Description
Classic homemade birthday cupcakes featuring a moist vanilla cake base topped with creamy, fluffy buttercream frosting. Perfectly portioned and decorated for celebrations, these cupcakes are easy to make and bring a festive touch to any party.
Ingredients
Scale
Cake Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- Food coloring (optional)
- Sprinkles, for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. Then add the vanilla extract and vegetable oil, mixing thoroughly until fully combined.
- Add Buttermilk and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing gently until just combined to avoid overmixing.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Buttercream Frosting: In a large bowl, beat the softened unsalted butter until creamy and smooth. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting becomes light, fluffy, and spreadable. If using, add food coloring and blend well for evenly colored frosting.
- Frost the Cupcakes: After cupcakes have cooled completely, frost them with the prepared buttercream using a piping bag or spatula. Decorate as desired with sprinkles for a festive look.
- Serve: Serve these delightful birthday cupcakes to friends and family and enjoy the celebration!
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Buttermilk can be substituted with regular milk plus 1 teaspoon of lemon juice or vinegar if unavailable.
- Add food coloring gradually to achieve desired shades without overpowering the frosting flavor.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a vegan or dairy-free option, substitute butter and heavy cream with plant-based alternatives and use a flax egg instead of regular eggs.
