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Judy John

Easy Birthday Cupcakes Recipe

These easy birthday cupcakes bake into fluffy vanilla treats topped with creamy frosting and colorful sprinkles for festive celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 pieces eggs room temperature
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/3 cup rainbow sprinkles plus extra for topping
  • 1 teaspoon baking powder
Vanilla Frosting
  • 1 1/2 cups powdered sugar
  • 1/4 cup unsalted butter softened
  • 2 tablespoons milk adjust for texture

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Muffin Pan
  • Cupcake Liners
  • Cooling Rack
  • Freezer
  • Hand Mixer
  • Piping Bag

Method
 

  1. Cream butter and sugar together until pale fluffy texture develops smoothly inside mixing bowl.
  2. Add eggs individually while beating gently for silky batter without heavy dense texture forming.
  3. Pour milk and vanilla into bowl then stir mixture until creamy and fully blended.
  4. Fold flour and baking powder carefully into batter until soft smooth consistency appears evenly.
  5. Mix rainbow sprinkles lightly through batter without overworking texture or breaking colorful pieces apart.
  6. Fill cupcake liners evenly then bake until tops spring back gently when pressed lightly.
  7. Cool cupcakes completely before piping fluffy frosting generously across every cupcake top beautifully.
  8. Scatter extra sprinkles over frosting and serve cupcakes fresh for cheerful birthday celebrations immediately.

Notes

Bake slightly less for softer cupcakes or longer for firmer tops with gentle crisp edges. Freeze unfrosted cupcakes tightly wrapped for up to two months successfully. Handle cooled cupcakes carefully while frosting to prevent crumbs mixing into icing. Add citrus zest, cocoa powder, or almond extract for flavor customization. Store frosted cupcakes covered up to four days.