Vanilla Birthday Cupcakes

Vanilla Birthday Cupcakes

I think I’m losing my mind. It’s close to the end of the school year, and I have about a million things to celebrate. Seriously gang, my stepsister is marrying one rad dude, which means I get to attend the rehearsal dinner tomorrow and celebrate newlyweds on Friday night. But wait, there’s more. On Saturday, my cousin’s sweet babygirl will be one! Where has this year gone? Little Amaya is celebrating her birthday with a bounce house (don’t worry, I already asked if I could jump around!), a wallaby, and sweets provided by yours truly.






I made a lot of goodies last year for Liza’s baby shower and the pretzels were a huge hit. The kids really liked the sprinkles and the colorful patterns. Know what else went over really well? Cupcakes. Who doesn’t love a good cupcake?


Amaya is Liza’s first child and the only baby on our side of the family right now. She has such an awesome personality. Amaya is now walking, talking in babbles, clapping, and waving. My aunt, who is now retired, takes Amaya to swim classes, music class, and the soccer practices that she coaches. This baby might be the next Mia Hamm; she can already kick a ball while walking around. It’s pretty hilarious to watch.




When Liza asked me if I could bring some cupcakes to the party this weekend, I absolutely agreed; however, I forgot that the wedding was also the first weekend in June. Talk about panic mode! I’m almost-kinda holding myself together. I keep reminding myself that I am celebrating happy moments and need toย enjoy every minute of it.


Let’s move on to these cupcakes!


Vanilla Birthday Cupcakes


  • 2-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 stick butter (melted)
  • 1-1/4 cup sugar
  • 1 cup whole milk
  • 2 teaspoons vanilla
    Vanilla Buttercream Frosting
  • 2 sticks butter unsalted
  • 5 cups powdered sugar
  • 2 teaspoons vanilla
  • 4 tablespoons heavy whipping cream
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. In stand mixer, combine eggs, butter, and sugar. Beat on low speed until combined. Add in milk and vanilla. Beat a few more times to allow ingredients to come together.
  3. In a medium-sized bowl, add cake flour, baking powder, baking soda, and salt. With a fork, stir ingredients together.
  4. Slowly combine dry ingredients into wet in stand mixer. Beat slowly and only until there are no longer clumps of flour. Do not over stir batter. You can dye your cupcake batter different colors if you so choose.
  5. Line two cupcake tins with liners and fill cupcake liners two-thirds of the way up with batter. Repeat for all liners.
  6. Bake in oven for 15 minutes or until cupcakes have risen and a toothpick comes out clean when inserted into the middle of the cupcake. Let cupcakes cool before frosting.
  7. In a large-sized mixing bowl, beat butter until creamy. Slowly add heavy whipping cream, salt, and vanilla into the creamed butter and beat for 30 seconds. A cup at a time, add powdered sugar to creamed butter mixture. Beat for several minutes until buttercream is light and fluffy.
  8. Transfer frosting into piping bag with tip of choice and decorate your cupcakes.
Recipe Management Powered by Zip Recipes Plugin



They’re super moist and have the perfect amount of sweetness. The buttercream is fluffy and light. I like my cupcakes with a solid 50/50 of frosting to cupcake, but you can adjust to your preference.









Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

Skip to toolbar