Loved by kids and adults, birthday cupcakes are bursting with sprinkles. This easy recipe makes 12 moist and tender cupcakes. Made with simple ingredients and no mixer required. (although I do recommend a mixer for the pink buttercream). Cheerful and fun; perfect for any celebration and way better than any box mix!
This post was originally published in June of 2019 and has been updated with helpful information and new photos. A few changes have been made to the recipe.
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You are going to love this easy cupcake recipe because the cupcakes are moist and fluffy and get mixed in one bowl. It's completely non-fussy.
I wanted this recipe to be simple. No real planning ahead and something that doesn't create a mountain of dishes to do afterwards. Let's face it, we are all busy and want something we can mix together on a whim.
Cupcakes are a great option instead of cake for parties. They are small, easy to transport and need no utensils for eating. We love birthday cake blondies, birthday cake cookies and birthday cookie cake when we are looking for something other than cake. And if you are a cheesecake person, birthday cheesecake is always a great choice too!
Jump to:
🎂 what does birthday cake taste like?
This is one of those flavors that can be very subjective when you start asking around. I describe it as buttery, vanilla-y and sprinkle-y.
This recipe uses imitation vanilla and almond extracts. While I usually encourage pure vanilla extract when baking, imitation vanilla really helps to bring the birthday cake flavor many of us associate with box mixes.
🧁 ingredient notes
Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. My kitchen is on the cooler side, so I usually go 2-3 hours before baking.
I've been making this easy cupcake recipe for years and have cheated and not brought my ingredients to room temperature. This will work, but for the BEST texture I highly recommend bringing the cold ingredients to room temperature.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
To quickly bring the sour cream and milk to room temperature you can do quick (10-15 second) bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.
🛒 ingredients needed
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Vanilla ~ much like my birthday cake protein bars, I like an imitation vanilla in this recipe. It helps create more of that “funfetti” box cake flavor you might remember from childhood. Imitation vanilla is also more friendly on the budget! The original recipe for these birthday cupcakes called for pure vanilla extract and it can be used as a substitute.
Almond extract ~ just a touch to bring more of that birthday cake flavor. The original recipe also used butter extract, but in retesting I found the additional extract isn’t needed.
Sprinkles ~ Jimmies sprinkles (long and thin) or confetti quins (round and flat) are best for baking inside birthday cake cupcakes. They tend to hold their shape and color the best once the cupcakes are baked.
I would stay away from nonpareils (tiny hard balls). They can bleed their color into the batter, making the cupcakes an ugly color.
Please also note that sprinkles can go bad! They should be stored in an airtight container in a cool and dry place. Sprinkles last between 18 months and 3 years after opening. Give the sprinkles the smell test and if they have an off or odd smell, throw them out and use a fresh container.
Sour cream ~ use full-fat sour cream at room temperature for the best results. If some water separates from the sour cream, just stir it back into the sour cream before adding it to the recipe. Sour cream helps to bring extra moisture, creating a soft and tender birthday cupcake.
🥣 how to make easy one bowl cupcakes
Melt the butter and set aside to cool slightly. Then reheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
In a large bowl, whisk the granulated sugar, brown sugar, kosher salt, eggs, imitation vanilla, almond extract and sour cream until well combined.
Then whisk in the milk and once combined whisk in the melted and cooled butter.
Add the baking powder and baking soda and whisk to combine. Then add the all-purpose flour and mix with a spatula until just a few streaks of flour remain. Now gently fold in the sprinkles.
Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full.
Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
Allow to cool completely before frosting.
🩷 how to make the buttercream frosting
Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter and a pinch of salt on medium-high until smooth and creamy.
Scrape down the sides of the bowl and add one cup of confectioners' sugar. Mix on low until incorporated. Then add the remaining cup of confectioners' sugar, imitation vanilla, almond extract and cream. Mix on low until fully incorporated. Add food coloring at this point, if desired.
Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed.
🎥 video tutorial for perfect buttercream swirls
First, make sure your cupcakes are completely cool before decorating!
An American buttercream is the perfect frosting for birthday cupcakes. I used a Wilton 1M to pipe the frosting, but a Wilton 2D would also give you a similar look. You can also just hand frost them using a butter knife or an off set spatula. Top with additional sprinkles and enjoy!
🫙Storage tips
The freezer is your best friend when wanting to bake easy birthday cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.
I often will bake cupcakes the day before I need them. Then I freeze them overnight to lock the moistness in and decorate them the day I am serving.
Birthday cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.
The cupcakes can be frozen in an airtight container for 2-3 months. Allow them to defrost at room temperature before serving. I freeze mine with buttercream all the time!
Remember to snap a picture and tag me on Instagram if you make these Easy One Bowl Birthday Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖recipe
Easy One Bowl Birthday Cupcakes
Loved by kids and adults, birthday cupcakes are bursting with sprinkles. This easy recipe makes 12 moist and tender cupcakes. Made with simple ingredients and no mixer required. (although I do recommend a mixer for the pink buttercream). Cheerful and fun; perfect for any celebration and way better than any box mix!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
cupcakes
- ½ cup unsalted butter, melted and slightly cooled (113g)
- ¾ cup granulated sugar (150g)
- ¼ cup brown sugar, packed (50g)
- ¼ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 ½ teaspoons imitation vanilla extract
- ½ teaspoon pure almond extract
- ¼ cup sour cream, room temperature (60g)
- ½ cup milk, room temperature (120mL)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups all-purpose flour (188g)
- ½ cup jimmies sprinkles (80-90*g)
easy american buttercream
- ½ cup unsalted butter (113g)
- pinch of salt
- 2 cups confectioners' sugar (240g)
- ½ teaspoon imitation vanilla extract
- ½ teaspoon pure almond extract
- 2 tablespoons whipping cream or half and half (30mL)
Instructions
Notes
* sprinkles can vary a little in weight, depending on the brand, but ½ cup is typically 80-90g
Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.
The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 406Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 79mgSodium: 108mgCarbohydrates: 53gFiber: 0gSugar: 39gProtein: 3g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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