Birthday Cupcakes Recipes

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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

TINIEST BIRTHDAY CAKE



Tiniest Birthday Cake image

Fancy buttercream flourishes topped with nonpareil gumdrops make this dainty cake look grand. Fill a five-inch cake pan with two cups of your favorite batter, then cut finished cake in half horizontally to form layers. Bake leftover batter into mini cupcakes.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes One 5-inch Round Cake and 64 Mini Cupcakes; Cake Serves about 6

Number Of Ingredients 6

Yellow Cake
Unsalted butter, for pans
Fluffy Chocolate Frosting
1 cup Swiss Meringue Buttercream for Cupcakes
Red gel-paste food coloring
White gumdrops, cut in half, for decoration

Steps:

  • Prepare batter for Yellow Cake as directed; fill a 5-inch-round, 3-inch-deep buttered cake pan with 2 cups batter, and use the remaining batter to fill 64 cups of three 24-cup mini muffin tins lined with paper liners (1 tablespoon batter per cup). Bake until golden and a cake tester inserted in middle comes out clean, 10 to 11 minutes for the cupcakes and 45 to 50 minutes for the cake.
  • Using a serrated knife, trim top of cake level, then cut in half horizontally. Place 1 cake layer on a small cake stand or a cardboard round wrapped in parchment paper. Spread with 1/3 cup frosting. Top with remaining layer. Thinly coat top and sides with 1/4 cup frosting. Refrigerate 10 minutes. Remove from refrigerator, and frost with 1/2 cup frosting. Refrigerate 10 minutes. Frost mini cupcakes with remaining frosting (about 1 1/2 teaspoons frosting per cupcake).
  • Place 1 cup buttercream in a small bowl; tint buttercream pink. Transfer to a pastry bag fitted with a coupler and a small plain round tip (such as Ateco #5). Using a toothpick, make an outline of a garland on the side of the cake. Pipe buttercream over design, doubling back and forth over the line to create a crocheted effect. Ruffles along the bottom border of the cake can be made by switching to a ribbon tip (such as Ateco #44). Gently press rounded gumdrop halves into frosting at the top of each garland strand; reserve flat gumdrop halves for another use.

BEST BIRTHDAY CUPCAKES



Best Birthday Cupcakes image

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

1 c. salted butter
1 1/2 c. sugar
2 large eggs
3/4 cup sour cream
1 c. milk
2 teaspoon vanilla extract
1 tsp. almond extract
1 tsp. salt
2 1/2 c. cake flour
½ tsp. baking soda
1 1/2 tsp. baking powder
1/2 batch buttercream frosting
1/4 c. rainbow sprinkles

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

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