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Birthday Cake Cupcakes

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Birthday Cake Cupcakes! I’m not one to celebrate my birthday. In fact, when I turned 30 I locked myself up in my room and didn’t speak to anyone all day. I’ve come to terms since lol. These gorgeous vanilla and chocolate funfetti cupcakes are the perfect way for you to drown your feelings when you turn 30 too! lol

Birthday Cake Cupcakes

Birthday Cake Cupcakes

Birthday Cake Cupcakes

Funfetti vanilla cupcakes with fluffy buttercream frosting and a chocolate sauce centre

Serves 20

5 from 1 vote
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Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 292kcal



  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml whole milk, full-cream
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 1 cup / 250 ml chocolate sauce, more to drizzle on top
  • 2 cups / 2 cups coloured sprinkles


  • 1 batch / 1 batch of fluffy vanilla buttercream frosting



  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Add 1 cup coloured sprinkles and gently fold in about 4 times. Any more than that and the colors will run through the batter causing it to turn grey.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • Fit the end of your piping bag with a Wilton 1M piping tip and frost in a swirl motion as demonstrated. Finish off with a drizzle of chocolate sauce and a sprinkle of coloured sprinkles.


Store in an airtight container for up to 3 days (refrigerated or unrefrigerated).


Serving: 20g
Calories : 292kcal
Carbonhydrates: 41g
Protein: 4g
Fat: 13g
Saturated Fat: 9g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 14mg
Sodium: 184mg
Potassium : 83mg
Fiber: 1g
Sugar : 20g
Vitamin A: 171IU
Vitamin C: 0.1mg
Calcium: 74mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
5 from 1 vote (1 rating without comment)

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