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–+ servings
Vanilla Birthday Cupcakes

Delicious Vanilla Birthday Cupcakes You'll Want to Share

These Vanilla Birthday Cupcakes are deliciously soft and moist, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour
  • 1 teaspoon Baking Soda Ensure it’s fresh
  • 1 teaspoon Baking Powder Stored in a cool, dry place
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter At room temperature
  • 1 1/2 cups Granulated Sugar
  • 3 large Eggs Room temperature
  • 1 cup Full-Fat Sour Cream Greek yogurt is a substitute
  • 1/2 cup Vegetable Oil Can be replaced with melted coconut oil
  • 2 teaspoons Vanilla Extract Opt for high-quality extract
  • 1 tablespoon Vanilla Bean Paste Use additional extract if unavailable
For the Buttercream Frosting
  • 1 cup Butter At cool room temperature
  • 4 cups Powdered Sugar Sifted before use
  • 2 tablespoons Milk Plant-based milk can be used

Equipment

  • Cupcake Tray
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with vibrant cupcake liners.
  2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing on low speed after each addition until fully incorporated.
  5. Carefully mix in half of the dry ingredients, followed by sour cream, vegetable oil, vanilla extract, and vanilla bean paste. Mix gently.
  6. Fold in the remaining dry ingredients with a spatula, ensuring a smooth batter.
  7. Distribute the batter into prepared liners, filling each about two-thirds full. Bake for 20-22 minutes.
  8. Let cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the buttercream, beat the butter on medium-high speed for 4 minutes until light. Gradually add powdered sugar, milk, and vanilla.
  10. Decorate cooled cupcakes with buttercream frosting using a piping bag, adding sprinkles for decoration.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be refrigerated for up to 5 days.

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