Birthday Cupcakes Recipes

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25 FUN BIRTHDAY CUPCAKES (+ RECIPE COLLECTION)



25 Fun Birthday Cupcakes (+ Recipe Collection) image

These fun birthday cupcake ideas are proof you don't need a big cake to get the party started. Instead, go for something simple, sweet, and shareable.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 25

Best Birthday Cupcakes
Funfetti Cupcake
Red Velvet Cupcakes
Confetti Sprinkle Cupcakes
Rose Cupcakes
Two-Toned Frosting Roses
Apple Pie Cupcakes
Cupid's Cupcakes (Strawberry u0026amp; Nutella)
Ice Cream Cone Cupcakes
Fresh Strawberry Cupcakes
Easy Rainbow Buttercream Cupcakes
Chocolate Fudge Cupcakes
Easy Chocolate Birthday Cupcakes
Peanut Butter u0026amp; Jelly Cupcakes
Cotton Candy Cupcakes
Unicorn Cupcakes
Chocolate Red Wine Cupcakes
Cupcake Bouquet
Salted Caramel Cupcakes
Maple Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Mint Chocolate Chip Cupcakes
Lemon Blueberry Cupcakes
Carrot Cake Cupcakes
Oreo Cupcakes
Hummingbird Cupcakes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious birthday cupcake recipe in 30 minutes or less!

Nutrition Facts :

THE BEST BIRTHDAY CUPCAKES



The Best Birthday Cupcakes image

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

24 paper cupcake liners, for cupcake pans
1 (18 1/2 ounce) package plain butter recipe cake mix
1 (8 ounce) package reduced-fat cream cheese, at room temperature
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
frosting, of your choice (optional)

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

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  • 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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