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The Best Classic Birthday Cake Cupcakes with Sprinkles

birthday cake cupcakes with sprinkles - featured image
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These classic birthday cake cupcakes with sprinkles are tender, moist, and topped with a creamy vanilla buttercream. Perfect for celebrations, they bring back nostalgic memories of childhood birthday parties.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • ¼ cup (60g) sour cream, room temperature
  • ⅓ cup (60g) rainbow sprinkles
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 ½ cups (420g) powdered sugar
  • 2 tablespoons whole milk (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • Extra sprinkles for decorating

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until combined.
  5. In a small bowl or measuring cup, whisk together the milk and sour cream until smooth.
  6. With the mixer on low speed, add about one-third of the flour mixture, then half of the milk mixture. Repeat, ending with the final third of flour. Mix just until combined after each addition.
  7. Using a rubber spatula, gently fold the sprinkles into the batter until evenly distributed.
  8. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, rotating the pan halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely (at least 30 minutes).
  11. While the cupcakes cool, make the frosting: Beat the softened butter on medium speed for 2 minutes until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the milk, vanilla, and salt, then increase to medium-high speed and beat for 3 to 4 minutes until light and fluffy.
  12. Transfer the frosting to a piping bag fitted with a star tip. Pipe a swirl onto each cooled cupcake. Top with extra sprinkles immediately.

Notes

Room temperature ingredients are crucial for best results. Don’t overmix once flour is added. Let cupcakes cool completely before frosting. For best flavor, make the day before serving.

Nutrition

Keywords: birthday cake cupcakes, vanilla cupcakes, sprinkle cupcakes, classic cupcakes, homemade cupcakes

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