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Perfect Birthday Cake Cupcakes with Sprinkle Buttercream

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These perfect birthday cake cupcakes with sprinkle buttercream are impossibly tender, studded with sprinkles that don’t bleed into the batter, and topped with a fluffy buttercream. They are the ultimate celebration treat, easy to make and completely customizable.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk, room temperature
  • ⅓ cup (80ml) vegetable oil
  • ⅓ cup (60g) rainbow sprinkles (jimmies)
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar
  • 2–3 tablespoons heavy cream
  • 2 teaspoons vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)
  • ⅓ cup (60g) rainbow sprinkles (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract and mix until combined.
  5. In a small bowl, whisk together buttermilk and vegetable oil.
  6. With mixer on low, add one-third of the flour mixture, then half of the buttermilk mixture. Repeat, ending with the final third of flour. Mix just until combined.
  7. Toss sprinkles with 1 teaspoon flour, then gently fold into batter with a rubber spatula.
  8. Divide batter evenly among liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  10. For buttercream: Beat softened butter on medium speed for 2-3 minutes until smooth. Gradually add powdered sugar, then heavy cream, vanilla extract, and salt. Beat on medium-high for 3-4 minutes until light and fluffy. Fold in sprinkles.
  11. Pipe or spread buttercream onto cooled cupcakes. Top with extra sprinkles if desired.

Notes

Room temperature ingredients are crucial for best results. Toss sprinkles in a little flour before adding to batter to prevent color bleeding. Do not overmix the batter. Use an oven thermometer for accurate temperature. Buttercream can be made ahead and refrigerated.

Nutrition

Keywords: birthday cake cupcakes, sprinkle cupcakes, buttercream frosting, easy cupcake recipe, celebration dessert

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