Big Time Birthday Cupcakes


Big Time Birthday Cupcakes

Celebrate good times with cupcakes! There’s a party going on right here, and we are bringing the fun and the dessert. These birthday cupcakes are the classic combination of yellow cake with a creamy chocolate buttercream frosting. Adding a ton of rainbow sprinkles and 16 candles will put these treats over the top. So, what’s your pleasure? Totally these cupcakes!

Song: Kool & The Gang— Celebration (1980)

Yields12 cupcakes


  • Yellow Cupcakes
  • 1 1/4 cup (156 g) all-purpose flour
  • 1 1/2 teaspoon (7 g) baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (57 g / 1/2 stick) unsalted butter, at room temperature
  • 1/4 cup (60 ml) vegetable oil
  • 1 large egg, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 tablespoon (15 ml) sour cream, at room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 1/2 cup (120 ml) milk, at room temperature

  • Chocolate Buttercream Frosting
  • 1 cup (168 g) dark chocolate chips
  • 1 cup (227 g / 2 sticks) unsalted butter, at room temperature
  • 2 cups (240 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons (30 ml) heavy cream

  • Additional Ingredients
  • 2 tablespoons (30 g) rainbow sprinkles


Yellow Cupcakes

  1. Preheat the oven to 350°F (177°C). Prepare a cupcake pan with 12 cupcake liners.

  2. In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.

  3. In a large bowl, cream together the granulated sugar, butter and vegetable oil with an electric mixer until light, pale and smooth. Add the egg, egg yolks, sour cream and vanilla. Mix on medium speed until smooth. Add half of the flour mixture and mix on low speed until mostly combined. Slowly pour in the milk while mixing on low speed and then add the remaining half of the flour mixture and mix until the batter is smooth.

  4. Portion the cupcake batter into the cupcake liners about three-quarters full. Bake the cupcakes for 20 minutes, or until they spring back when gently touched. Remove them from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.

Chocolate Buttercream Frosting

  1. In a microwave-safe bowl, microwave the dark chocolate chips for 30 seconds, then stir. Heat the chocolate for another 15 seconds and stir. Repeat this process until the chocolate is melted and smooth. Set aside to cool for 5 to 10 minutes.

  2. In the bowl of a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed for 5 minutes, or until pale and creamy. Add the cooled melted chocolate and mix to combine. Add the powdered sugar, vanilla and salt. Mix on low speed until smooth. Drizzle in the heavy cream. Scrape the bowl to ensure the ingredients are well combined. Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes, or until smooth and creamy.

Assembling the Cupcakes

Fill a piping bag fitted with a Wilton 2D piping tip with the chocolate buttercream frosting. Pipe a “ruffle swirl” of the buttercream on the cupcakes and sprinkle with rainbow sprinkles, because it is time to blow out the candles and celebrate.

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