Birthday Cupcakes
Smooth vanilla cake batter is baked until oh-so soft and fluffy, and topped with a heavenly whipped buttercream in these easy Birthday Cupcakes!
Equipment
- Cupcake Pan
Ingredients
Cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs room temperature prefered
- 1 teaspoon vanilla extract almond extract can also be used
- 1/2 cup milk
- 1/3 cup rainbow sprinkles avoid using nonpareils sprinkles
Frosting
- 1 cup butter softened (can be salted or unsalted)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- food coloring - optional
- milk - optional for a thinner consistency, add a teaspoon or two of milk
Instructions
Cupcakes
- Preheat the oven to 350 degrees F.
- Line a 12 count cupcake pan with paper liners, then set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat the butter, oil, and sugar until smooth.
- Add the eggs and vanilla extract, mix until combined.
- Add the dry mixture, alternating with the milk until completely combined.
- Fold in the rainbow sprinkles, stirring just enough to combine, do not overmix.
- Fill each cupcake liner about 2⁄3 of the way.
- Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
- Allow the cupcakes to cool completely while making the buttercream.
Frosting
- Beat the softened butter and vanilla extract until smooth and creamy.
- Gradually add the powdered sugar until completely combined.
- If a thinner consistency is desired, add a teaspoon of milk, then mix well. Add another teaspoon of milk if needed, and repeat until desired consistency is reached.
- If desired, add a drop of food coloring at a time until the desired color is reached.
- Transfer the buttercream to a piping bag and pipe onto the cooled cupcakes.
Notes
Storage – Store the leftover cupcakes covered at room temperature for 2-3 days or in the fridge for 3-4 days.
Nutrition
Calories: 469kcal | Carbohydrates: 59g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 186mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 645IU | Calcium: 47mg | Iron: 1mg
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