Birthday Cupcakes
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.