Dessertscambreabakes5.0
Birthday Cupcakes
These birthday cupcakes are soft, fluffy, and made completely from scratch with a classic vanilla cake base and colorful sprinkles. Topped with silky Swiss meringue buttercream, they’re simple, celebratory, and perfect for birthdays, parties, or any special occasion.
👥 15 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 1h 45m🔥 Cook: 25 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
For the Cupcake Batter
2
Preheat the oven to 325°F(160°C). Line a cupcake pan with cupcake liners and set aside.
3
In a stand mixer bowl, whisk together the flour, sugar, baking powder, vanilla powder, and salt.
baking powder2 teaspoonsvanilla powder2 teaspoons
4
On low speed, mix in the butter until it has a sandy texture.
5
In a separate bowl, whisk together the eggs, milk, heavy cream, sour cream, oil, and vanilla.
large eggs (room temperature)2
6
Mix in half of the wet ingredients until the flour is moistened. Then scrape down the bowl. Mix in the remaining wet ingredients and rainbow sprinkles on low speed until just combined, scraping down the bowl once to ensure everything is well combined.
7
Fill cupcake liners 3/4 full. You will have enough batter to make 15 cupcakes.
8
Bake for ⏱️ 25-30 minutes in the preheated oven, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
9
Let the pan cool on a wire rack for ⏱️ 10-15 minutes, then carefully remove them from the pan and allow them to finish cooling on the rack.
10
For the Buttercream
11
In a large bowl over a double boiler with simmering water, whisk together the egg whites and sugar. Cook, whisking frequently, until the sugar is dissolved and a thermometer reads 165°F(74°C).
large egg whites5
12
Pour the meringue into a stand mixer bowl with the whisk attachment. Whisk on high speed until the meringue cools to roughly 90-95°F, about ⏱️ 10-15 minutes.
13
Turn the speed down to low and mix in the butter 1-2 tablespoons at a time. Once all the butter is combined, increase the speed to medium-high and beat until light and fluffy. Finally, mix in the vanilla bean paste.
vanilla bean paste1 tablespoon
14
Decorating
15
Fit a large piping bag with an open star tip and fill it with the buttercream.
16
Pipe the buttercream in swirls on top of each cooled cupcake. Sprinkle with extra sprinkles and enjoy!
Nutrition Facts
calories
464 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
0.01 g
sugar Content
37 g
sodium Content
207 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
113 mg
carbohydrate Content
37 g
saturated Fat Content
22 g
unsaturated Fat Content
11 g
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