Birthday Cake Cupcakes Small Batch (Print Version)
# Ingredients:
→ For the birthday cake cupcakes
01 -
1/4 cup neutral oil (like canola or grapeseed)
02 -
1/4 cup granulated sugar
03 -
1/4 teaspoon almond extract
04 -
1/2 teaspoon vanilla extract
05 -
1 large egg white
06 -
2 tablespoons sour cream
07 -
6 tablespoons all-purpose flour
08 -
1/2 teaspoon baking powder
09 -
Pinch of salt
10 -
2 tablespoons sprinkles
→ For the frosting
11 -
4 tablespoons unsalted butter, softened
12 -
1 cup powdered sugar
13 -
1-2 tablespoons heavy cream
14 -
1/2 teaspoon vanilla extract
15 -
1 tablespoon sprinkles, plus extra for decorating
# Instructions:
01 -
Preheat the oven to 350°F (175°C), and line four cups in a muffin pan with paper liners.
02 -
In a medium bowl, whisk together the oil, sugar, almond extract, and vanilla extract until very well combined.
03 -
Add the egg white and sour cream, and whisk until combined.
04 -
Sprinkle the flour, baking powder, salt, and sprinkles evenly over the batter, then stir until just combined.
05 -
Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. Tops will spring back when done, and a toothpick inserted will come out clean.
06 -
Let the cupcakes cool completely on a wire rack.
07 -
Beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of heavy cream, and vanilla extract. Beat until very light and fluffy, 1-2 minutes. Add more cream if necessary. Stir in the sprinkles.
08 -
Scrape the frosting into a piping bag fitted with a large open star tip (e.g., Wilton 8B). Pipe swirls of frosting onto the cupcakes and decorate with extra sprinkles.
# Notes:
01 -
Cool cupcakes completely before decorating to prevent frosting from melting.