birthday cupcakes

Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. This recipe is very easy and better than any store bought cake mix. 

The Best Chocolate Cupcakes Recipe

(125 grams) All-purpose flour

(40 grams) Cocoa powder

Salt

Baking soda

(200 grams) Sugar

(120 milliliters) Buttermilk

(80 milliliters) Vegetable oil

(120 milliliters) Coffee

Vanilla extract

(115 grams) Butter, softened

(220 grams) Powdered sugar

vanilla extract

heavy cream

https://www.youtube.com/watch?v=demCt-E4-NM

How to make brightly colored surprise-inside cupcakes! These are soft vanilla cupcakes filled with sprinkles and topped off with vanilla buttercream frosting!

Piñata Cupcakes

unsalted butter softened to room temperature ((56 grams))

¼ cup canola oil* ((60 milliliters))

sugar ((150 grams))

eggs (room temperature preferred)

all-purpose flour ((188 grams))

baking powder

salt

buttermilk

Vanilla Frosting

Food coloring (optional,

Preheat oven to 350F (175C) and prepare cupcake tin by lining a 12 count muffin tin with cupcake liners

In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition.  The batter should be smooth and completely combined, but avoid over-mixing.

Evenly divide batter into your prepared muffin tin (I use an ice cream scoop to neatly portion the batter), filling each liner ⅔-¾ of the way full (do NOT overfill) and bake on 350F (175C) for 17 minutes.

When the cupcakes are finished baking, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).

Allow cupcakes to cool completely before continuing.&nbsp;&nbsp;

Once cupcakes have cooled completely, use a knife to cut a hole about 1" in diameter and 1" deep into the center of each cupcake.&nbsp; I carve a hole using the knife and gently lift out the center.&nbsp; Cut the bottom off of each insert and set aside the top, which will serve as the plug for your cupcakes.

Fill each carved hole with sprinkles (about 1 Tbsp), filling just below the brim of the cupcake.&nbsp; Top with your cupcake plug and gently press down.&nbsp; Top with vanilla frosting.

To get the colorful swirls shown in the pictures, you will need a large piping bat fitted with a large star tip (I used an Ateco 848) and a small, clean, never used paintbrush.&nbsp; Dab a small drop of food coloring on the paintbrush and then use it to draw 2-3 stripes up the side of your frosting bag.&nbsp; Clean and dry the paintbrush well, and then repeat with two other colors.&nbsp; Fill the bag with frosting, and pipe over cooled, filled cupcakes.&nbsp;

These cupcakes keep well when stored in an airtight container at room temperature for 2-3 days or 1 week in the refrigerator.

Delicious, moist Funfetti Cupcakes that taste so much better than a boxed cake mix!

Homemade Funfetti Cupcakes

all-purpose flour

sugar

Kosher salt

unsalted butter (, room temperature)

eggs

milk

Rainbow sprinkles

Tablespoon vanilla extract

Rainbow sprinkles (, for decorating)

Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.

In a large mixing bowl combine flour, sugar, baking powder and salt. Slice the butter into pieces and add to the flour mixture. Mix on low until the mixture resembles coarse crumbs.

With the mixer on, add the eggs one at a time, scraping down the bowl after each addition. Add the milk and vanilla and mix until batter is smooth. Fold in the sprinkles with a rubber spatula.

Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.

In a mixing bowl cream the butter for several minutes until light and fluffy, scraping the bowl down as needed. Gradually add the powdered sugar, milk and vanilla and mix until light and fluffy, about 2 minutes.

Frost the cupcakes (I used a Wilton 1M tip) and add sprinkles as desired.

For the Frosting:

https://content.jwplatform.com/videos/Uu0EjtMv.mp4

Light, moist homemade Funfetti cupcakes topped with a perfect buttercream frosting are perfect birthday cupcakes!

Funfetti Cupcakes

Chocolate Chip Chocolate Clouds are an elegant and simple-to-make dessert option. Perfect for entertaining.

Chocolate Chip Chocolate Clouds

NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

container (8 ounces) non-dairy whipped toppingthaweddivided

Preheat oven to 350° F.Place 12 2 1/2-inch foil bake cups on baking sheet with sides.Place 1 piece of cookie dough in each cup.

Bake for 12 to 14 minutes or until just baked and light golden brown.Remove cups to wire rack to cool completely.

Place 1 1/2 cups morsels and milk in largemicrowave-safe bowl.Microwave on HIGH (100%) power for 1 minute; STIR.Morsels may retain some of their original shape.If necessarymicrowave at additional 10- to 15-second intervalsstirring just until melted.Cool to room temperatureabout 20 minutes.

Reserve 1/2 cup whipped topping; refrigerate.Combine remaining whipped topping and vanilla extract in medium bowl.Gently fold half of the whipped topping mixture into chocolate mixture.Add remaining whipped topping mixture; mix lightly.Spoon over cookie bases in muffin cups.Refrigerate for 1 hour.

For garnish and to serve: Line baking sheet with wax paper. Place remaining morsels in heavy-duty plastic bag.Microwave on HIGH (100%) power for 30 seconds; knead.Microwave at additional 10- to 15-second intervalskneading until smooth.Cut tiny corner from bag.Drizzle 12 squiggly designs about 2- to 3-inches square onto prepared baking sheet.Refrigerate until chocolate is firm5 to 10 minutes. Top each mousse cup with a small dollop of reserved whipped topping.With tip of knifegently remove drizzles from wax paper and insertstanding up into dollops.Serve immediately.

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.

Best Birthday Cupcakes

c. salted butter

c. sugar

sour cream

c. milk

almond extract

c. cake flour

baking soda

buttercream frosting

c. rainbow sprinkles

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!

Loved these changed the almond extract to strawberry flavoring and used Wilton icing color to color the cupcakes pink.

These are truly the best cupcakes we have ever made. Wow! So good! Thanks!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1559246897/ISWlASZf.mp4

Best Birthday Cupcakes are the perfect dessert recipe for your special celebration! A light and moist homemade vanilla cake is topped with the perfect whipped buttercream and colorful sprinkles for a sweet treat everyone will love.

Adapted from Food &amp; Wine Magazine and Bunny's Warm Oven

Chocolate Cupcakes with Chocolate Frosting

whole-wheat pastry flour

white flour

water

chocolate

unsalted butter

eggs (lightly beaten)

butter (I used Grassland)

cocoa

Preheat oven to 350 degrees F. Line a muffin pan with liners.&nbsp;

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.

In a small saucepan, bring the water and the sugar to a boil. Stir until the sugar dissolves, and transfer to a large bowl. Add the chocolate and butter pieces, along with the vanilla, and let it sit until everything melts and cools slightly.

Beat the eggs into the chocolate mixture at medium speed until well combined. Slowly beat in the dry ingredients until smooth.&nbsp;

Fill up the cupcake liners 2/3 of the way with batter. Bake until no longer jiggly in the center and a toothpick comes out clean, about 17 to 20 minutes.

For the Chocolate Cupcakes

Melt the butter in a small saucepan over low heat. Whisk in the cocoa until smooth and then scrape into a medium bowl.

Beat in the milk, vanilla,&nbsp;and powdered sugar until you've reached the desired consistency. Once cupcakes have cooled, use a spatula to spread on top, garnish with any other desired toppings, and serve.

For the Chocolate Frosting

These are so amazing. I can't get over how delicious they are! Thank you!

I’ve made this recipe twice now and both times it tastes like baking soda. I was careful measuring it the second time with the same results. Are the measurements for baking powder and baking soda in the recipe correct?

Although a bit late, hug your princess for me :-)

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The most viewed birthday cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed birthday cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine