These Birthday Cupcakes are a celebration in every bite, combining fluffy, moist cake with creamy, indulgent frosting. Perfectly balanced with a hint of vanilla and a touch of sweetness, they’re a treat that feels both nostalgic and fresh. Ready in just 38 minutes, they’re ideal for last-minute celebrations or spontaneous cravings. The tender crumb melts in your mouth, while the rich frosting adds a smooth, velvety finish that’s impossible to resist.
Each cupcake is a mini masterpiece, offering a delightful contrast of textures and flavors that will leave everyone smiling. With 220 calories per serving, they’re a guilt-free way to indulge in something special. Whether for birthdays or just because, these cupcakes are sure to bring joy to any occasion. Light, airy, and utterly delicious, they’re the ultimate crowd-pleaser.
Ingredients for Birthday Cupcakes
- 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 (olive oil can be used but will add a subtle flavor)
- 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 recommended; avoid nonpareils)
- 1 batch white chocolate frosting (or your favorite frosting)
Step-by-Step Instructions
- 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.
- Add the melted butter and oil to the dry ingredients and stir until combined.
- In a separate small bowl or large measuring cup, whisk together sour cream, egg, egg yolk, and vanilla extract, then whisk in the milk.
- Add the sour cream mixture to the dry ingredients and stir until the batter is uniform and well-combined.
- Gently fold in the sprinkles until evenly distributed.
- Divide the batter into the prepared cupcake tin, filling each liner only ¾ full (discard any excess batter to avoid overfilling).
- Bake on the center rack of the oven for 17-19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool in the pan for 5-10 minutes, then carefully transfer them to a cooling rack to cool completely before frosting.
- Frost the cupcakes with white chocolate frosting or your favorite frosting, and enjoy!
Frosting and Topping Ideas
While the recipe suggests white chocolate frosting, feel free to get creative! Try cream cheese frosting for a tangy twist or chocolate ganache for a rich finish. Add a sprinkle of colorful jimmies, edible glitter, or even mini chocolate chips for extra flair. For a more elegant touch, top with fresh berries or a drizzle of caramel sauce.
Storage and Serving Tips
Store your cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If frosted, let them sit at room temperature for 15 minutes before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months—thaw and frost when ready to enjoy!
Time-Saving Hacks
To speed up the process, use a stand mixer or hand mixer to combine ingredients quickly. Pre-measure all your ingredients before starting to avoid delays. If you’re short on time, swap homemade frosting for a high-quality store-bought version—just add your own sprinkles or decorations to make it special!
Recipe Variations
Want to mix it up? Swap the cake flour for all-purpose flour for a slightly denser texture. For a chocolate version, replace ¼ cup of flour with cocoa powder. You can also use yogurt instead of sour cream for a lighter option. Experiment with different sprinkle colors or shapes to match your theme!
Equipment Guidance
For perfectly portioned cupcakes, use a cookie scoop or ice cream scoop to divide the batter evenly. A cooling rack is essential to prevent soggy bottoms, and a piping bag with a star tip will give your frosting a professional look. Don’t forget a toothpick to test for doneness!
Birthday Cupcakes
Ingredients
- 1 ½ cups cake flour (170 g)
- 1 cup granulated sugar (200 g)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons unsalted butter (85 g) melted and cooled until no longer warm to the touch
- ¼ cup vegetable, avocado, or canola oil (60 ml) (or use olive oil, just note that they will impart a subtle taste on the finished product)
- ½ cup sour cream (113 g)
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ cup whole milk (60 ml)
- ⅓ cup sprinkles jimmies or quins, nonpareils are not advised
- 1 batch white chocolate frosting or your favorite frosting
Instructions
- 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.
- Add melted butter and oil and stir until combined.
- In a separate small bowl or large measuring cup, whisk together sour cream, egg, egg yolk, and vanilla extract, then whisk in milk.
- Add sour cream mixture to the dry ingredients and stir until batter is uniform and well-combined.
- Stir in 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.