Birthday Cake Cupcakes Small Batch

There are days when you just want a touch of celebration without baking an entire cake. These birthday cake cupcakes are my answer for a quick sweet treat or a little surprise for someone special. The small batch size makes four cupcakes packed with classic birthday cake flavor, complete with colorful sprinkles and fluffy vanilla buttercream.

I whipped these up the first time just to test a birthday frosting on a random Tuesday. They vanished before dinner was even on the table and now I make them more often than full-size cakes just to keep things simple.

Ingredients

• Neutral oil: like canola or grapeseed gives moisture and prevents sticking Look for oils labeled as expeller-pressed for best flavor
• Granulated sugar: sweetens and helps with the classic birthday cake crumb Use superfine sugar for an extra tender cupcake
• Almond extract: just a touch creates that nostalgic bakery flavor Use pure extract for clarity
• Vanilla extract: the backbone of birthday treats Go for pure vanilla over imitation
• Egg white: binds and adds lightness Make sure it is room temperature for maximum lift
• Sour cream: ensures the cupcakes are tender and rich Use full-fat for best results
• All-purpose flour: gives structure Always spoon and level for accurate measurement
• Baking powder: lifts the batter for a fluffy texture Check yours is fresh so you get a good rise
• Salt: balances the sweetness and rounds out flavors Use fine salt so it dissolves evenly
• Rainbow sprinkles: for signature looks Use jimmies type to prevent color bleeding
• Unsalted butter: for the frosting makes it creamy and rich Take it out early to soften completely
• Powdered sugar: gives the frosting its dreamy texture Sift if you want it extra smooth
• Heavy cream: helps the frosting whip up light Use cold cream for best pipes
• Extra sprinkles: for fun and crunch Always taste a few to make sure they are fresh

Step-by-Step Instructions

Make the Cupcake Batter:

Whisk together the neutral oil granulated sugar almond extract and vanilla extract in a medium bowl Whisk until it is glossy and everything is visibly incorporated

Add Eggs and Dairy:

Whisk in the egg white and sour cream For even blending move your whisk in small circles along the edge of the bowl until the mixture is smooth

Combine Dry Ingredients and Add Sprinkles:

Sprinkle the all-purpose flour baking powder salt and rainbow sprinkles evenly over the wet mixture Gently fold with a spatula just until the flour is no longer visible Take care not to overmix

Fill and Bake:

Divide the batter evenly among four cupcake liners in a muffin pan The batter will be thick so you can use two spoons to help transfer it Bake in a preheated 350 degree oven on the center rack for seventeen to twenty minutes When a toothpick comes out clean they are done

Cool Completely:

Let the cupcakes cool in the pan for about ten minutes then carefully lift them to a rack to finish cooling Waiting ensures the buttercream will not melt

Make the Frosting:

Beat softened unsalted butter in a bowl with a hand mixer until creamy about one minute Gradually add powdered sugar with one tablespoon of heavy cream and vanilla extract Beat for another one to two minutes until the frosting is thick yet light Add more heavy cream as needed until it spreads smoothly

Add Sprinkles to Frosting:

Stir in one tablespoon of sprinkles gently Fewer stirs keep the frosting white and the sprinkles intact

Pipe and Decorate:

Transfer the frosting to a piping bag fitted with a wide open star tip even a zip bag with the corner cut will do Pipe big spirals onto fully cooled cupcakes and shower with more sprinkles

Save

Every time I swirl that frosting high and toss on the sprinkles I remember the look on my friend’s face when she realized these were just for her Not a party needed sometimes celebrations are about the little things and these cupcakes always bring out the smiles.

Storing Your Cupcakes

For the best freshness store these cupcakes in an airtight container at room temperature for up to two days The frosting stays soft and the cupcakes keep their lovely crumb longer when sealed If you want to keep them longer pop them in the freezer after they are completely cool and defrost at room temperature when ready

Smart Swaps

No sour cream on hand plain Greek yogurt does the trick Almond extract can be swapped for extra vanilla and if you are out of rainbow jimmies try chocolate or any color you like For dairy free use coconut milk for the frosting instead of cream

How to Serve

These cupcakes shine solo or with a scoop of vanilla ice cream For extra flair add confetti candles or edible glitter I have also topped them with a little fruit for a spring feel or let kids decorate their own with sprinkles and fun toppings

A Little Birthday Cake History

Classic American birthday cake flavor often comes from the blend of vanilla and almond extracts with a light sugary crumb Sprinkles or jimmies were made popular in the mid twentieth century and are now a birthday must for celebrations both big and small

Recipe Questions

→ Can I use whole eggs instead of just the egg white?

Using the egg white helps keep the cupcakes light and fluffy. Substituting a whole egg may change the texture and make the cupcakes denser.

→ Which neutral oil is best for these cupcakes?

Canola or grapeseed oil works well, allowing the vanilla and almond flavors to shine without overpowering the cake.

→ Is sour cream necessary for the batter?

Sour cream adds moisture and tenderness to the cupcakes. You could substitute plain Greek yogurt for a similar result.

→ What type of sprinkles should I use?

Use jimmies or confetti-style sprinkles, as they hold their shape and color during baking. Avoid nonpareils, which may bleed color.

→ How do I know when the cupcakes are done baking?

The cupcake tops should spring back when gently pressed, and a toothpick inserted in the center comes out clean.

→ Can I prepare the frosting in advance?

Yes, prepare the frosting ahead, cover, and refrigerate. Let it come to room temperature before piping or spreading on cupcakes.