Birthday Cupcakes

Course: Dessert

Cuisine: American

Keyword: birthday cupcake, birthday cupcake recipe, birthday cupcakes, happy birthday cupcake

Prep Time: 20

Cook Time: 14

Servings: cupcakes

Calories: 216kcal

These Birthday Cupcakes are the perfect addition to any party! They are super easy to make, bursting with vanilla flavor, and look so cute with rainbow sprinkles. Adults and kids alike are going to love this fun, sweet treat!

Print Recipe

Equipment

Muffin Pan

Ingredients

Vanilla Cupcakes

1¼ cups cake flour
¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs room temperature
1 cup granulated sugar
1½ teaspoons vanilla extract
½ cup oil vegetable, canola or extra light olive oil
⅓ cup milk whole or low fat, but avoid fat free
⅓ cup sour cream full fat or light, but avoid fat free
⅓ cup rainbow jimmies

Frosting and Sprinkles

1 batch buttercream frosting or cream cheese frosting
3 tablespoons rainbow sprinkles or jimmies

Instructions

Preheat oven to 350°F. Line a muffin pan with paper or parchment liners. Set aside.
In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.
1¼ cups cake flour, ¾ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Add eggs to a large bowl or the bowl of a stand mixer and and beat 10-20 seconds. Add granulated sugar and continue to beat on medium speed about 30 seconds.
2 eggs, 1 cup granulated sugar
Add vanilla extract and oil and continue beating until combined.
1½ teaspoons vanilla extract, ½ cup oil
Reduce mixer speed to low and slowly add about half of the flour mixture.
Add the milk, then the rest of the flour and the sour cream. Beat until just combined, scraping down the sides and bottom of the bowl as needed. The batter will be thin.
⅓ cup milk, ⅓ cup sour cream
Gently fold the sprinkles into the batter until even distributed.
⅓ cup rainbow jimmies
Evenly fill the liners until about two-thirds full. Bake cupcakes for 12 to 14 minutes or until an inserted toothpick comes out with a few moist crumbs and the tops of the cupcakes spring back when gently pressed.
Cool cupcakes in the pan for a few minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
Frost with buttercream frosting or cream cheese frosting and finish with more sprinkles on top. Enjoy!
1 batch buttercream frosting, 3 tablespoons rainbow sprinkles

Notes

Storage Information

The best way to store your cupcakes depends on whether they have been frosted or not.

Frosted:

Room Temperature: Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Refrigerator: If you need to store your frosted cupcakes for longer, you can place them in an airtight container in the refrigerator for up to a week. Let them sit at room temperature before serving to improve the flavor and texture.

Unfrosted:

Room Temperature: Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days.
Refrigerator: Unfrosted cupcakes can only be stored in an airtight container in the refrigerator for up to 1-2 days. Unfrosted cupcakes tend to try out faster.
Freezer: For longer storage, you can freeze both frosted and unfrosted cupcakes. Wrap them individually in plastic wrap or place them in a single layer in a freezer-safe container. Frozen cupcakes will stay fresh for up to 3 months. Thaw them in the refrigerator overnight before serving.

Nutritional information is for the cupcakes only and does not include the frosting.

Nutrition