Birthday Cake Cupcakes Small Batch (Print-Friendly Version)
Soft, classic birthday cupcakes with colorful sprinkles and creamy frosting, sized for a mini celebration.
# List of Ingredients:
→ Cupcakes
01 -
60 ml neutral oil (such as canola or grapeseed)
02 -
50 g granulated sugar
03 -
0.25 teaspoon almond extract
04 -
0.5 teaspoon vanilla extract
05 -
1 large egg white
06 -
30 g sour cream
07 -
45 g all-purpose flour
08 -
0.5 teaspoon baking powder
09 -
large pinch of salt
10 -
16 g rainbow sprinkles
→ Frosting
11 -
60 g unsalted butter, softened
12 -
120 g powdered sugar
13 -
15–30 ml heavy cream
14 -
0.5 teaspoon vanilla extract
15 -
15 g rainbow sprinkles, plus extra for garnish
# How to Prepare:
01 -
Preheat the oven to 175°C and line four cavities of a muffin pan with paper liners.
02 -
In a medium mixing bowl, whisk together neutral oil, granulated sugar, almond extract and vanilla extract until homogenous.
03 -
Add the egg white and sour cream to the bowl; whisk until thoroughly incorporated.
04 -
Evenly sprinkle flour, baking powder, salt, and sprinkles over the wet mixture. Gently stir until just combined and no streaks remain.
05 -
Portion batter equally into the prepared muffin liners. Bake on the centre rack for 17–20 minutes, or until cupcake tops spring back when lightly pressed and a toothpick inserted in the centre comes out clean.
06 -
Remove pan from oven and allow cupcakes to cool completely on a rack before frosting.
07 -
In a small bowl, beat softened butter with an electric mixer until light and fluffy, about 1 minute. Add powdered sugar, 15 ml heavy cream, and vanilla extract. Beat 1–2 minutes more, until very airy. Add more cream if necessary to reach piping consistency. Stir in sprinkles.
08 -
Transfer frosting to a piping bag fitted with a large open star tip. Pipe swirls onto cooled cupcakes and garnish generously with additional sprinkles.
# Additional Information:
01 -
For best results, ensure cupcakes are completely cool before applying frosting to prevent melting.