Cake Week: Birthday Cake Batter Cupcakes

Sweet Treats

It seems like everyone I know has a birthday between January 25th and March 5th. Therefore, I have ODed on baking this month and cooked up a considerable amount of blogging material. Due to the unhealthy amount of cake and cupcakes I baked in the month of February, I am calling this week "Cake Week" and starting off with some delicious Birthday Cake Batter Cupcakes...

Happy 23rd Birthday, Nat!

The highlight of these cupcakes was the addictive frosting. I was spooning the frosting into my mouth while decorating. Another notable feature was the moist cake (this is very important because cupcakes tend to be too dry). Without further ado...

Ingredients:

Cake

• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 3 eggs
• 2/3 cup buttermilk
• 2/3 cup sour cream
• 1 tsp vanilla extract
• Rainbow sprinkles

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 1 Tbs milk
• 1 tsp vanilla extract
• 3 cups powdered sugar

Recipe:

*from Your Cup of Cake

1. Preheat oven to 350F.

2. Sift cake mix into a bowl and set aside:

3. In another bowl, combine oil, eggs, buttermilk, sour cream, and vanilla extract and whisk until mixed:

4. Stir in cake mix until smooth. Fold in the sprinkles:

5. Fill cupcake liners about 3/4 filled with batter and bake for 17 - 20 minutes:

Cute cupcake liners!

6. Meanwhile, make the frosting. Beat butter and cream cheese until smooth. Add milk and vanilla extract and mix. Slowly add powdered sugar until you reach desired consistency (I used 3 cups of powdered sugar):

7. Spread the frosting on cooled cupcakes and top with more rainbow sprinkles...yum!!

Recipe to print:

1. Preheat oven to 350F.
2. Sift cake mix into a bowl and set aside.
3. In another bowl, combine oil, eggs, buttermilk, sour cream, and vanilla extract and whisk until mixed.
4. Stir in cake mix until smooth. Fold in the sprinkles.
5. Fill cupcake liners about 3/4 filled with batter and bake for 17 - 20 minutes.
6. Meanwhile, make the frosting. Beat butter and cream cheese until smooth.
7. Add milk and vanilla extract and mix. Slowly add powdered sugar until you reach desired consistency (I used 3 cups of powdered sugar).
8. Spread the frosting on cooled cupcakes and top with more rainbow sprinkles...yum!!