Homemade Birthday Cupcakes
Birthday cake may be the classic birthday dessert, but I’m here today to make a case for birthday cupcakes. Not only do they bake in less time and require less decorating, BUT they also save you the task of getting that perfect slice (anyone else have anxiety about this, or just me?) since they’re already pre-portioned! And when you stack them on a cake stand, they have the same stately appearance as a layer cake…have I convinced you yet? Today’s recipe is adapted from my yellow cake recipe, which means it’s quick to make and uses ingredients that are already in your pantry. The results are sweet, moist, and fluffy cupcakes with an incredible vanilla flavor and plenty of sprinkles. I personally love topping them with my white chocolate buttercream, but the frosting options are truly endless here.
Why use my recipe:
Just 20 minutes of prep! Uses carefully selected ingredients for perfectly moist results. No mixer needed…yay! Makes 12 cupcakes, but can easily be doubled for 24. Pairs well with any frosting–I suggest a few of my favorites below!
What You Need
Most of the ingredients used to make my birthday cupcakes are pantry staples, including:
Cake flour. This makes these cupcakes extra soft and tender! You could substitute this with all-purpose flour, but just know your cupcakes won’t be quite as soft. If you use all-purpose flour, it will be the same if measuring by weight; if you are measuring by cups, it will be 1 ⅓ cup. Oil. I tried omitting the oil entirely from this recipe and substituting with butter, but the cupcakes weren’t as moist. I know seed oils aren’t popular right now (not even in my own home), so I did try this recipe using avocado oil (I did this in my video) and olive oil. Olive oil gives a subtle flavor, but I couldn’t pick up any flavor with the avocado oil nor could my taste-testers, so if you want to avoid seed oils, use avocado oil. Sour cream. This works similarly to buttermilk in that it adds moisture and contributes a subtle tanginess that complements the sweetness of the cupcakes. Plain full-fat Greek yogurt would also work. Unsalted butter. Not only does melted butter make this recipe easy to mix by hand, but it also provides the best flavor and texture. Sprinkles. Use jimmies or quins (round, flat discs). Nonpareils will bleed into your batter, so I don’t recommend them there, but they work totally fine for sprinkling on top of your frosting.
SAM’S TIP: Swapping some of the vanilla extract for almond extract will give these birthday cupcakes a fun depth of flavor. It adds just a little something special, and isn’t that what birthdays are all about anyway? Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Birthday Cupcakes
SAM’S TIP: Take your cupcakes out of the pan after cooling 5-10 minutes, otherwise the wrappers might become soggy from steam. Looking for another birthday cake alternative? Try my birthday cake cookies next! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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