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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
31 mins
Servings: 12 cupcakes
Calories: 469 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Line a 12 count cupcake pan with paper liners, then set aside.
  3. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth.
  5. Add the eggs and vanilla extract, mix until combined.
  6. Add the dry mixture, alternating with the milk until completely combined.
  7. Fold in the rainbow sprinkles, stirring just enough to combine, do not overmix.
  8. Fill each cupcake liner about 2⁄3 of the way.
  9. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
  10. Allow the cupcakes to cool completely while making the buttercream.
Frosting
  1. Beat the softened butter and vanilla extract until smooth and creamy.
  2. Gradually add the powdered sugar until completely combined.
  3. 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.
  4. If desired, add a drop of food coloring at a time until the desired color is reached.
  5. 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

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

% 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.