Birthday Cupcakes

Course Cake, Dessert

Cuisine American, Southern

Keyword best-birthday-cupcakes-recipe, birthday-cupcakes

Prep Time 15

Cook Time 20

Cooling Time 1

Total Time 1 35

Servings servings

Calories 289kcal

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Set aside.
In a large mixing bowl use a whisk to sift the flour, sugar, baking powder, baking soda and salt together. Set aside.
In a separate medium bowl, whisk the melted butter, sour cream, buttermilk, vanilla extract and egg whites until fully combined.
Pour the wet mixture into the flour mixture and stir together until everything is combined and no flour streaks remain.
Fold the sprinkles into the batter. Try to mix as little as possible to keep the colors of the sprinkles from running together in the batter.
Use a large ice cream scoop or 1/4 cup measuring cup to fill the wells of the cupcakes pan 3/4 full.
Bake for 15-18 minutes. The edges of the cupcakes will be golden brown and a toothpick inserted into the center comes back clean. The middle of the cupcakes should bounce back when gently pressed.
Cool in the pan for 5 minutes before removing them to a cooling rack to cool completely.
Once the cupcakes are cooled, frost each one with your vanilla buttercream (OR your favorite frosting) and garnish with sprinkles.
Chill until serving.

**Please Note** Nutrition values are for cupcakes only.

Sprinkles - I used Confetti sprinkles in this recipe but Jimmie’s will work well too. Nonpareils are NOT good for this recipe they tend to breakdown. I found these sprinkles at my local bulk food store.
Frosting Flavor - You can frost these cupcakes with chocolate icing, cream cheese icing or change the flavor profile using different flavorings.
Piping Bag - I used Wilton piping tip 1M for big swirls of icing on top of the cupcakes. You can frost them simply using an offset icing spatula or use a large Ziploc bag with the corn snipped to pipe on top.
Freeze the Egg Yolks - Use your leftover egg yolks from this recipe to make custard, creme brûlée or pastry cream.
Cupcake Flavor - If you want to try different cake flavors, swap the vanilla extract for lemon extract, almond extract or butter extract for a pop of buttery flavor.