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Creamy Birthday Cake Cupcakes: Best Easy Sprinkle Frosting

creamy birthday cake cupcakes with sprinkle frosting - featured image
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These creamy birthday cake cupcakes feature a moist, tender vanilla cake base topped with a silky, tangy sprinkle-infused buttercream frosting. Perfect for celebrations or a comforting treat.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened (for cupcakes)
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • 3 cups (375g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk, room temperature
  • 1 cup (2 sticks or 226g) unsalted butter, softened (for frosting)
  • 4 to 5 cups (480-600g) confectioners’ sugar, sifted
  • 3–4 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup jimmies sprinkles

Instructions

  1. Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
  2. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Scrape down the sides of the bowl.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the butter mixture on low speed, then add all of the milk, mixing until just combined. Finally, add the remaining dry ingredients and mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, beat the softened butter for frosting until creamy. Add confectioners’ sugar one cup at a time on low speed, then add vanilla, salt, and heavy cream. Beat on high for 3 minutes until fluffy.
  10. Fold half of the sprinkles into the frosting.
  11. Pipe or spread frosting onto the cooled cupcakes and top with remaining sprinkles.

Notes

Ensure all ingredients are at room temperature to prevent curdling. Do not overmix the batter once flour is added to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free butter and almond milk.

Nutrition

Keywords: cupcakes, birthday cake, sprinkle frosting, vanilla cupcakes, easy baking, dessert, celebration, creamy frosting

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