Birthday Cupcakes with Sprinkles.
Cause yesterday was my birthday! 29 years old! Happy Birthday to me!
And I made myself some Birthday Cupcakes. Well, I also made myself a Birthday Sprinkles Cake! But here, let’s talk about these Birthday Cupcakes with Sprinkles!!
I chose sprinkles because initially I was planning on using homemade sprinkles. However, my plans failed. I made the sprinkles and everything, but I just did not like the colors. And I was running against time, because I had decided to make cupcakes AND a cake.
So, yeah. I still decided to keep the sprinkles theme. And of course I still plan on making homemade sprinkles. But I am using nonpareils sprinkles this time for the decoration. I used Wilton brand.
What kind of sprinkles to use in cake batter?
For the Birthday Cupcakes batter, I used Wilton jimmies!
Jimmies won’t melt and disintegrate into the batter. Check out the inside of these babies!
My Birthday Cupcakes are frosted with Italian Meringue Buttercream. You can read lots of tips about Italian Meringue Buttercream here on this post about my Lemon Coconut Layer Cake.
After frosting the cupcakes with the Italian Meringue Buttercream, I topped them with Sprinkles White Chocolate Truffles. The Sprinkles White Chocolate Truffles aren’t very hard to make, and are absolutely delicious!
I just felt like I deserved some festive cupcakes such as these Birthday Cupcakes!
I loved them so much!
This recipe makes 24 cupcakes. I didn’t want to half the Italian Meringue Buttercream recipe. And the recipe makes enough to be able to frost 24 cupcakes or one small layer cake.
If you want to make only 12 cupcakes, go ahead and half the recipe for the batter. I don’t recommend halving the recipe for the Italian Meringue Buttercream though. So, what you could do, is ether go with a different frosting, or freeze the remaining Italian Meringue Buttercream.
It will freeze well for about 2 months. Whenever you want to use it again, remove it from the freezer, let it come to room temperature, whip it for a couple minutes to restore the creaminess and fluffy texture, and you’ll be all set to use it again. It will taste like freshly made frosting.
But seriously, I think you can find 24 people who would love to eat cupcakes like this one, don’t you think?
And specially if it’s for a birthday party, usually you want to make lots of cupcakes, because your guests might want to enjoy a couple of them, if they taste this good!
Anyway, whatever you do, I hope you enjoy my recipe for my Birthday Cupcakes!! And don’t forget to check out my Sprinkles White Chocolate Truffles recipe.
I hope you have a fantastic day, whenever, and wherever you’re reading this! Thank you for being here and allowing me to share my passion for baking and cooking!!
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Birthday Cupcakes with Sprinkles
Birthday Cupcakes with Sprinkles. The cupcakes have sprinkles in the batter. Frosted with Italian Meringue Buttercream. Topped with a Sprinkles Cookie White Chocolate Truffle. And of course, more sprinkles!
- 320 grams all-purpose flour 2 1/2 cups, 11.26 oz
- 2 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 4 large eggs
- 200 grams canola oil 1 cup, 7 oz
- 300 grams sugar 1 1/2 cups sugar, 10.5 oz
- 3 teaspoons vanilla extract
- 240 grams buttermilk 1 cup, 8.6 oz
- 100 grams rainbow sprinkles jimmies (2/3 cup, 3.5 oz)
Italian Meringue Buttercream
- 200 grams egg whites at room temperature 5 egg whites, 7 oz
- 1/4 teaspoon fine sea salt
- 453 grams unsalted butter 2 cups, 16 oz
- 200 grams granulated sugar sugar 1 cup, 7 oz. divided
- 56 grams water 1/4 cup, 2 oz
- 3 teaspoons vanilla extract
- Pre-heat oven to 350F.
- Sift flour, baking powder, baking soda and salt together. Set aside.
- Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
- Add sugar and whisk for about 1 minute. You can use a mixer to do this, or simply a whisk. I usually go with just a whisk.
- Add vanilla extract.
- Add half of the flour, whisk briefly until just combined.
- Now, add half of the buttermilk, and whisk until incorporated.
- Add the other half of the dry ingredients and whisk gently.
- Finally, add rest of the buttermilk. Make sure to just whisk the mixture until combined.
- Don’t overmix it!
- Add sprinkles to the batter and gently fold just until combined.
- Pour batter evenly into a cupcake pan lined with cupcake liners, or buttered and floured.
- Bake for 10-12 minutes, checking in between to rotate pans.
- Remove from the oven once cupcakes are lightly golden brown and puffed, and spring back when you touch them.
Italian meringue buttercream
- Place egg whites in the bowl of a stand mixer.
- Mix water and 3/4 cup sugar in a small saucepan. Bring it to a boil over medium heat, stirring until sugar melts.
- Once sugar melts and syrup starts to boil, stop stirring and insert a candy thermometer in the pan.
- When that happens, start whipping egg whites on medium speed. When whites reach soft peaks, add 1/4 cup sugar and salt to it. Keep whipping on medium-high until it reaches stiff peaks, about 3 minutes. Meanwhile, keep an eye on your syrup that is still cooking.
- Allow syrup to cook until it reaches softball stage (235-240F)
- Once syrup reaches softball stage, remove from heat and slowly pour into stiff egg whites, with mixer running on medium-low.
- Once all syrup has been poured into whites, turn speed up to high and keep whipping for several minutes until bowl isn’t so hot to the touch anymore.
- This may take as long as 10-15 minutes sometimes.
- Slowly start to add butter pieces with mixer running.
- Add vanilla extract.
- The meringue will slowly cream up and firm up.
- A little trick is to place soft butter in the fridge right before you start making the meringue, this way butter will be a bit colder but not too cold, which will help tremendously to achieve the perfect meringue consistency.
- Another little trick, if your buttercream is soupy and doesn’t seem to be firming up, place the bowl in the freezer for about 5-8 minutes. Remove from freezer and start whipping again. This will probably happen when you don't wait for the meringue to cool down enough before starting to add the butter
- STORAGE: You can store the Italian Meringue Buttercream for up to 1 day at room temperature. It will keep great in the fridge for up to 5 days. Or, you may store any leftovers in the freezer for up to 2 months. If you kept your buttercream in the freezer, or fridge, let it come to room temperature and whip it with a mixer to restore the fluffiness before using it again.
- Frost Sprinkles Cupcakes with Italian Meringue Buttercream. Top with a Sprinkles Truffle.
- Recipe for the Sprinkles Truffles can be found here.