Birthday Cupcakes

Introduction

These birthday cupcakes are a celebration in every bite. You get a soft, tender vanilla cake packed with colorful sprinkles, all crowned with a rich vanilla buttercream. They’re designed to be the star of any party, delivering classic bakery-style flavor with a foolproof recipe.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 19 minutes

Total Time: 39 minutes

Servings: 16 cupcakes

Ingredients

For the Cupcakes:

• 1 cup granulated sugar
• 1 3/4 cups cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter ( room temperature)
• 2 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil (you can also use vegetable oil)
• 1 tablespoon vanilla extract (use pure, not imitation )
• 2/3 cup whole milk (room temperature)
• 1/2 cup rainbow sprinkles

For the Vanilla Buttercream:

• 1/2 cup unsalted butter (room temperature)
• 1 1/2 cup confectioners' sugar (add more if you want to make the frosting extra stiff)
• 2 teaspoons vanilla extract (use vanilla bean paste for a more intense vanilla flavor)
• 1/4 teaspoon salt
• 1/4 cup rainbow sprinkles

Instructions

1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with 16 cupcake liners.
2. In a large mixing bowl, whisk together the granulated sugar, cake flour, baking powder, baking soda, and salt.
3. Add the room-temperature butter to the dry ingredients. Using an electric mixer on low speed, mix until the butter is fully incorporated and the mixture resembles fine sand.
4. In a separate bowl, whisk together the eggs, sour cream, oil, vanilla extract, and milk until smooth.
5. Gently fold in the 1/2 cup of rainbow sprinkles with a spatula.
6. Divide the batter evenly among the 16 prepared cupcake liners, filling each about 2/3 full.
7. Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Make the Frosting: While the cupcakes cool, beat the 1/2 cup of room-temperature butter with an electric mixer on medium speed until creamy and pale, about 2-3 minutes.
10. Gradually add the confectioners’ sugar, mixing on low speed at first, then increasing to high. Beat for 2-3 minutes until very light and fluffy.
11. Add the vanilla extract and salt, and beat for another minute to combine.
12. Frost the completely cooled cupcakes using a piping bag and tip or a simple offset spatula. Immediately decorate the frosted cupcakes with the remaining 1/4 cup of rainbow sprinkles.

Variations

• Chocolate Dipped: After frosting, dip the top of each cupcake into melted chocolate and let it set before adding sprinkles.
• Filled Cupcakes: Use a piping tip or small knife to carve out a center plug from each cooled cupcake and fill it with a dollop of jam or chocolate frosting.
• Swirled Frosting: Divide the frosting into bowls, tint with different gel food colorings, then pipe a multi-colored swirl on each cupcake.
• Mini Cupcakes: Bake the batter in mini muffin tins for about 10-12 minutes to yield bite-sized party treats.

Tips for Success

• Ensure all your refrigerated ingredients (butter, eggs, sour cream, milk) are at true room temperature for a smooth, lump-free batter that bakes evenly.
• When adding sprinkles to the batter, use “jimmies” style sprinkles, as nonpareils can bleed their color.
• Avoid overmixing the batter after adding the wet ingredients to prevent tough, dense cupcakes.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before frosting. These cupcakes are best enjoyed at room temperature; simply remove them from the fridge 30-60 minutes before serving.

FAQ

Can I use all-purpose flour instead of cake flour?

While possible, the texture will be denser. For a closer result, make a DIY cake flour: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together 3 times before using.

Why did my sprinkles bleed or sink to the bottom?

Bleeding is often caused by using liquid food coloring or the wrong type of sprinkle (like nonpareils). Sinking is due to a thin batter; ensure your batter is properly thick and fold the sprinkles in gently just before filling the liners.

My frosting is too runny. How can I fix it?

Ensure your butter is at cool room temperature, not melted. Gradually add more sifted confectioners’ sugar (1/4 cup at a time) and beat until it reaches the desired stiffness.

Can I make the batter ahead of time?

It’s not recommended. The baking powder and soda begin reacting once mixed with the wet ingredients. For best rise, bake the batter immediately after mixing.

What can I substitute for sour cream?

Plain, full-fat Greek yogurt is the best 1:1 substitute. You can also use buttermilk, though the crumb may be slightly less rich.

How can I get really tall, domed cupcakes?

Start with a slightly higher oven temperature (375°F) for the first 5 minutes, then reduce to 350°F for the remainder of baking. This helps the cupcakes “spring” up quickly. Also, avoid overfilling the liners.