Name: The Only Birthday Cupcakes I Ever Make
Prep time: 1 h 45 min
Cook time: 2 h 10 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 1 1/2 cups + 2 tablespoons unbleached cake flour; 1 cup granulated sugar; 2 teaspoons baking powder; 2 teaspoons vanilla powder; 3/4 teaspoon fine sea salt; 8 tablespoons unsalted butter, cubed, room temperature; 2 large eggs, room temperature; 1/3 cup whole milk, room temperature; 1/3 cup heavy cream, room temperature; 1/3 cup sour cream, room temperature; 2 tablespoons + 2 teaspoons vegetable oil; 2 teaspoons imitation vanilla; 1/4 cup rainbow sprinkles; 5 large egg whites; 1 1/2 cups granulated sugar (for frosting); 2 cups unsalted butter, room temperature & cut into tablespoon pieces; 1 tablespoon vanilla bean paste; Extra sprinkles for decorating

Description

These birthday cupcakes are a delightful treat made with the perfect blend of ingredients! Their irresistible flavor and simple preparation make them ideal for any occasion, ensuring every celebration has a touch of sweetness.

Ingredients

Scale

1 1/2 cups + 2 tablespoons unbleached cake flour
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla powder
3/4 teaspoon fine sea salt
8 tablespoons unsalted butter, cubed, room temperature
2 large eggs, room temperature
1/3 cup whole milk, room temperature
1/3 cup heavy cream, room temperature
1/3 cup sour cream, room temperature
2 tablespoons + 2 teaspoons vegetable oil
2 teaspoons imitation vanilla
1/4 cup rainbow sprinkles
5 large egg whites
1 1/2 cups granulated sugar (for frosting)
2 cups unsalted butter, room temperature & cut into tablespoon pieces
1 tablespoon vanilla bean paste
Extra sprinkles for decorating

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Instructions

Preheat the oven to 325°F (160°C) and line a cupcake pan with cupcake liners.
In a stand mixer bowl, combine flour, sugar, baking powder, vanilla powder, and salt. Whisk together.
On low speed, incorporate the butter until the mixture resembles a sandy texture.
In a separate bowl, whisk eggs, milk, heavy cream, sour cream, oil, and vanilla together.
Mix in half of the wet ingredients until the flour is moistened, then scrape down the bowl.
Add the remaining wet ingredients and rainbow sprinkles, mixing on low speed until just combined, scraping the bowl once more.
Fill each cupcake liner 3/4 full, yielding about 15 cupcakes.
Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Allow to cool in the pan on a wire rack for 10-15 minutes, then remove and cool completely on the rack.

Notes

Ensure all ingredients are at room temperature for optimal mixing and texture.
For a richer frosting, consider using real vanilla extract instead of imitation vanilla.

Nutrition

Serving Size: 1 cupcake
Calories: 400
Sugar: 26g
Sodium: 160mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 0g
Protein: 3g
Cholesterol: 80mg