Birthday Cupcakes
User Reviews
5.0
3 reviews
Excellent
Birthday Cupcakes
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Smooth vanilla cake batter is baked until oh-so soft and fluffy, and topped with a heavenly whipped buttercream in these easy Birthday Cupcakes!
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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
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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 Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
59g
(20%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
186mg
(8%)
Potassium
100mg
(3%)
Fiber
0.4g
(2%)
Sugar
47g
(94%)
Vitamin A
645IU
(13%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 186mg | 8% |
| Potassium | 100mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 47g | 94% |
| Vitamin A | 645IU | 13% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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