Vanilla Birthday Sprinkle Cupcakes
These Vanilla Birthday Sprinkle Cupcakes are a classic yellow cake loaded with sprinkles which is what you need for any kind of celebration. They’re great for birthdays of course, but could be made for any occasion. Don’t like cupcakes? You can turn this recipe into a layered cake by using 8-inch round cake pans instead. Then just frost and decorate as you’d like. It’s a great cake recipe that is adaptable to so many different situations.
You can serve the cupcakes or you can store them in the fridge until ready to eat. These cupcakes can be made up to 2 days in advance and be kept in the fridge for up to 3 days, at most. When you’re ready to serve, just place them at room temperature for at least 30 minutes before serving to allow to come to room temperature.
Vanilla Birthday Sprinkle Cupcakes
Equipment
- Mixer
- Cupcake tin
- Piping bag and tips
Ingredients
Cake:
- 3 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 3/4 cup unsalted butter softened
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
Buttercream:
- 1 cup unsalted butter softened
- 3 to 3 1/2 cups powdered sugar
- pinch of salt
- 1 tablespoon vanilla extract
- 3 tablespoons puréed frozen strawberries
- 1 to 3 tablespoons heavy cream or whole milk
- Sprinkles for garnish
Instructions
- Preheat oven to 350°F. Line 2 cupcake tins with paper liners, set aside.
- In a large bowl, whisk or sift together the flour, baking powder, and salt. Set aside.
- Cream together the sugar and butter with an electric mixer until light and fluffy, about 5 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add the dry ingredients along with the buttermilk, alternating between the two, starting and ending with the dry ingredients. So a little dry, buttermilk, dry, buttermilk, dry once again. Make sure to only mix until just incorporated. You don’t want to over-mix the batter at this point. Divide the batter evenly among the prepared cupcake tins, filling just a little over halfway up each. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 15 to 18 minutes. Remove from oven and let cool completely on a wire rack.
- To make the buttercream, beat the butter in an electric mixer on high until light and fluffy, about 3 minutes. Add the powdered sugar, salt, vanilla and frozen strawberry purée and beat until well combined and fluffy. (To make the frozen strawberry purée, let a bag of frozen strawberries thaw in the fridge overnight and then purée about 1/4 of them until smooth. Then measure out 3 tablespoons). If the frosting is too thick, try adding a bit of cream or mill, a little bit at a time and mix until desired consistency is reached.
- Once cupcakes are completely cooled, frost each and shape with an offset spatula. Roll the edges of the cupcake in sprinkles. Serve immediately or place in the fridge until ready to eat. Just let them come to room temperature before serving. Enjoy!
