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Perfect Classic Birthday Cake Cupcakes with Sprinkle Buttercream

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These Perfect Classic Birthday Cake Cupcakes with Sprinkle Buttercream are tender, moist, and topped with a cloud of real buttercream and rainbow sprinkles. Made with real butter and vanilla bean paste, they taste like every happy birthday you’ve ever had.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened (for cupcakes)
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 1/4 cup (60ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla bean paste
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup rainbow sprinkles (jimmies) for batter
  • 1 cup rainbow sprinkles (jimmies) for coating
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin pan with 18 paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, sugar, and oil. Beat on medium speed for 3-4 minutes until light, fluffy, and paste-like.
  4. With mixer on low speed, gradually add flour mixture to butter mixture. Mix until just combined (about 30 seconds). Mixture will look like coarse sand.
  5. In a separate bowl, whisk together buttermilk, eggs, and vanilla bean paste until smooth.
  6. With mixer on low speed, slowly pour wet ingredients into dry mixture. Increase speed to medium and beat for exactly 30 seconds. Scrape down sides and bottom, then beat for another 15 seconds until smooth, thick, and slightly glossy.
  7. Gently fold in 1/2 cup rainbow jimmies with a rubber spatula. Do not overmix.
  8. Fill each liner about 2/3 full using a cookie scoop.
  9. Bake for 18-22 minutes, rotating pan halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For buttercream: In a clean mixer bowl, beat softened butter on medium speed for 5-7 minutes until pale, fluffy, and almost white.
  11. With mixer on low speed, gradually add sifted powdered sugar, one cup at a time. Add vanilla bean paste and 3 tablespoons heavy cream. Increase speed to medium-high and beat for 3-4 minutes until light, airy, and spreadable. Add remaining cream if needed.
  12. Fit piping bag with star tip and fill with buttercream. Pipe a generous swirl onto each cooled cupcake.
  13. Pour remaining 1 cup sprinkles into a shallow bowl. Gently press frosted top of each cupcake into sprinkles to coat edges.

Notes

Room temperature ingredients are crucial for best texture. Do not overmix batter. Let cupcakes cool completely before frosting. If buttercream is too soft, chill for 10-15 minutes before piping. Use jimmies (long pill-shaped sprinkles) to prevent color bleeding.

Nutrition

Keywords: birthday cake cupcakes, sprinkle buttercream, classic cupcakes, homemade cupcakes, vanilla cupcakes, rainbow sprinkles, party dessert

Find it online: https://lirafood.com/perfect-classic-birthday-cake-cupcakes-with-sprinkle-buttercream/