Birthday Cake Cupcakes (Edit recipe)

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Easy and moist Birthday Cake Cupcakes are worthy of any celebration. They begin with fluffy vanilla cupcakes mixed with colorful sprinkles and topped with dreamy chocolate buttercream.

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PREP TIME

25 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 12

Ingredients

Cupcakes

210 gram Cake Flour, (1 1/2 cups)
1 tsp Baking Powder
0.25 tsp Baking Soda
0.5 tsp Salt
113 gram Unsalted Butter, (1/2 cup)
210 gram Granulated White Sugar, (1 cup)
1 whole Egg
2 whole Egg Whites
1 Tbsp Pure Vanilla Extract
160 gram Buttermilk, (2/3 cup)
55 gram Sprinkles, (1/3 cup)

Chocolate Buttercream

226 gram Unsalted Butter, (1 cup)
450 gram Powdered Sugar, (1 pound)
45 gram Cocoa Powder, (1/2 cup)
2 tsp Pure Vanilla Extract
60 gram Heavy Cream (Whipping Cream), (1/4 cup)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in egg and egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Gently fold in the sprinkles.
Fill cupcake liners 2/3 full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely in the pans set on a wire rack before frosting.
In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, 2-3 minutes.
Add the powdered sugar and cocoa powder and mix on low speed until completely incorporated. Mix in the vanilla and enough cream for desired consistency. Increase to medium-high speed and beat for 4-5 minutes until light and fluffy.
Using an offset spatula or disposable pastry bag fitted with a large closed star tip, frost the cupcakes. Top with sprinkles.

Notes

Storage: Store leftover cupcakes in an airtight container for up to 3 or 4 days at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	25 g
Carbohydrates:	35 g
Protein:	14 g
Cholesterol:	65 g
Sodium:	214 mg
Fiber:	0 g
Sugars:	34 g
Sugar Alcohol:	0 g
Calculated per serving.