Happy Birthday Cupcakes
When you’re looking for a dessert for a celebration, these festive Happy Birthday Cupcakes filled with sprinkles fit the bill.
Nothing screams party louder than Funfetti Cupcakes that are packed with sprinkles. The swirl of rich vanilla buttercream frosting on each of these Birthday Cupcakes will seal the deal!
Why You Must Make
- These festive cupcakes are perfect for any celebration! This is one of my favorite Birthday Cupcake Ideas!
- Everyone loves having their own personal dessert.
- You can make them with any variety of sprinkles for any occasion. Try red and green for Christmas!
- Plus, you can top these with your favorite frosting flavor. Cream cheese frosting was a close second to the vanilla buttercream.
Ingredient Notes
- Kitchen Staples – All-Purpose Flour, Sugar, Salt
- Baking Powder (affiliate link) – This is not the same as baking soda. And they are not interchangeable. Baking powder typically expires in your pantry, since it’s not used nearly as frequently as baking soda. PRO-Tip: Make sure to check the date on your tin before starting this recipe. To check its potency, you can put a spoonful into a bowl with some very hot water. It should bubble vigorously if it’s still fresh.
- Butter – I use salted butter. Have it at room temperature for easy blending.
- Eggs – I always use large eggs in my recipes, unless otherwise noted. When baking, it’s best to use room-temperature eggs since they will incorporate into the batter more easily.
- Whole Milk – I’ve used 2% when I forget to pick up whole milk, and it works fine. The extra fat in whole milk may make the cupcakes a little richer and moister.
- Vanilla Extract (affiliate link) – Always check the label and make sure it’s real vanilla extract, not artificially flavored.
- Rainbow Sprinkles (affiliate link) – You can use different colors for other occasions. PRO-Tip: Note that sprinkles can go rancid after years in your pantry. If you know yours are a few years old, give them a sniff and even taste a couple to see if they’re fresh enough to use.
How to Make
Recipe Tips
- PRO-Tip: All ovens bake differently. Use the timing listed as a guideline, but check them before the baking time is up in case they’re done early. Use an Oven Thermometer (affiliate link) to check if your oven is correctly calibrated. Preheat to 350ºF, then when the oven signals it’s up to temperature, check the thermometer through the oven window or with a quick peek through the oven door.
- PRO-Tip: Use a Quarter-Cup Capacity Cookie Scoop (affiliate link) to dish out the cupcake batter. Having the same amount of batter in each cupcake well will ensure they’re all done baking at the same time.
- There are two methods I use to check for doneness. First, if you smell the aroma of baked cake coming from the oven, they may be done.
- PRO-Tip: You can check them by carefully tapping the center of a cupcake with your finger. If the indentation remains, they need more time. If the indentation pops back up when you lift your finger, they’re done baking!
- Another tried-and-true method is to use a toothpick. Insert it into the middle of a couple of the cupcakes. If it comes out clean or with a few moist crumbs (no sign of batter), the cupcakes are done.
- PRO-Tip: Did you know sprinkles can go rancid? If you’re like me, you may have jars of sprinkles in your pantry that are a decade old. Open the lid and give them a sniff. If they smell OK, you may want to taste a few to double-check.
- You can use this easy vanilla buttercream frosting or make cream cheese frosting to top these cupcakes.
- PRO-Tip: I like to use a Wilton M Tip (affiliate link) to make my swirls; it’s an open star tip. You’ll also want to buy a coupler and some disposable piping bags. You can find these online or at JoAnn’s or Michael’s.
- Of course, using an offset spatula or table knife to spread the frosting is just fine. My family cares more about how they taste than how they look! I bet yours does, too.
- Before the frosting sets, add a few more sprinkles to the top of the funfetti cupcakes to make them extra festive.
Frequently Asked Questions
Can You Make Cupcakes Ahead of Time?
Yes, just make as directed, cool completely, and keep in an airtight container for 3-4 days. They can also be frozen in an airtight container for up to 3 months. Defrost and bring to room temperature before frosting.
Do Frosted Cupcakes Need to Be Refrigerated?
When topped with buttercream frosting, they can be kept at room temperature unless your kitchen is very warm. If you use cream cheese frosting, it’s best to refrigerate your cupcakes. If you refrigerate them, make sure to bring them to room temperature to serve.
Do You Have to Pipe on the Frosting?
No, you don’t. You can use a small Offset Spatula (affiliate link) or table knife, and swirl the frosting over the tops of the cupcakes. Add sprinkles, and they’re ready to go!
You May Also Like
- Funfetti Layer Cake
- White Chocolate Fudge with Sprinkles
- Rainbow Sprinkle Cookies
- Easy Vanilla Cupcakes
- More of my Best Cupcake Recipes
The Recipe:
Funfetti Cupcakes
Prep Time
40 minutes
Cook Time
20 minutes
Additional Time
3 minutes
Total Time
3 minutes
Festive cupcakes that are perfect for birthdays or any celebration. Just change out the sprinkle colors for the various holidays.
4.8 Stars (5 Reviews)
Ingredients
For the Cupcakes:
- 1 ½ cups flour
- ¾ cup sugar
- 1 ¼ teaspoon baking powder (Make sure it hasn't expired. How to test it is detailed in the post.)
- ¼ teaspoon salt
- ½ cup butter, at room temperature
- 2 eggs
- ½ cup milk, whole or 2%.
- 1 ½ teaspoons vanilla extract
- Rainbow Sprinkles
For the Frosting:
- ¾ cup butter, at room temperature
- 3 cups powdered sugar
- ¼ cup milk
- Rainbow Sprinkles, to garnish, optional.
Instructions
- Preheat oven to 350°. Line a cupcake tin with paper liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix in the butter and blend with a hand mixer until the mixture looks crumbly.
- Add the eggs one at a time, scraping the bowl as needed.
- Mix in the milk and vanilla extract until smooth. Fold in the sprinkles.
- Divide the batter into the pan. Fill ⅔-¼ full so there's room for them to rise. Use a second tin if necessary.
- Bake for 15-20 minutes or until a toothpick inserted into a couple of the cupcakes comes out clean.
- Cool on a wire rack while you make the frosting.
- To make vanilla buttercream, cream the butter until smooth. Slowly add the powdered sugar and when smooth, mix in the milk and vanilla. Mix well until light and fluffy.
- Frost as desired. I used a star tip to pipe on the frosting. Top with sprinkles before frosting sets, if desired.
Notes
Adapted from Sally's Baking Addiction.
Frosted cupcakes can be stored in the refrigerator for up to a week. They can be frozen up to 3 weeks.
Make sure your baking powder is fresh before making your cupcakes.
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