BEST BIRTHDAY CUPCAKES
Best Birthday Cupcakes are the perfect dessert recipe for your special celebration! A light and moist homemade vanilla cake is topped with rich whipped buttercream and colorful sprinkles for a sweet treat everyone will love.
Provided by Danielle Green
Categories Cupcake
Time 1h
Number Of Ingredients 13
Steps:
- Preheat your oven to 350°.
- In a large bowl, beat the butter and sugar until smooth. Add the egg, extracts, milk and sour cream and blend until smooth.
- Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain.
- In lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
- Top each cupcake with buttercream and sprinkles. Enjoy!
Nutrition Facts : Calories 208 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 228 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
THE BEST BIRTHDAY CUPCAKES
These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.
Provided by Chris from Kansas
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line cupcake pans with paper liners.
- Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
- Fill each cup 2/3 full and place in oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
- Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
- Eat as is or frost as desired.
Nutrition Facts : Calories 183.3, Fat 9.3, SaturatedFat 2.1, Cholesterol 36.5, Sodium 200.3, Carbohydrate 22.2, Fiber 0.2, Sugar 14.3, Protein 2.8
THE BEST BIRTHDAY CAKE RECIPE BY TASTY
We spent many weeks in the Tasty kitchen perfecting this birthday cake recipe. We tested every hack, every possible preparation method, and left no cake layer unfrosted. The result was a tender, moist, and vanilla-forward cake packed with unlimited sprinkles and a light and creamy buttercream.
Provided by Katie Aubin
Categories Desserts
Time 4h
Yield 12 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
- In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
- Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
- With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
- Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
- Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
- Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
- Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
- With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
- Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
- Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
- Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
- Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
- Enjoy!
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ULTIMATE BIRTHDAY CUPCAKES - SALLY'S BAKING ADDICTION
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5/5 (3)Category CupcakesCuisine AmericanTotal Time 3 hrs
- Set the eggs out that you’ll need for the frosting. By the time you bake and cool the cupcakes, the egg whites will be room temperature.
- Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. You can use a candy thermometer to make sure they’re ready; it will register 160°F (71°C).*
- Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until soft, glossy peaks form. (See photo above.) Taste. Add a pinch of salt if needed. I like to add 1/8 teaspoon of salt.
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