Description
These Yellow Birthday Cupcakes are a soft, moist, and buttery treat made with cake flour, sour cream, and extra vanilla extract to ensure the perfect texture and flavor. Finished with rich chocolate buttercream and colorful sprinkles, they make an ideal celebratory dessert that’s easy to bake and customize.
Ingredients
Cupcakes
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream, at room temperature
- 2 and 1/2 teaspoons pure vanilla extract
- 3/4 cup (180ml) whole milk, at room temperature
Frosting and Garnish
- Chocolate buttercream (recipe recommended but not detailed here)
- Sprinkles for garnish
Instructions
- Prepare Baking Equipment: Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, plus line an additional pan with 2 liners since recipe yields about 14 cupcakes. Set aside.
- Mix Dry Ingredients: Whisk together cake flour, baking powder, and salt in a bowl until combined. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with paddle attachment, beat the softened butter and granulated sugar on high speed for about 2 minutes until smooth and creamy. Scrape down bowl sides and bottom as needed.
- Add Eggs and Flavor: Add eggs and vanilla extract to the butter-sugar mixture and beat on medium-high speed until fully incorporated.
- Incorporate Sour Cream: Beat in sour cream thoroughly, scraping down bowl sides and bottom to ensure even mixing.
- Add Dry Ingredients and Milk: On low mixer speed, add the dry ingredient mixture until just combined. Still running the mixer on low, slowly pour in the whole milk, mixing until combined. Avoid over-mixing to keep batter slightly thick.
- Fill Cupcake Liners: Spoon or pour the batter into cupcake liners, filling each about two-thirds full to prevent overflow during baking.
- Bake the Cupcakes: Bake for 19-22 minutes for standard cupcakes, or 11-13 minutes for mini cupcakes, until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow cupcakes to cool completely in their pans before frosting to prevent melting and sliding of the frosting.
- Frost and Decorate: Use chocolate buttercream to frost the cooled cupcakes. A piping tip like Ateco 849 can be used for decorative effect. Top with sprinkles as desired.
- Storage: Store leftover cupcakes tightly covered in the refrigerator for up to 3 days to maintain freshness.
Notes
- Make Ahead & Freezing: Cupcakes can be made 1 day in advance and stored covered at room temperature. Frosting can also be made a day ahead and refrigerated until use. Freeze frosted or unfrosted cupcakes up to 2-3 months; thaw overnight in refrigerator.
- Special Tools: 12-count muffin pan, cupcake liners, handheld or stand mixer with paddle attachment, Ateco 849 piping tip, and piping bags.
- Cake Flour Substitute: If unavailable, make a substitute by mixing all-purpose flour and cornstarch, then removing some flour to replicate cake flour texture.
- Milk and Sour Cream: Whole milk and sour cream recommended for best flavor and texture; alternatives include full-fat plain yogurt or lower-fat milk but may affect softness.
- Room Temperature Ingredients: All refrigerated ingredients should be brought to room temperature for even mixing and optimal texture.
- Buttercream: Use a well-softened butter to make chocolate buttercream; adding extra cocoa powder deepens flavor and color. Avoid over-whipping to keep proper texture and appearance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
