Beginner-Friendly Birthday Cupcakes

Servings: 12 cupcakes

Prep Time: 10

Cook Time: 22

Total Time: 32

Use this recipe for Birthday Cupcakes made with simple pantry ingredients instead of the yellow boxed mix.

5 from 292 votes

Print Pin

Ingredients

Yellow cupcakes:

1 ½ cups all-purpose flour, sifted
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter, at room temperature
½ cup Greek yogurt
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract

Buttercream frosting:

3 cups powdered sugar
8 tablespoons butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon heavy cream, or half & half
Sprinkles

Instructions

Prep:

Remove the butter and eggs from the refrigerator and let them sit at room temperature for 30 minutes to one hour. Do not microwave the butter.
Adjust the oven rack to the middle position. Preheat the oven to 350F (180C). Line a standard cupcake pan with cupcake liners.

Make the batter:

In a medium bowl, sift the flour. If you don't have a sifter, make sure to measure the flour without packing it into the measuring cup. Then add the sugar, baking powder, and salt, and set aside.
In the bowl of your stand mixer or a large mixing bowl, add the butter, Greek yogurt, eggs, and vanilla. Beat slowly at first then increase to medium speed until smooth, for 30 seconds to 1 minute. Scrape down the sides of the bowl.
Add half of the flour mixture into the large bowl and mix on medium speed for 15 seconds to incorporate. Add the other half and once it's just combined, use the spatula to scrape any batter from the sides and combine. The batter is thick but trust it.
Scoop the batter evenly among cups (about ⅔ full) of the prepared pan.

Bake:

Bake for approximately 22 minutes, until the cupcake tops are pale gold, and when a toothpick inserted in the middle comes out clean. Remove the pan from the oven and let them cool down for five minutes before removing them from the pan onto a wire rack to cool down completely. Let the cupcakes cool down completely before frosting.

Make the frosting:

In a large bowl or the bowl of your stand mixer, cream the sugar and butter for 3 minutes. Start on low speed to combine and then increase the speed to medium-high. Add the vanilla and 1 tablespoon of the cream and continue to beat on medium speed for 1 more minute.
Transfer the frosting into a piping bag or a gallon-sized zip bag. Trim the end when ready to frost. Sprinkle the cupcakes with your favorite colorful sprinkles.

Notes

Kitchen Note
The batter will be thick, so I found that the easiest way to scoop into liners is by using an ice cream scoop.
Make these gluten-free by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. They come out wonderfully!

To Make Ahead:
Bake the cupcakes according to the recipe instructions and allow to cool. Place in an airtight bag or container. Keep in the fridge until ready to frost and serve.

Nutrition