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Birthday Cupcakes: piled high with creamy vanilla frosting and a shower of rainbow sprinkles.
What could be better than that?
Get ready to whip up some Birthday Cupcakes that’ll make your party pop! I’m always looking for a good birthday cupcake, and with this recipe, I’ve found it.
This birthday cake cupcakes recipe is your ticket to a birthday celebration that’s sweeter than a pile of presents!
These cupcake recipes are perfect for any special occasion, really. No need to save them strictly for a birthday.
The best part is that you can change them up as much as you want!
I’ve got some great additions and substitutions down below.
Whether it’s a milestone birthday or a random Tuesday, grab your cupcake pan, and let’s make these Birthday Cupcakes.
Some of our other favorite CUPCAKE RECIPES we have on our site include: Lemon Blueberry Cupcakes with Cream Cheese Frosting, Banana Cupcakes with Brown Sugar Frosting, and From Scratch Apple Pie Cupcakes Recipe.
WHY THIS RECIPE WORKS:
- Fluffy and Moist – The buttermilk and vegetable oil make them so soft and moist.
- Sweet Vanilla Bliss – That vanilla extract adds a vanilla flavor that I just can’t get enough of.
- Super Easy – Simple steps and simple ingredients. Perfect for a special day!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Baking soda
- Fine sea salt
- Unsalted butter
- Vegetable oil
- Granulated sugar
- Large eggs
- Large egg yolks
- Vanilla extract
- Buttermilk
- Unsalted butter (for frosting)
- Powdered sugar
- Milk
- Vanilla extract (for frosting)
- Gel food coloring
- Rainbow Sprinkles
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BIRTHDAY CUPCAKES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO USE THESE FOR A BIRTHDAY?
- CAN THESE BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Best Homemade Birthday Cupcakes Recipe
HOW TO MAKE BIRTHDAY CUPCAKES:
- Preheat the oven 350°F—line tins with cupcake liners and set aside.
- In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.
- In the body of a stand mixer with the paddle attachment or with an electric hand mixer in a large bowl, cream the butter, oil, and sugar for 3 minutes.
- Add the eggs one at a time until thoroughly mixed in.
- Add the egg yolks and mix them in with the vanilla.
- Add half of the dry ingredients and stir until combined.
- Next, add half of the buttermilk and stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
- Add 3 tablespoons of the batter to each cupcake liner.
- Bake for 15-18 minutes until a toothpick inserted into the center of a cupcake comes out clean.
- Allow them to cool for 5 minutes in the tin, and then place the cupcakes on a wire rack to cool completely.
- While the cupcakes are cooling, make the frosting. Place the butter in the bowl of a stand mixer with the paddle attachment.
- Mix at low speed until smooth and fluffy, for about a minute.
- Add the sifted powdered sugar a spoonful at a time over medium-low speed. Keep doing this until all of the sugar is added, scraping down the sides as necessary.
- Add the milk, vanilla, and salt and slowly stir to combine. Once mixed well, whip the frosting at medium to high speed for 3-4 minutes until light and fluffy.
- If you want to tint the frosting, do so now; start with a little and add more as needed.
- Frost the cupcakes once cool and immediately add sprinkles if using.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE THESE FOR A BIRTHDAY?
Nope!
These vanilla cupcakes are awesome any day—think movie night, a rainy afternoon, or just because you’re craving a treat.
As with any cupcake, it’s really about how you decorate them.
Whatever frosting you spread on top will really make them suit any occasion or holiday.
CAN THESE BE MADE AHEAD?
You bet!
Bake them a day early, let them cool, and store in an airtight container.
Frost them the next day and they’ll be just as great for your special celebration.
Heck, put them in the freezer for a week if you really want to give it some time.
ANY ADDITIONS?
For sure!
You know I’ve got you covered, I’m a fan of M&M’s myself…
- Chocolate chips for a melty surprise
- Fresh strawberries for a fruity kick
- A drizzle of caramel for sticky sweetness
- Crushed cookies for crunchy goodness
- Happy birthday candles for extra cheer
ANY SUBSTITUTIONS?
No reason you can’t switch things up. Especially if you’ve got some dietary needs to address.
- Cake flour instead of all-purpose flour for a softer airy texture
- Sour cream or Greek yogurt instead of buttermilk for tangy richness
- Almond extract instead of vanilla extract for nutty vibes
- Powdered sugar with icing sugar—same sweet stuff!
- Box mix instead of scratch if you’re short on time
- Cream cheese frosting in place of buttercream
HOW TO STORE:
Room Temp:
They will stay fresh in an airight container on the counter for up to 3 days.
Refrigerator:
Pop them in an airtight container and chill in the fridge for up to 5 days—they stay moist cupcakes and tasty for a quick snack next time you’re hungry!
Freezer:
Wrap them in plastic wrap and freeze in a freezer-safe bag for up to 3 months.
Thaw at room temp—they’re still delicious cupcakes when you’re ready!
DANA’S TIPS AND TRICKS:
- Use room temperature ingredients—makes the cupcake batter smooth.
- Mix with a stand mixer or electric mixer, whatever you have on hand.
- Check the center of the cupcake with a toothpick—clean means done!
- Frost with a piping bag—looks fancy without the fuss.
- Add sprinkles right away—sticks on before the buttercream frosting sets.
Bring on the Birthday Cupcakes!
These things are the best way to celebrate any day.
Whether it’s a birthday celebration or just a fun treat, these vanilla cupcakes with their classic vanilla buttercream and rainbow sprinkles are a total hit.
If you like this recipe, you might also like:
Best Homemade Birthday Cupcakes Recipe
Ingredients
For the cupcakes:
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter softened
- 1/4 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs room temp
- 2 large egg yolks room temp
- 1 tablespoon vanilla extract
- 1 1/4 cups buttermilk room temp
For the frosting:
- 1 ½ cups unsalted butter softened
- 6 cups powdered sugar sifted
- 3 tablespoons milk
- 1 1/2 tablespoons vanilla extract or extract flavor of your choice
- ¼ teaspoon salt
- Gel food coloring of your choice
- Sprinkles if desired
Instructions
- Preheat the oven 350°F—line tins with cupcake liners and set aside.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.2 2/3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In the body of a stand mixer with the paddle attachment or with an electric hand mixer in a large bowl, cream the butter, oil, and sugar for 3 minutes.3/4 cup unsalted butter, 1/4 cup vegetable oil, 1 3/4 cups granulated sugar
- Add the eggs one at a time until thoroughly mixed in.3 large eggs
- Add the egg yolks and mix them in with the vanilla.2 large egg yolks, 1 tablespoon vanilla extract
- Add half of the dry ingredients and stir until combined.
- Next, add half of the buttermilk and stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.1 1/4 cups buttermilk
- Add 3 tablespoons of the batter to each cupcake liner.
- Bake for 15-18 minutes until a toothpick inserted into the center of a cupcake comes out clean.
- Allow them to cool for 5 minutes in the tin, and then place the cupcakes on a wire rack to cool completely.
- While the cupcakes are cooling, make the frosting. Place the butter in the bowl of a stand mixer with the paddle attachment.1 ½ cups unsalted butter
- Mix at low speed until smooth and fluffy, for about a minute.
- Add the sifted powdered sugar a spoonful at a time over medium-low speed. Keep doing this until all of the sugar is added, scraping down the sides as necessary.6 cups powdered sugar
- Add the milk, vanilla, and salt and slowly stir to combine. Once mixed well, whip the frosting at medium to high speed for 3-4 minutes until light and fluffy.3 tablespoons milk, 1 1/2 tablespoons vanilla extract, ¼ teaspoon salt
- If you want to tint the frosting, do so now; start with a little and add more as needed.Gel food coloring of your choice
- Frost the cupcakes once cool and immediately add sprinkles if using.Sprinkles if desired
Notes
- Use room temperature ingredients—makes the cupcake batter smooth.
- Mix with a stand mixer or electric mixer, whatever you have on hand.
- Check the center of the cupcake with a toothpick—clean means done!
- Frost with a piping bag—looks fancy without the fuss.
- Add sprinkles right away—sticks on before the buttercream frosting sets.
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.