Cupcakes de cumpleaños are classic funfetti-style vanilla cupcakes-soft, fluffy, and filled with colorful sprinkles.
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Topped with rich buttercream or cream cheese frosting, they're the perfect treat for birthdays, parties, or celebrations.🧁
In this Cupcakes de Cumpleaños recipe, I use cake flour for a softer, lighter texture. Its low protein keeps the cupcakes tender and prevents them from turning dense.
A blend of pure vanilla extract and clear vanilla gives the cupcakes a nostalgic, bakery-style flavor. I finish them with a light and silky vanilla buttercream frosting for the perfect sweet touch.
Ingredients You'll Need
- Cake flour: I use cake flour for a softer, lighter texture. Its low protein keeps the cupcakes tender and prevents them from turning dense.
- Granulated sugar: Adds sweetness and helps create a fine, even texture.
- Baking powder: Gives the cupcakes a light, fluffy rise.
- Kosher salt: Balances the sweetness and enhances flavor.
- Buttermilk: Adds moisture and tang, helping to keep the crumb soft.Click here for my homemade buttermilk substitute.
- Avocado oil: It adds moisture and is a healthier form of fat.You can substitute it with grape seed oil or any neutral-flavored oil.
- Melted butter: Adds rich flavor and works with the oil for perfect texture.
- Egg + egg yolk: The whole egg provides structure, while the yolk adds richness.
- Pure vanilla + clear vanilla: This duo gives the cupcakes a nostalgic bakery-style flavor.
- Rainbow sprinkles: For that classic funfetti look and playful crunch.
See the recipe card for quantities.
How to Make Cupcakes de Cumpleaños
Note: Full instructions are provided in the recipe card below.
- Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
- In a medium bowl, whisk buttermilk, oil, melted butter, egg, egg yolk, and both vanillas until smooth.
- Add wet ingredients to dry and whisk vigorously for 30 seconds. Fold in sprinkles (if using). The batter will be thin.
- Fill each cupcake liner about ¾ full. Bake for 18-22 minutes or until a toothpick comes out with moist crumbs. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter on low until smooth. Add vanilla and salt, then beat on medium-high for 3-4 minutes until light and creamy.
- Add confectioners' sugar and powdered milk and mix on low until well combined. Beat on medium for 1 minute, then scrape the sides of the bowl.
- Add 2 teaspoons of heavy cream and mix on low. Beat on medium-high for 5-6 minutes until pale and fluffy. If the mixture is too stiff, add cream ½ teaspoon at a time.
- Frost cupcakes and decorate with sprinkles; store covered in the fridge for up to 2 days.
Hint: For the fluffiest cupcakes, make sure all your ingredients-especially eggs, buttermilk, and butter-are at room temperature before mixing.
Storage, Make Ahead, & Freezing
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Make Ahead: You can bake the cupcakes a day in advance. Once cooled, store them unfrosted in an airtight container at room temperature. The frosting can also be made ahead and refrigerated for up to 3 days; bring it to room temperature and re-whip before using.
Freezing: Freeze unfrosted cupcakes for up to 2 months. Wrap each cupcake tightly in plastic wrap, then place it in a freezer bag or container. Thaw at room temperature before frosting.
Camila's Tips & Variations
- Room Temperature Ingredients: For the fluffiest texture, make sure your eggs, buttermilk, and butter are at room temperature before mixing.
- Don't Skip the Double Vanilla: The combo of pure vanilla and clear vanilla gives the cupcakes that nostalgic bakery flavor. If you don't have clear vanilla extract, use 1 tablespoon of pure vanilla extract instead.
- Use Tall Liners for Taller Cupcakes: Professional-style liners (1½ inches tall) help your cupcakes rise higher, resulting in a more domed top. You can find them here on Amazon or at any specialty baking store.
- Even Baking: Rotate the pan halfway through baking to ensure even color and rise.
- Frosting: You can spread the frosting with an offset spatula or use a piping tip, such as Ateco 826 or Wilton 1M, for a decorative finish.
- Flavor Swap - Cocoa Buttercream Version: For chocolate funfetti cupcakes, add 3 tablespoons of sifted cocoa powder along with the confectioner's sugar.
- Frosting Tip: If your piped frosting doesn't fully cover the top, gently tap the cupcake on the counter to help it settle and smooth out.
- Add citrus zest (optional): Add 2 teaspoons of grated orange, lime, or lemon zest to brighten the vanilla and add a subtle citrus note.
Frequently Asked Questions
How do I make Funfetti cupcakes taste better?
Use a mix of cake flour and all-purpose flour for the perfect texture-soft yet sturdy. For flavor, combine pure vanilla extract and clear vanilla for that classic bakery-style taste.
What's the secret to super moist cupcakes?
Use a combination of unsalted butter for flavor and oil for moisture. Butter adds richness, while oil keeps the crumb soft and tender, even after a day or two.
How do I know when the cupcakes are done?
Insert a toothpick into the center-if it comes out with a few moist crumbs (not wet batter), they're ready. The tops should also spring back when gently pressed.
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For a homemade substitute, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift well before using.
What can I use instead of buttermilk?
You can use 1 cup of whole milk mixed with 4 teaspoons of lemon juice or white vinegar. Let it sit for 5-10 minutes until slightly curdled before using.
🧁 Curious About Reverse Creaming?
Reverse creaming creates cupcakes with a tighter crumb and flatter tops. It begins by mixing the butter with the dry ingredients first, which coats the flour and limits gluten development, resulting in a soft and tender texture. Learn more from America's Test Kitchen.
Recipe
Cupcakes de Cumpleaños
Equipment
Ingredients
For the Vanilla Cupcakes :
- 150 g cake flour
- 162 g granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 125 ml ( ½ cup) well-shaken buttermilk , at room temperature
- 75 ml (⅓ cup) avocado oil
- 42 g (3 tablespoons) unsalted butter , melted
- 1 large egg , at room temperature
- 1 large egg yolk , at room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 2 tablespoons confetti or rainbow sprinkles (optional)
For the Buttercream Frosting
- 226 g unsalted butter , softened but still cool to the touch
- ½ teaspoon pure vanilla extract
- ½ teaspoon clear vanilla or pure vanilla
- ⅛ teaspoon kosher salt
- 300 g confectioners' sugar , sifted if lumpy
- 7.5 g ( 1 tablespoon) Nido Dry Whole Milk , optional but highly recommended - it helps thicken and stabilize, and makes smoother and creamier.
- 1 tablespoon heavy cream , milk, or buttermilk
Instructions
- Preheat the oven to 350°F with a rack in the center position. Line a standard 12-cup muffin pan with paper liners.
- Whisk the cake flour, sugar, baking powder, and salt in a large bowl until well combined.
- In a medium bowl, whisk together the buttermilk, oil, melted butter, egg, egg yolk, and both types of vanilla until smooth.
- Add the buttermilk mixture to the dry ingredients and whisk vigorously for 30 seconds. Gently fold in the sprinkles (if using). The batter will be thin.
- Divide the batter evenly among the 12 lined cups, filling each about three-quarters full. Bake on the center rack for 18 to 22 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, mix the butter on low speed until smooth. Beat in both types of vanilla and salt, then increase the speed to medium-high and beat for 3 to 4 minutes, scraping down the bowl as needed. The butter should become light in color and have a smooth texture.
- Add the confectioners' sugar and powdered milk and mix on low until well combined. Increase the speed to medium and beat for 1 minute. Scrape down the bowl and paddle.
- Add 2 teaspoons of heavy cream and mix on low to combine. Then increase the speed to medium-high and beat for 5 to 6 minutes, scraping down the bowl after 3 or 4 minutes.
- The frosting is ready when pale and almost white. If the frosting is too stiff to spread, beat in the remaining heavy cream ½ teaspoon at a time. Frost the cupcakes and decorate with additional sprinkles, if desired-store covered at cool room temperature or in the refrigerator for up to 2 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
