Amy Clark

Best Birthday Cupcakes In the World

My sister-in-law’s boyfriend celebrated his birthday Friday night. To help out with the evening’s festivities, I offered to make the cupcakes for his special day. I found a recipe in my favorite cupcake book, “Cupcakes from the Cake Doctor” and picked her “Best Birthday Cupcakes” recipe.

These cupcakes are as close to a bakery cupcake as I will probably ever make. They are light and sweet, but not too sweet. They have a great consistency and are perfectly moist and sturdy enough to hold up to a good dose of yummy frosting.

I will probably never search for the perfect birthday cupcake again after sampling these. I paired the cupcake with her Chocolate Syrup Frosting which was the perfect way to top this delicious cake.

No more searching, ladies! This is THE cupcake for every celebration. Enjoy!!

The Best Birthday Cupcakes

24 paper liners

1 package plain butter recipe golden cake mix (I subbed with white and loved it!)

1 package (8 ounces) reduced-fat cream cheese, at room temperature

1/2 cup sugar

1/2 cup water

1/2 cup vegetable oil

4 large eggs

1 tablespoon pure vanilla extract

Chocolate Syrup Frosting (recipe to follow)

Colored sprinkles or candy cake decorations for garnish

Place a rack in the center of the oven and preheat to 350 degrees. Line cupcake cups with liners. Set the pans aside. Place the cake mix, cream cheese, sugar, water, oil, eggs, and vanilla in a large mixing bowl. Blend on low speed with an electric mixer for 30 seconds, until the ingredients are well blended then stop the machine and scrape down the sides. Increase the mixer to medium speed and beat for 1 1/2 minutes to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full (You should get between 22-24 cupcakes). Place the pans in the oven. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 24-27 minutes. Remove pans from oven and place them on wire racks to cool for five minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool fifteen minutes before frosting. Meanwhile prepare your frosting…
Chocolate Syrup Frosting

1 stick butter, at room temperature

1/2 cup unsweetened cocoa powder

1/2 cup chocolate syrup

3 cups confectioner’s sugar, sifted

1 tablespoon milk

1 teaspoon vanilla extract

Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined (about 30 seconds). Stop the machine and add the sugar, milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Use to frost your cupcakes.

*This post originally aired on October 8, 2007*

Published September 01, 2008 by:

Amy Clark

Amy Allen Clark is the founder of You can read all about her here.

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