16 Birthday Cupcakes Recipes That Will Take the Cake!

Birthdays call for special treats, and cupcakes are an excellent choice. This collection of birthday cupcake recipes features a variety of flavors and styles to please everyone.

Whether you prefer classic vanilla, rich chocolate, or something more adventurous, these recipes offer delicious options to make any celebration memorable. Each recipe includes step-by-step instructions to ensure your cupcakes turn out perfectly.

Birthday Cupcakes with Sprinkles

These fluffy, vanilla cupcakes are filled with crushed golden Oreos and rainbow sprinkles, then topped with creamy, dairy free frosting. They’re not just for kids, everyone goes crazy over these cupcakes.

• Prep: 30 mins
• Cook: 20 mins
• Servings: 12

Ingredients

FOR THE CUPCAKES

• 1 1/2 cups all-purpose flour1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon coarse salt
• 3/4 cup sugar
• 3/4 cup vegan sour cream
• 1/3 cup vegetable oil
• 1 egg
• 2 teaspoons vanilla extract
• 8 golden Oreos, crushed
• 1/3 cup rainbow sprinkles

FOR THE FROSTING:

• 1 cup vegetable shortening, or vegan butter
• 4 tablespoons vegan sour cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon coarse salt
• 4 – 5 cups powdered sugar
• 3 – 4 tablespoons rainbow

Instructions

TO MAKE THE CUPCAKES:

1. Preheat oven to 350˚F and line a muffin tin with baking cups.
2. In a medium bowl, whisk together the flour, salt baking powder and baking soda. Set aside.
3. In a large bowl with an electric mixer, beat the sugar, sour cream or yogurt, oil, egg and vanilla extract until smooth.
4. Mix the flour mixture into the wet ingredients, about one cup at a time, beating until each addition has been fully incorporated. Stir in cookie pieces.
5. Divide batter equally between 12 baking cups and bake cupcakes for 18 – 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.

FOR THE FROSTING:

1. In a large bowl, beat the shortening, sour cream or yogurt and vanilla extract until smooth and fluffy.
2. Add salt and powdered sugar, about 1 cup at a time, and mix until each addition has been fully incorporated.

Birthday Cupcakes With Malted Chocolate Frosting

These Birthday Cupcakes are buttery soft, fluffy yellow cupcakes topped with an ultra creamy Malted Chocolate Frosting. The malt powder adds a nostalgic flavor burst and takes the frosting to the next level! Add colorful sprinkles and watch these disappear off the plate at any party.

• Prep: 45 mins
• Cook: 20 mins
• Servings: 16

Ingredients

For the Yellow Cupcakes

• 1/2 cup salted butter, softened at room temp (8 tbsp, 1 stick, or 113 grams)
• 1 and 1/4 cups granulated sugar
• 3 and 1/2 large eggs, See note
• 1 and 1/2 tsp vanilla extract
• 1 and 1/2 cups cake flour, spooned & leveled, 173 grams
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 3 tbsp vegetable oil
• 1/2 cup full fat sour cream, at room temp, See note

For the Malted Chocolate Frosting:

• 1 cup + 2 tbsp salted butter, softened at room temp (18 tbsp, or 254 grams)
• 5 ounces cream cheese, softened at room temp
• 4 cups powdered sugar
• 3/4 cup cocoa powder
• 1 and 1/2 tsp vanilla extract
• pinch of salt
• 1-2 tbsp heavy cream or milk
• 2 tbsp malted milk powder
• 1 box whoppers, crushed, optional, for decorating

Instructions

1. Prep: Preheat the oven to 325° F. Line a cupcake pan with cupcake liners and set aside. Make sure your butter, eggs, milk, and sour cream have come to room temp – this is crucial for the batter to come out correctly.
2. Make the Cupcake Batter: In a large mixing bowl, cream the butter well with electric mixer on high speed. Add the sugar and cream together with the butter for 2 minutes on high speed. Add the eggs one at a time, mixing on low speed, just until each egg disappears into the batter. Add the vanilla with the last egg. Add the flour, salt, baking powder, and baking soda. Mix on low speed until just combined, scraping the sides of the bowl to get everything incorporated. Add the oil and sour cream and mix on low speed just until they disappear into the batter.
3. Bake the Cupcakes: Fill the cupcake liners about 2/3 of the way full. Bake for 16 to 20 minutes. A toothpick inserted into the centers should pull out moist crumbs, not wet batter. Let the cupcakes cool in the pan about 5-10 minutes, then transfer to a cooling rack to cool completely.
4. Make the Frosting & Frost the Cupcakes: In a large mixing bowl, cream the butter on high speed for 30 seconds. Add the powdered sugar in a few batches, mixing until well incorporated each time. Add a splash of milk to help it come together. Add the cocoa powder and mix until combined. Add the heavy cream, vanilla, pinch of salt, and malt powder. Mix until well combined and creamy. Mix in the cream cheese last. Pipe swirls onto the cooled cupcakes using a piping tip (I used an Ateco #849) and piping bag, or dollop it on with an ice cream scoop and smooth with an offset spatula. Sprinkle with crushed whoppers, if desired.
5. Serve + Store: Serve immediately once frosted! Store cupcakes in an airtight container in the fridge for 4-5 days. Let come to room temp for a bit before serving as the frosting will become fairly solid in the fridge.

Notes

Half an egg: Crack an egg into a measuring cup or small bowl and whisk to beat it well. Measure out two tablespoons worth – that’s half an egg! Save the remainder for another baking recipe or for your morning scramble. 

Flour: Spoon the cake flour into the measuring cup and level it off at the end. This is how to measure flour by spooning & leveling. It’s important for cakes + cupcakes. 

Sour Cream: You can substitute full fat greek yogurt for the sour cream.

Party and Birthday Cupcakes

These simple Birthday Cupcakes are perfect for kids and adults alike! This recipe makes 2 dozen standard sized cupcakes or 3 dozen mini cupcakes.

• Prep: 30 mins
• Cook: 15 mins
• Servings: 24

INGREDIENTS

Classic Vanilla Cupcakes

• 3 cups all-purpose flour
• 1½ tsp baking powder
• ¾ teaspoon salt
• 12 tablespoon unsalted butter (softened (1½ sticks))
• 1½ cups granulated sugar
• 4 large eggs
• 2 teaspoon vanilla extract
• 1¼ cups whole milk
• ⅓ cup decorating sprinkles (optional)

Fluffy Vanilla Buttercream

• 2 cups (4 sticks) unsalted butter (softened)
• 6 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Gel Paste Food Coloring

INSTRUCTIONS 

Make Vanilla Cupcakes

1. Heat oven to 350ºF. Line cupcake pans with liners; set aside. Whisk together flour, baking powder and salt, set aside.
2. In a mixing bowl or bowl of an electric mixer, beat together butter and sugar until light, about 3 minutes. Add eggs and vanilla and combine, scraping sides of bowl. Stir in flour mixture and milk alternately in 3 parts, starting and ending with flour.
3. Stir in sprinkles if using. Divide batter among liners; fill standard cups ¾ full and mini cups just below the top.
4. Bake until tops spring back when lightly pressed, about 20 minutes for standard, 15 minutes for minis. NOTE: Cupcakes stay light in color, so don’t wait until they are golden. Cool completely on racks before frosting.

Make Vanilla Buttercream

1. In a mixing bowl or bowl of an electric mixer, beat butter until smooth and creamy, about 2 min. Add confectioners’ sugar ½-cup at a time, mixing well and scraping down sides of bowl occasionally.
2. Beat in vanilla and salt; stir until smooth. Divide and color with food coloring as desired.
3. Frost cooled cupcakes, decorate with sprinkles and serve.

Cake Mix Birthday Cupcake

You can make these cupcakes for someone’s birthday by using a cake mix and adding some ingredients to it. This is an easy recipe that will give you delicious cupcakes.

Ingredients

• 1 Package Plain Butter Golden Boxed Cake Mix
• 1 8 Ounce Package Reduced Fat Cream Cheese, at room temperature
• 1/2 Cup Sugar
• 1/2 Cup Water
• 1/2 Cup Vegetable Oil
• 4 Large Eggs
• 1 Tablespoon Vanilla Extract

Instructions

1. Preheat the oven to 350 degrees.
2. Mix the cake mix, cream cheese, sugar, water, oil, eggs and vanilla in a large mixing bowl on low speed until well blended and then kick it up to a medium speed. Stop the mixer to scrape the sides if needed. Continue to mix until smooth and well blended.
3. Line your cupcake pan with cupcake liners. Fill each liner 2/3 full with batter mixture.
4. Bake for approximately 25 minutes.
5. Use a knife or toothpick to ensure the center is done before removing them from the oven.
6. Transfer them to a wire rack where they will cool completely before you ice them.
7. Frost and enjoy!

Funfetti Birthday Cupcakes

Nothing says birthday like funfetti! These funfetti birthday cupcakes are perfect for serving at birthday parties. They have a light vanilla cupcake base with delicious buttercream frosting. 

• Prep: 25 mins
• Cook: 18 mins
• Servings: 12

Ingredients

FUNFETTI CUPCAKES

•  1 ½ cups all-purpose flour
•  1 ½ teaspoons baking powder
•  ¼ teaspoon salt
•  4 tablespoons unsalted butter (softened)
•  ¼ cup vegetable oil
•  ¾ cup granulated sugar
•  2 large eggs, at room temperature
•  1 teaspoon pure vanilla extract
•  ½ cup whole milk, room temperature
•  ⅓ cup rainbow sprinkles (NOT nonpareils)

BUTTERCREAM FROSTING

•  1 cup unsalted butter, softened
•  1 teaspoon pure vanilla extract
•  3 cups powdered sugar
•  Food coloring (optional)
•  Extra sprinkles for garnish

Instructions

For the cupcakes

1. Preheat the oven to 350 degrees F. Line a 12-count cupcake pan with paper liners. Set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth.
4. Add the eggs and vanilla extract, and mix until combined.
5. Add the dry mixture, alternating with the milk until completely combined.
6. Fold in the rainbow sprinkles.
7. Fill each cupcake liner about ⅔ of the way. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
8. Allow the cupcakes to cool completely while making the buttercream.

For the buttercream

1. Beat the softened butter and vanilla extract until smooth and creamy. Gradually add the powdered sugar until completely combined. If desired, add a drop of food coloring at a time until the desired color is reached.
2. Transfer the buttercream to a piping bag and pipe it onto the cooled
   cupcakes.

Birthday Cake Cupcakes

Birthday cake cupcakes with sprinkles. A small batch cupcake recipe for birthday cupcakes for celebrating a kids birthday party, or gifting a friend or coworker on their special day! This recipe for 4 cupcakes will come in handy! 

• Prep: 15 mins
• Cook: 20 mins
• Servings: 4

Ingredients

For the birthday cake cupcakes:

• ¼ cup neutral oil (like canola or grapeseed)
• ¼ cup granulated sugar
• ¼ teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 large egg white
• 2 tablespoons sour cream
• 6 tablespoons all-purpose flour
• ½ teaspoon baking powder
• big pinch of salt
• 2 tablespoons of sprinkles

For the frosting:

• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1-2 tablespoons heavy cream
• ½ teaspoon vanilla extract
• 1 tablespoon sprinkles, plus extra for decorating

Instructions

1. Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
2. First, make the cupcakes: In a medium bowl, whisk together the oil, sugar, almond and vanilla extracts. Whisk until very well combined.
3. Add the egg white and sour cream, and whisk until combined.
4. Finally, sprinkle the flour, baking powder, salt and sprinkles evenly over the batter, and then stir until just combined.
5. Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
6. Let the cupcakes cool.
7. To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the vanilla extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary. Stir in the sprinkles.
8. Scrape the frosting into a piping bag fitting with a large open star tip (I used a Wilton 8B). Pipe swirls of frosting, and decorate with extra sprinkles.

Easy Beach Birthday Cupcakes

• Servings: 24

Ingredients

• 24 of your favorite vanilla cupcakes, baked and cooled
• 1 tub, 16 oz white frosting or two cups buttercream frosting
• blue food coloring
• 3 graham crackers
• small party umbrellas

Instructions

1. Place graham crackers into a resealable bag and crush with a rolling pin until you have fine crumbs.
2. Add food coloring to white frosting to color it blue.
3. Spread the frosting onto the cupcakes and sprinkle with a generous amount of crushed graham crackers onto one side of the frosting to create a sandy beach.
4. Add an umbrella to the cupcake!
5. Repeat until all of your cupcakes are frosted.

Vanilla Birthday Cupcakes

Soft, fluffy, vanilla birthday cupcakes with a sweet vanilla flavor and thick, creamy vanilla frosting. They’re the best homemade cupcakes for a birthday!

• Servings: 12

INGREDIENTS

Cupcakes

• 1 1/2 cups cake flour (or all-purpose)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 3 egg whites, room temperature
• 3/4 cup buttermilk, room temperature
• 1 tbsp vanilla bean paste (or vanilla extract)
• 3/4 cup + 2 tbsp granulated sugar
• 1/3 cup sprinkles

Buttercream Frosting

• 1 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• 1 tbsp vanilla bean paste (or vanilla extract)
• 2 tbsp heavy cream

INSTRUCTIONS

1. Preheat oven to 350 F and line a 12-cup cupcake tin with paper liners.
2. In a large mixing bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream the butter on high until creamy, about 1 minute. Add the sugar, and beat on high for an additional 2 minutes, scraping down the sides of the bowl as required. Add the egg whites, one at a time, continuing to beat on medium-high speed. Add the vanilla, then scrape down the sides of the bowl and beat together until thoroughly mixed.
3. With the mixer on low, add the dry ingredients slowly until incorporated. Pour in the buttermilk, with the mixer still on low. Mix for one minute until just combined. Using a spatula, gently fold in the sprinkles.
4. Distribute the batter evenly among the cupcake pan, filling until about 3/4 full. Bake for 20-22 minutes or until a toothpick comes out clean.
5. Allow the cupcakes to col completely before frosting.

Frosting

1. In the bowl of a stand mixer, or in a large bowl using a handheld mixer, beat the butter on medium-high speed until creamy. Add the powdered sugar, vanilla, and cream, beating until all the ingredients are incorporated and frosting is fluffy. Add more cream if frosting is too thick, and more powdered sugar if it is too thin. Frost the cupcakes!

Easy Chocolate Birthday Cupcakes

• Prep: 30 mins
• Cook: 30 mins
• Servings: 15

Ingredients

For the cupcakes:

• 1 cup organic cane sugar
• 3/4 cups + 2 Tbsp all-purpose flour
• 1/4 cups + 2 Tbsp natural unsweetened cocoa powder, sifted if needed
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp espresso powder (optional)
• 1/2 tsp fine grain sea salt
• 1 large egg
• 1/2 cup whole milk
• 1/4 cup olive oil
• 1 tsp pure vanilla extract
• 1/2 cup boiling water

For the chocolate buttercream frosting:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup natural unsweetened cocoa powder, sifted
• 2 to 2-1/2 cups powdered sugar, sifted
• 1–2 Tbsp milk, to taste

Instructions

Make the cupcakes:

1. Preheat the oven to 350. Line your muffin tins with paper liners. Set aside.
2. In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla, and beat on medium speed for two minutes. Stir in the boiling water until combined. The batter will be thin. Divide between the prepared muffin cups, filling each about 2/3 full.
4. Bake for 22-25 minutes until the cupcakes are gently domed and a cake tester inserted into the center comes out clean.
5. Let cool in the pan for 5 minutes, then transfer to a baking rack to cool completely before frosting and decorating.

Make the chocolate buttercream:

1. Using a stand up mixer fitted with the paddle attachment, or a hand mixer, beat the butter on medium-high speed until light and fluffy, about 2 minutes.
2. Add the sifted cocoa and powdered sugar, a half cup or so at a time, until the frosting is thick and creamy.
3. Drizzle in the milk until the buttercream frosting reaches your desired consistency. It should be spreadable, but thick enough to hold its shape on the cupcakes.
4. Spread the frosting on with a knife, or pipe into a decorative design. Top with sprinkles. Enjoy!

Moist and Fluffy Chocolate Cupcakes

Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Frost with butterbeer buttercream frosting for the most decadent dessert!

• Prep: 30 mins
• Cook: 20 mins
• Servings: 24

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup canola oil
• 1 1/2 cups pure cane sugar
• 2 large eggs, separated*
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 2 cups cake flour
• 1/2 cup dark cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt

Instructions

1. Pre-heat the oven to 350°.
2. If you’re making buttermilk, make it first and set aside.**
3. Cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes. 
4. You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is creamed.
5. Meanwhile, sift the dry ingredients together at least 3 times.
6. Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
7. Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is blended.
8. Add cupcake liners to 2 large muffin tins, and pour or dispense the batter into each cup, filling each cup 3/4 of the way full.
9. Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
10. Let the cupcakes cool in the pan for about 10 minutes, then remove to a wire rack.*** 
11. Allow the cupcakes to fully cool before attempting to ice them. Then top with this deliciously creamy butterbeer buttercream frosting.****

Notes

*When mixing the other wet ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.

**You can make your own buttermilk or sour milk. Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

***You can use a table knife to go around the edges of the cupcakes if they stick to the pan at all.

****Icing not included in nutritional facts. See nutritional info for the butterbeer buttercream frosting at the link above.

Twix Cupcakes

This decadent Twix cupcakes recipe features a from-scratch recipe for the chocolate cupcakes and a luscious caramel buttercream all topped off with caramel sauce and pieces of Twix.

• Servings: 12

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup Light brown sugar, packed
• 1/2 cup granulated sugar
• 1/3 cup canola oil
• 1/2 cup buttermilk, room temperature
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

For the Caramel frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 4-6 tablespoons heavy whipping cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons caramel sauce
• 1 bottle of caramel sauce
• 1 bottle of chocolate sauce
• Twix candy bars

Instructions

For the chocolate cupcakes:

1. Preheat oven to 350°F.
2. Line your cupcake pans with cupcake liners and set aside
3. In a large bowl, whisk together the flour, cocoa powder, baking
4. powder, baking soda, and salt, whisk to combine.
5. Add in the sugar and brown sugar stir until combined.
6. Add the oil, buttermilk, egg, and vanilla extract.
7. Stir until combined.
8. Pour the batter in the cupcake liners.
9. Fill each one 3/4 of the way full.
10. Bake at 350°F for 22 minutes.
11. Remove the cupcakes from the oven.
12. Transfer the cupcakes to a wire rack to cool

For the Frosting:

1. Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, vanilla, 2 tbsp caramel sauce.
2. Beat until combined, smooth and stiff with peaks
3. Using an ice cream scooper, scoop a mound of frosting onto the top of of the cooled cupcake
4. Using the chocolate and caramel sauce, drizzle both over the top of the cake
5. Chop up some twix candy bars in half
6. Place them in the middle of the cupcakes
7. Chop up some more candy bars and sprinkle onto the top of the cupcakes
8. Enjoy!

Butterfinger Cupcakes

• Servings: 24

Ingredients

Chocolate Cake:

• 1 box Devil’s Food Cake mix
• 3 eggs
• 1/2 C. oil
• 3/4 C. milk or buttermilk
• 1/2 C. sour cream
• 2 tsp. vanilla extract

Butterfinger Frosting:

• 2 regular sized Butterfingers
• 3/4 C. butter softened
• 1/4 C. creamy peanut butter
• 1/2 tsp. vanilla extract
• 3-4 C. powdered sugar

Instructions

1. Preheat oven to 350 degrees and line pans with cupcakes liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
6. Frosting: Start by prepping your Butterfingers. Unwrap them and zap them in the microwave for about 10-15 seconds. Then use a knife to scrape off the chocolate layer. Take the orange insides and crush them using a food processor or placing them in a plastic bag and rolling over them with a rolling pin. Put them through a sifter so that you only use the smallest “powder” that goes through.(It’s okay if not all of the butterfingers pieces go through, you can save them and use them as sprinkles at the end.)
7. Place the Butterfinger “powder” aside and continue with your frosting. Beat butter and peanut butter in a stand mixer. Add vanilla and slowly add powdered sugar until you reach your desired consistency. Add your Butterfinger “powder.” If it becomes too thick, add 1 Tbsp milk.
8. Pipe onto cooled cupcakes and top with pieces of Butterfinges.

Easy Monkey Cupcakes

Monkey Cupcakes are such a cute dessert idea, you may not want to eat them! These delicious homemade chocolate cupcakes are made with chocolate sanding sugar and vanilla wafer ears! Perfect for a monkey themed birthday party!

• Servings: 24

Ingredients

For the Chocolate Cupcakes

• 1 ½ cups flour
• ⅔ cup cocoa powder
• 1 ⅓ cups sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ⅓ cup vegetable oil
• 1 teaspoon vanilla
• ⅔ cup milk
• ⅔ cup hot water

For the Vanilla Buttercream

• 1.5 sticks salted butter softened
• 3 cups powdered sugar
• 3 Tablespoons heavy cream
• 1.5 teaspoons vanilla extract

Instructions

For the Chocolate Cupcakes

1. Line your cupcake pans with liners and set aside (I made 24 minis & 10 full size).
2. Preheat oven to 350 degrees.
3. In a large bowl, mix together the flour, cocoa powder, sugar, baking soda, baking powder and salt with a whisk.
4. Add the eggs, oil, vanilla and milk and mix until combined. It will be very thick at this point.
5. I switched to a wooden spoon and added the hot water. Mix until fully incorporated. Now batter will be thin.
6. Fill the liners about 3/4 full and bake for full size – 12-15 minutes, minis – around 10 minutes until a toothpick inserted in the center comes out clean.
7. Cool completely before you start decorating.

For the Buttercream

1. Make sure you start with softened butter. I used my stand mixer but a hand mixer will work fine, too.
2. With the paddle attachment, whip the butter until it starts to get smooth.
3. Add the powdered sugar, one cup at a time, on medium speed for 1 to 2 minutes.
4. Add the heavy cream and vanilla extract and mix on high for 3 to 4 minutes.
5. If you use UNsalted butter, you’ll want to add a pinch of salt. I started with salted butter so there’s no need.

For the Decorating

1. Once cooled, core out the center of your cupcakes (if you want to fill them with buttercream). I used some type of apple corer to do this (I’m not sure exactly what it’s intended use is, I just found it in my drawer).
2. Using a piping bag (or ziploc bag with a tip), fill the center with some frosting then replace the top. Frost with the buttercream. It doesn’t have to be particularly pretty, you’re going to cover it up with sprinkles anyway.
3. Fill a bowl with the sanding sugar, flip the cupcake over and gently smush into the sprinkles to fully coat.
4. Cut some vanilla wafers in half for the ears (gently! this part is tricky. they were shooting all over when I was cutting them) and stick on each side of the cupcake.
5. Add a whole vanilla wafer for the mouth and use gel icing (or melted chocolate) to draw on the mouth & nose. I gave mine different faces & personalities.
6. I bought pre-made eyeballs, but I didn’t like them, so I flipped them over and drew on my own pupils with the icing.

Yellow Cupcakes With Strawberry Frosting

My birthday cupcakes with strawberry frosting are perfect for any spring or summer celebration ~ the fluffy yellow cupcakes are topped with the ultimate fresh strawberry cream cheese buttercream.

• Prep: 20 mins
• Cook: 20 mins
• Servings: 36

INGREDIENTS 

FOR THE STRAWBERRY PUREE

• 2 pints fresh strawberries
• 2 Tbsp lemon juice

FOR THE CUPCAKES

• 4 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups unsalted butter, room temperature
• 3 cups granulated sugar
• 2 tsp almond extract (feel free to substitute vanilla extract)
• 6 large eggs
• 1 1/2 cups whole milk

FOR THE FROSTING (FROSTS 36 CUPCAKES GENEROUSLY)

• 1 1/2 cups butter, unsalted, room temperature
• 8 ounces cream cheese, room temperature
• 11 cups powdered sugar Note: don’t freak! Powdered sugar is airy, and you’ll need enough frosting to generously frost all your cupcakes.

INSTRUCTIONS

MAKE THE STRAWBERRY PUREE

1. Trim the tops from the strawberries and slice them in half. Add them to a high speed blender like Vitamix, or a food processor. Blend until they’re smoothly pureed.
2. Put the puree and lemon juice in a medium sized heavy saucepan and bring to a boil on the stove. Turn the heat down to medium and let the puree boil for about 20-30 minutes until it is thickened to 1/2 cup.
3. Watch carefully and stir often with a silicone spoon or spatula so it doesn’t scorch. Scrape the thickened puree into a bowl and refrigerate until chilled. This is going to be the strawberry component of your frosting. Note: feel free to make this puree a day or two ahead.

FOR THE CUPCAKES

1. Line 12-cup muffin tins with muffin tin liners and preheat your oven to 350F.
2. Whisk together the cake flour, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, or with electric mixers, cream together the butter and sugar until light and fluffy (about 5 minutes)
4. Add the almond or vanilla extract, and then the eggs, one at a time, beating well after each one. Be sure to beat thoroughly and scrape down the sides and bottom of the bowl as you go to get everything incorporated. This is a lot of batter and and lot of eggs, so it needs to be well mixed at this stage.
5. On low speed, add the flour mixture, alternating with the milk, in about 2-3 batches. Once the flour mixture has been added, don’t over mix the batter! Just mix it enough so that there are no streaks of dry flour remaining.
6. Divide the batter into the muffin tins by filling each cup about 2/3 full. Bake for about 20-22 minutes until the cupcakes are risen, and the tops spring back when lightly touched. A toothpick inserted into the center comes out without wet batter clinging to it. Be careful not to over bake these.
7. Allow the cupcakes to cool for a few minutes in the pan, and then transfer to a baking rack to cool completely before frosting.

FOR THE STRAWBERRY FROSTING

1. While the cupcakes are baking, make the frosting, I use my stand mixer again for this, but you can use electric beaters if you prefer.
2. Cream the butter, cream cheese, and strawberry puree (1/2 cup) together, then start adding the sifted powdered sugar, one cup at a time. Scrape down the sides of the bowl often. You should end up with a creamy thick frosting. If it seems too thin, beat in a little more sugar. If it seems too thick, add a bit of milk or lemon juice.
3. When the cupcakes are completed cooled, pipe or spread generously with frosting.