Beginner-Friendly Birthday Cupcakes
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Beginner-Friendly Birthday Cupcakes
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Use this recipe for Birthday Cupcakes made with simple pantry ingredients instead of the yellow boxed mix.
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Ingredients
Yellow cupcakes:
- 1 ½ cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter at room temperature
- ½ cup Greek yogurt
- 2 large eggs at room temperature
- 1 ½ teaspoons vanilla extract
Buttercream frosting:
- 3 cups powdered sugar
- 8 tablespoons butter at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or half & half
- Sprinkles
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Instructions
Prep:
- Remove the butter and eggs from the refrigerator and let them sit at room temperature for 30 minutes to one hour. Do not microwave the butter.
- Adjust the oven rack to the middle position. Preheat the oven to 350F (180C). Line a standard cupcake pan with cupcake liners.
Make the batter:
- In a medium bowl, sift the flour. If you don't have a sifter, make sure to measure the flour without packing it into the measuring cup. Then add the sugar, baking powder, and salt, and set aside.
- In the bowl of your stand mixer or a large mixing bowl, add the butter, Greek yogurt, eggs, and vanilla. Beat slowly at first then increase to medium speed until smooth, for 30 seconds to 1 minute. Scrape down the sides of the bowl.
- Add half of the flour mixture into the large bowl and mix on medium speed for 15 seconds to incorporate. Add the other half and once it's just combined, use the spatula to scrape any batter from the sides and combine. The batter is thick but trust it.
- Scoop the batter evenly among cups (about ⅔ full) of the prepared pan.
Bake:
- Bake for approximately 22 minutes, until the cupcake tops are pale gold, and when a toothpick inserted in the middle comes out clean. Remove the pan from the oven and let them cool down for five minutes before removing them from the pan onto a wire rack to cool down completely. Let the cupcakes cool down completely before frosting.
Make the frosting:
- In a large bowl or the bowl of your stand mixer, cream the sugar and butter for 3 minutes. Start on low speed to combine and then increase the speed to medium-high. Add the vanilla and 1 tablespoon of the cream and continue to beat on medium speed for 1 more minute.
- Transfer the frosting into a piping bag or a gallon-sized zip bag. Trim the end when ready to frost. Sprinkle the cupcakes with your favorite colorful sprinkles.
Notes
- Kitchen Note The batter will be thick, so I found that the easiest way to scoop into liners is by using an ice cream scoop. Make these gluten-free by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. They come out wonderfully!
Nutrition Information
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Serving
1 cupcake
Calories
205kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
165mg
(7%)
Potassium
42mg
(1%)
Fiber
0.4g
(2%)
Sugar
17g
(34%)
Vitamin A
273IU
(5%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1 cupcake | |
| Calories | 205kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 165mg | 7% |
| Potassium | 42mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 273IU | 5% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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