrigerated ingredients like milk and eggs are at room temperature before starting so the batter mixes evenly.
- You can bake the cupcakes a day ahead and store them unfrosted in an airtight container at room temperature.
- To make these cupcakes pareve, substitute the butter with equal amounts of margarine and the milk with almond or soy milk.
✅ How it should turn out
The finished cupcakes have a golden dome, a tender and fluffy crumb, a sweet vanilla aroma, and are topped with a rich, creamy frosting and crunchy sprinkles.