Birthday Cupcakes

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!

Course cupcakes, Dessert

Cuisine American

Prep Time 20

Cook Time 18

Total Time 38

Servings cupcakes

Calories 220kcal

1 ½ cups (170 g) cake flour
1 cup (200 g) granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 Tablespoons (85 g) unsalted butter melted and cooled until no longer warm to the touch
¼ cup (60 ml) vegetable, avocado, or canola oil (or use olive oil, just note that they will impart a subtle taste on the finished product)
½ cup (113 g) sour cream
1 large egg + 1 large egg yolk
1 teaspoon vanilla extract
¼ cup (60 ml) whole milk
⅓ cup sprinkles jimmies or quins, nonpareils are not advised
1 batch white chocolate frosting or your favorite frosting

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 (170 g) cake flour, 1 cup (200 g) granulated sugar, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Add melted butter and oil and stir until combined.
6 Tablespoons (85 g) unsalted butter, ¼ cup (60 ml) 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 (113 g) sour cream, 1 large egg + 1 large egg yolk, 1 teaspoon vanilla extract, ¼ cup (60 ml) 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

Store in an airtight container at room temperature for up to 3 days.

The frosting I used in my video is my favorite chocolate frosting.