Print

Quick & Easy Classic Birthday Cupcakes with Sprinkles

birthday cupcakes with sprinkles - featured image
Print Recipe

These quick classic birthday cake cupcakes with sprinkles are the perfect solution for the busy parent, the last-minute party planner, or anyone who wants a homemade taste without the homemade effort. They are rich, dense, and buttery, exactly like a classic bakery birthday cake.

Ingredients

Scale
  • 1 box (15.25 oz) yellow or white cake mix
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup rainbow sprinkles (jimmies, not nonpareils)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 2–3 tablespoons heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Extra sprinkles for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a large bowl, whisk the cake mix to break up any clumps.
  3. In a separate bowl, whisk together the melted butter, room-temperature milk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the bowl with the dry cake mix. Stir until just combined. Do not overmix.
  5. Gently fold in the rainbow sprinkles with a spatula. Fold only 3-4 times.
  6. Use a cookie scoop or measuring cup to fill each liner about 2/3 full (about 3 tablespoons of batter per cupcake). Tap the pan on the counter once to settle the batter.
  7. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  9. While the cupcakes cool, make the buttercream: In a large bowl, beat the softened butter with a hand mixer until pale and fluffy, about 2 minutes. Add the powdered sugar, 1 cup at a time, beating on low speed. Add the vanilla, salt, and 2 tablespoons of cream. Beat on high for 2-3 minutes until light and airy. If too thick, add the last tablespoon of cream.
  10. Once the cupcakes are completely cool, frost them using a piping bag or a knife. Top generously with more sprinkles immediately after frosting.

Notes

Room temperature ingredients matter. Don’t overmix the sprinkles to avoid color bleeding. Use the toothpick test to check doneness. Level cupcakes if desired for a flat frosting surface.

Nutrition

Keywords: birthday cupcakes, classic cupcakes, easy cupcakes, sprinkles cupcakes, funfetti cupcakes, quick cupcakes, box mix hack

Find it online: https://breezybake.com/quick-and-easy-classic-birthday-cupcakes-with-sprinkles/