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The Sweet Occasion » Recipes » Cakes & Cupcakes

Easy & Moist Birthday Cake Cupcakes

Published: Jul 30, 2023 · Modified: Jan 16, 2024 by Maria Pagiotas · 6 Comments

54 shares
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Easy and Moist Birthday Cake Cupcakes are worthy of any celebration. They begin with fluffy vanilla cupcakes mixed with colorful sprinkles and topped with dreamy chocolate buttercream.

Close up of a cake stand with vanilla and sprinkle birthday cake cupcakes topped with chocolate buttercream and sprinkles.

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As a busy mom of three, I have made my fair share of homemade cupcakes for parties, and these easy and moist birthday cake cupcakes are always a winner! When it comes to kids’ parties, adding sprinkles to cupcakes is a no-brainer. They’re fun, festive, and even nostalgic for the adults!

Funfetti in any version is a hit, whether it's stuffed buttercream cookies, birthday cake, or soft and chewy blondies. But when it comes to birthday celebrations, cupcakes are easy to transport and serve.

It can seem easier to use a cake mix, but these moist and fluffy bakery-style cupcakes are easy to make from scratch and are topped with delicious chocolate buttercream. You don’t need a special celebration to enjoy these cupcakes. They're a perfect weeknight treat!

Why You'll Love This Recipe

  • Moist and fluffy cupcakes. Buttermilk and egg whites contribute to creating an ideal cupcake consistency. And chocolate buttercream adds the perfect fluffy final touch.
  • Versatile vanilla cupcake. Birthday cake cupcakes begin with a delicious vanilla cupcake base recipe. Want to change out the sprinkles? You can easily add your favorite toppings like mini chocolate chips or Oreos.
  • Simple baking ingredients. If you are a home baker, you likely have all the ingredients for these cupcakes in your pantry and fridge.

Ingredients You'll Need

Birthday cake cupcake ingredients.
Cupcake ingredients
Ingredients for chocolate buttercream.
Chocolate buttercream ingredients
  • Cake flour. Produces a soft, tender cake crumb. I prefer using unbleached cake flour.
  • Baking powder and baking soda. Leavening agents allow the cupcakes to rise and have a fluffy texture.
  • Salt. Added to the batter to enhance the sweetness of the cupcakes.
  • Butter. Use unsalted butter to control the amount of salt that goes into the batter. Make sure to soften to room temperature. The butter should be slightly firm to the touch and not greasy, yet leave the impression of your finger when you press into it.
  • Granulated sugar. Adds sweetness to the cupcakes. When granulated sugar creams with butter, air is incorporated into the batter, which creates the perfect light and tender cupcake. 
  • Egg. Adds structure, moisture, and richness to the cupcakes.
  • Egg whites. Using egg whites creates a lighter-colored cake batter with a light and airy crumb.
  • Vanilla. Always select a good quality pure vanilla extract for the best flavor. Use in both the cupcakes and frosting.
  • Buttermilk. The acid in buttermilk helps create a softer and more tender cupcake. It's also key for activating the baking soda. Ensure your buttermilk is at room temperature so it easily incorporates with the other ingredients into a smooth batter.

How to Make Birthday Cupcakes (Step-By-Step Instructions)

Whisked dry ingredients in a mixing bowl.

Sift dry ingredients. Sift the flour, baking powder, baking soda, and salt.

Creamed butter and sugar in a stand mixer bowl.

Cream butter and sugar. Beat the butter and sugar until smooth and creamy.

Eggs and vanilla mixed with creamed butter and sugar in a stand mixer bowl.

Add eggs and vanilla. Beat in the egg and egg whites, one at a time, then mix in vanilla.

Birthday cake cupcake batter mixed in a stand mixer bowl.

Add dry ingredients and buttermilk. In three parts, alternate adding the dry ingredients and milk until the batter is combined with no streaks of flour.

Birthday cake cupcake batter mixed in a stand mixer bowl with sprinkles.

Add sprinkles and bake. Gently fold in the sprinkles. Fill each cupcake liner ⅔ full and bake.

How to Make Chocolate Frosting (Step-By-Step Instructions)

Creamed butter in a stand mixer bowl.

Beat butter.  In a large bowl, beat the butter until smooth and creamy.

Butter, powdered sugar, and cocoa powder mixed together in a stand mixer bowl.

Add dry ingredients. Add the powdered sugar and cocoa powder and beat on low. Mix in vanilla and cream and beat until a creamy consistency.

Chocolate butter cream mixed in a stand mixer bowl.

Whip. Beat on medium-high speed until light and fluffy.

Tip: Add the powdered sugar to the bowl and cover your mixer with a dish towel to prevent the sugar from flying in the air. You can remove the towel once the butter and powdered sugar are incorporated.

Best Tools for Decorating Cupcakes

The best part of making birthday cake cupcakes is decorating them. Be creative!  You can tailor these cupcakes for many occasions (Halloween sprinkles, red, white, and blue theme, buttercream flowers, and so much more!). Here are the basics you’ll need for decorating:

  • Pastry bag. I prefer a disposable pastry bag for easy cleanup, but you can also use reusable bags. Just make sure your disposable bags are thick enough so the buttercream doesn’t pop a hole into your bag when piping the frosting.
  • Pastry tip. You can use a large round pastry tip or a large closed star tip. Ateco is my favorite brand!

The Secret to Moist Cupcakes

After all your effort in baking, the last thing you want to do is eat a dry birthday cake cupcake. So what’s the secret? A combination of techniques and ingredients creates the most moist cupcakes. Here’s what to do:

  • Moisture adding ingredients. Buttermilk adds moisture to these cupcakes. Other ingredients that help with moisture include sour cream, yogurt, melted butter, and vegetable oil. 
  • Proper mixing. Never overmix cupcake batter. Otherwise, you will have dense and dry cupcakes. Instead, mix just until all the ingredients are combined with barely any traces of flour.
  • Don’t overbake. Check the cupcakes baking time at the lower end of the range. All ovens bake differently.
  • Frosted cupcakes. Frost the cupcakes once they are completely cooled. A layer of frosting will help prevent moisture from escaping.
Cake stand with vanilla and sprinkle birthday cake cupcakes topped with chocolate buttercream and sprinkles.

Recipe Tips & Tricks

  • Use room temperature ingredients. Make sure the butter, eggs, and buttermilk are at room temperature so they incorporate evenly.
  • Sift the cake flour. This will break up any lumps so it will combine easily and smoothly with the wet ingredients.
  • Use high-quality cupcake liners. Use grease-proof liners to keep cupcakes from sticking to the wrapper’s side.
  • Fill cupcake cavities ⅔ full. Use a cookie scoop or disposable pastry bag to fill the cupcakes. Too much batter can cause cupcakes to spill or rise quickly and sink in the middle.
  • Cool cupcakes completely. Frost completely cooled cupcakes to prevent the chocolate frosting from melting.

Recipe Substitutions

  • All-purpose flour. No cake flour? No problem. Measure 1 ½ cups of all-purpose flour, and replace 3 tablespoons of flour with 3 tablespoons of cornstarch. Sift together to combine evenly.
  • Whole milk. No buttermilk? Add 2 teaspoons white vinegar to a one-cup measuring cup and add enough whole milk to fill it ⅔ full. Allow the mixture to sit for 5 minutes before adding it to your confetti sprinkle cupcake batter.

Storage Tips

  • At room temperature. Store leftover birthday cake cupcakes in an airtight container for up to 3 or 4 days at room temperature.
  • Unfrosted cupcakes. Tightly wrap unfrosted cupcakes with plastic wrap and store them in a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and frost.
  • Frosted cupcakes. Store leftover cupcakes in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Close up of a birthday cake cupcake topped with chocolate buttercream and sprinkles with the wrapper pulled away from the sides and a bite taken out of the cupcake.

FAQ

Why does my cupcake batter look lumpy?

Cold ingredients can cause a lumpy batter. Use room-temperature ingredients. If it’s lumpy after adding in the eggs, use a rubber spatula to mash the chunks of butter against the side of the bowl to break down the pieces.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and mix the chocolate buttercream up to 1 week in advance. Store the cupcakes and buttercream covered at room temperature. Use a mixer to remix the buttercream before frosting the cupcakes.

Can I use a boxed cupcake mix instead?

Yes, follow the directions of a white or yellow cake mix and add the vanilla and replace the water with milk for a delicious flavor.

Can I make this recipe into a cake?

You can bake the batter in a greased and floured 8x8-inch square baking pan for 30-35 minutes.

Please leave a starred rating and comment below if you make these Easy & Moist Birthday Cake Cupcakes. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

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Close up of a cake stand with vanilla and sprinkle birthday cake cupcakes topped with chocolate buttercream and sprinkles.

Easy & Moist Birthday Cake Cupcakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Maria Pagiotas
  • Total Time: 42 minutes
  • Yield: 12 cupcakes 1x
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Description

Easy and Moist Birthday Cake Cupcakes are worthy of any celebration. They begin with fluffy vanilla cupcakes mixed with colorful sprinkles and topped with a dreamy chocolate buttercream.


Ingredients

Scale

Cupcakes

  • 210 g (1 ½ cups) cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 113 g (½ cup) unsalted butter, softened to room temperature
  • 210 g (1 cup) granulated sugar
  • 1 large egg, at room temperature
  • 2 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • 160 g (⅔ cup) buttermilk, at room temperature
  • 55 g (⅓ cup) rainbow sprinkles, plus extra for decorating

Chocolate Buttercream

  • 226 g (1 cup) unsalted butter, at room temperature
  • 450 g (1 pound) powdered sugar
  • 45 g (½ cup) unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 60 g (¼ cup) heavy cream or whole milk

Instructions

Cupcakes

  1. Preheat the oven to 350°F/177°C.  Line a muffin pan with cupcake liners. Set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
  4. Beat in egg and egg whites, one at a time, until combined.  Scrape down the sides of the bowl and beat in vanilla until mixed.
  5. With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Gently fold in the sprinkles.
  6. Fill cupcake liners ⅔ full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow cupcakes to cool completely in the pans set on a wire rack before frosting.

Chocolate Buttercream

  1. In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, 2-3 minutes.
  2. Add the powdered sugar and cocoa powder and mix on low speed until completely incorporated. Mix in the vanilla and enough cream for desired consistency. Increase to medium-high speed and beat for 4-5 minutes until light and fluffy.
  3. Using an offset spatula or disposable pastry bag fitted with a large closed star tip, frost the cupcakes. Top with sprinkles.

Notes

  • Storage: Store leftover cupcakes in an airtight container for up to 3 or 4 days at room temperature.
  • Prep Time: 25 minutes
  • Cook Time: 17 minutes
  • Category: Cakes & Cupcakes

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  1. Mary says

    June 21, 2023 at 9:52 am

    My family loved the chocolate and vanilla combination of these cupcakes. I made them for my son's birthday and will be making them again. Next time I will mix some sprinkles into the batter like the other commenters suggested.

    Reply
    • Maria Pagiotas says

      June 24, 2023 at 2:05 am

      Hi Mary! I'm so happy your family loved these! Sprinkles make everything more fun 🙂

      Reply
  2. barbie says

    August 26, 2020 at 2:05 pm

    Delicious recipe and very very easy. I substitute milk with oat milk and i add some sprinkles. Kids loved them

    Reply
    • Maria says

      August 27, 2020 at 9:24 am

      Thank you, Barbie! I am so happy that you enjoyed this recipe!

      Reply
  3. Thea Moho says

    April 19, 2020 at 3:30 pm

    wonderfully easy to follow recipe! Added some bright sprinkles for the kiddos! Perfect for any holiday, birthday, or sweet tooth craving!

    Reply
    • Maria says

      April 20, 2020 at 8:42 am

      Thank you so much! So happy that you enjoyed this recipe. Sprinkles sound like the perfect addition.

      Reply

Hello! I'm Maria, a professionally trained pastry chef, blogger, and photographer. Here at The Sweet Occasion, you'll find easy and impressive baking recipes for everyday occasions that save you time. My goal is to inspire home bakers to bake from scratch.

More about me →

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