Best Birthday Cupcakes are the perfect dessert recipe for your special celebration! A light and moist homemade vanilla cake is topped with the perfect whipped buttercream and colorful sprinkles for a sweet treat everyone will love.
What’s a birthday celebration without cake?! Whether it is Mocha Sour Cream Cupcakes, Light Coconut Cream Cupcakes or these Best Birthday Cupcakes, personal little cakes we like to call cupcakes are perfect for celebrating any special occasions!
I made these wonderful cupcakes in celebration of my two year blog birthday! It is hard to believe that I have been sharing recipes with you on this little blog of mine for two whole years now. I guess the old adage holds true though, ‘Time flies when you are having fun!’.
I have a confession to make. OK, I lied, I have two confessions to make. First of all I don’t often bake. I don’t enjoy it as much as cooking where I can haphazardly toss things together and make it work as I go. Baking is a science and requires diligent measuring and testing. With that said, when I do bake, I want it to be something amazing and completely worth the effort. Hence these Best Birthday Cupcakes!
My second confession is that I never used cake flour up until this last month! SHOCKING I know! OK, maybe it’s not so shocking seeing I already admitted I am not a huge baker.
The idea of stocking my overflowing pantry with a third flour option in addition to my all-purpose and whole wheat flours seemed unnecessary. Apparently cake flour has a slightly different protein content and that makes a difference in the texture of the cake crumb. I was skeptical…
I am here to tell you that I was SO wrong. My family can tell you that I don’t often admit I am wrong, so please know this is a very serious deal! 😉 I decided I should give cake flour a try recently when I was working on making the best birthday cupcakes and wanted to see if it would make a difference.
On the first try, I instantly realized it created such a like and airy crumb to the cupcake that was better than anything I could have achieved with all-purpose flour. I will officially never use anything but cake flour in cakes again. So I implore you to take the leap and give cake flour a try! Don’t forget this amazing buttercream either. Canned frosting doesn’t even come close to comparing.
When I made these cupcakes for my sister’s birthday while she was home last weekend, her husband stole one while we were waiting for dinner to be made. After the first bite he exclaimed, “I think these are the best cupcakes I have ever eaten!”. NO JOKE! I thought surely he is just overly hungry and that is influencing this proclamation.
That was clearly not the case, because he continued to insist throughout the weekend that these were the best cupcakes ever! They now want me to make these for their daughter’s upcoming baptism, which I happily agreed to as the godmother.
These cupcakes are truly the perfect treat for any special occasion and will certainly please a crowd!
- 1 c. salted butter
- 1½ c. sugar
- 2 large eggs
- ¾ cup sour cream
- 1 c. milk
- 2 teaspoon vanilla extract
- 1 tsp. almond extract
- 1 tsp. salt
- 2½ c. cake flour (or 2¼ c. all-purpose flour, but you will get a lighter cupcake with cake flour)
- ½ tsp. baking soda
- 1½ tsp. baking powder
- 1 batch buttercream
- ¼ c. rainbow sprinkles
- Preheat your oven to 350°.
- In a large bowl, beat the butter and sugar until smooth. Add the egg, extracts, milk and sour cream and blend until smooth.
- Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain.
- In lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
- Top each cupcake with buttercream and sprinkles. Enjoy!
- *Tip* Add the sprinkles after each cupcake is frosted so they stick well to the buttercream.