These fluffy and moist birthday cupcakes are flecked with sprinkles and topped with your favorite frosting. My recipe serves 12 but doubles easily.Recipe includes a how-to video!
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
1 ½ cups cake flour, 1 cup granulated sugar, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Add melted butter and oil and stir until combined.
6 Tablespoons unsalted butter, ¼ cup vegetable, avocado, or canola oil
In a separate small bowl or large measuring cup, whisk together sour cream, egg, egg yolk, and vanilla extract, then whisk in milk.
½ cup sour cream, 1 large egg + 1 large egg yolk, 1 teaspoon vanilla extract, ¼ cup whole milk
Add sour cream mixture to the dry ingredients and stir until batter is uniform and well-combined.
Stir in sprinkles.
⅓ cup sprinkles
Divide batter into prepared cupcake tin, filling only ¾ full (note: if you fill up any higher the cupcake tops may spread a bit on the tin, if you have excess batter just discard rather than overfill) and bake in center rack of oven for 17-19 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow cupcakes to cool in baking pan for 5-10 minutes before carefully removing to a cooling rack to cool completely before frosting with your favorite frosting.
1 batch white chocolate frosting
Video
Notes
Storing
Store in an airtight container at room temperature for up to 3 days.