Birthday Cake Cupcakes

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These Birthday Cake Cupcakes are a vanilla flavored cupcake sprinkled with confetti candy inside the cake. They are a soft and moist cake with an incredible texture and are perfect for celebrations of all types!

Course Desserts

Cuisine American

Keyword Birthday Cake Cupcakes

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 184kcal

Author Shelby Law Ruttan

Equipment

Ingredients

1¾ cups cake flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter room temperature
1 cup granulated sugar
3 large egg whites room temperature
1 tablespoon vanilla extract
1 cup buttermilk
½ cup sprinkles , divided

Instructions

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners; set aside.
In a large bowl, using a hand mixer on medium speed, cream together the butter and sugar for 2 minutes, until smooth.
Add the egg whites and vanilla and continue to mix on medium speed for 3 minutes, until sugar mixture is light and creamy.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Starting with the dry ingredients, add about ⅓ of the mixture to the wet ingredients. Mix until combined. Add ⅓ cup of the buttermilk. Repeat with dry ingredients and buttermilk until well combined.
Add ¼ cup sprinkles (if using) to the cupcake batter and fold in using a rubber scraper, until combined.
Scoop the cupcake batter into the prepared cupcake pan filling each cup ⅔ full with batter.
Bake for 18-20 minutes, until cake tops spring back when lightly touched.
Transfer cupcakes to a cooling rack and cool 10 minutes. Remove cupcakes from pan and cool completely. Frost as desired using remaining sprinkles to decorate frosted cupcakes.

Notes

Keep these things in mind when making these birthday cake cupcakes for the best results:

Room Temperature Ingredients: It is important that your cold ingredients are brought to room temperature before mixing the batter. This ensures the batter will blend smoothly and bake evenly.

Measure ingredients accordingly: use the spoon and sweep method for measuring flour. Gently spoon flour into the measuring cup then gently scrape the top of the cup to remove excess flour. Do not scoop the cup into the flour or tap the measuring cup, this will cause a heavier amount of flour and dry cupcakes.

Nutrition