Celebrate any special occasion with these delightful Birthday Cupcakes! These vanilla cupcakes, topped with creamy buttercream frosting and colorful sprinkles, are sure to bring joy to any party.
Ingredients:
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
For the Buttercream Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Pinch of salt
Food coloring (optional)
Sprinkles, for decoration
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and vegetable oil, mixing until well combined.
Add Buttermilk and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Prepare the Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy. If desired, add food coloring and mix until well combined.
Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the prepared buttercream frosting using a piping bag or a spatula. Decorate with sprinkles.
Serve: Enjoy these delightful birthday cupcakes with friends and family!
Serving Tips:
Presentation: Arrange the cupcakes on a decorative platter or tiered cupcake stand for an attractive display. Add extra sprinkles or edible glitter just before serving for added flair.
Toppings: Consider adding additional toppings like fresh fruit, chocolate shavings, or small candies to customize your cupcakes for the occasion.
Serving Size: If serving at a party, place cupcakes in individual cupcake boxes or wrap them in clear cellophane bags tied with a ribbon for a cute, portable treat.
Storage Tips:
Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days. Ensure they are kept in a cool, dry place away from direct sunlight.
Refrigeration: If you need to store them longer, place the cupcakes in an airtight container and refrigerate for up to 5 days. Allow the cupcakes to come to room temperature before serving for the best texture and flavor.
Freezing: To freeze, place unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cupcakes to a freezer-safe container or bag for up to 3 months. Frost the cupcakes after they have thawed completely.
Frosting: If you have leftover frosting, store it in an airtight container in the refrigerator for up to a week. Bring the frosting to room temperature and re-whip before using.
Related Recipes:
FAQs:
Can I make these cupcakes gluten-free?
Yes, you can make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend includes a binding agent like xanthan gum for the best texture. Additionally, verify that all other ingredients, such as baking powder and sprinkles, are gluten-free.
Can I use a different type of frosting?
Absolutely! While buttercream frosting is a classic choice, you can use cream cheese frosting, whipped cream frosting, or even a chocolate ganache. Feel free to get creative with flavors and colors to match your celebration theme.
How can I make the cupcakes more moist?
To ensure your cupcakes are extra moist, avoid overmixing the batter and make sure not to overbake them. You can also add a tablespoon of mayonnaise or sour cream to the batter for added moisture. Additionally, using buttermilk, as in this recipe, helps keep the cupcakes tender and moist.
Can I prepare the batter in advance?
It’s best to bake the cupcakes immediately after preparing the batter to ensure they rise properly. However, you can prepare and refrigerate the dry and wet ingredients separately up to a day in advance. Combine them just before baking for the freshest results.
Conclusion:
These Birthday Cupcakes are perfect for any celebration, offering a delicious and festive treat that everyone will love. Easy to make and fun to decorate, they are a great addition to any party!
📖 Recipe:
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Birthday Cupcakes
- Total Time: 38 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Delightful vanilla birthday cupcakes topped with creamy buttercream frosting and colorful sprinkles. Perfect for any special occasion, these cupcakes are moist, flavorful, and easy to make. Ideal for parties, celebrations, and treats for kids and adults alike.
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
For the Buttercream Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Pinch of salt
Food coloring (optional)
Sprinkles, for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and vegetable oil, mixing until well combined.
- Add Buttermilk and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy. If desired, add food coloring and mix until well combined.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the prepared buttercream frosting using a piping bag or a spatula. Decorate with sprinkles.
- Serve: Enjoy these delightful birthday cupcakes with friends and family!
Notes
For an extra burst of flavor, consider adding a teaspoon of almond extract to the cupcake batter.
If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 250 kcal
