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! Be sure to pin it to save for later!
The other day, my daughter and I were invited to a low-key birthday celebration for one of her friends from school. It wasn’t the typical birthday party with a huge cake and formal setting; it was a fun, relaxing play date. Can I admit that these are the only kinds of kids birthday parties I like to attend?
Even though the party was low-key, I still felt like sprinkles needed to be involved in some way. So, I altered my recipe for wedding cake cupcakes to become birthday cake cupcakes with sprinkles. In order to make the cupcakes have a softer texture more similar to cake mix, I use oil instead of butter.
Ingredients
For the birthday cake cupcakes:
For the frosting:
Instructions
The other day, my daughter and I were invited to a low-key birthday celebration for one of her friends from school. It wasn’t the typical birthday party with a huge cake and formal setting; it was a fun, relaxing play date. Can I admit that these are the only kinds of kids birthday parties I like to attend?
Even though the party was low-key, I still felt like sprinkles needed to be involved in some way. So, I altered my recipe for wedding cake cupcakes to become birthday cake cupcakes with sprinkles. In order to make the cupcakes have a softer texture more similar to cake mix, I use oil instead of butter.
Ingredients
For the birthday cake cupcakes:
- 1/4 cup neutral oil (like canola or grapeseed)
- 1/4 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 large egg white
- 2 tablespoons sour cream
- 6 tablespoons all-purpose flour
- 1/2 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
- 1/2 teaspoon vanilla extract
- 1 tablespoon sprinkles, plus extra for decorating
Instructions
- Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
- First, make the cupcakes: In a medium bowl, whisk together the oil, sugar, almond and vanilla extracts. Whisk until very well combined.
- Add the egg white and sour cream, and whisk until combined.
- Finally, sprinkle the flour, baking powder, salt and sprinkles evenly over the batter, and then stir until just combined.
- 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.
- Read more please visit : www.dessertfortwo.com
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