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Easy End-of-Year Class Party Cupcakes Recipe for 24 Kids

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A quick and easy cupcake recipe perfect for class parties, yielding 24 light, fluffy, and sweet vanilla cupcakes with colorful buttercream frosting.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • 1 cup (225 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted (for frosting)
  • 2–3 tablespoons (30–45 ml) whole milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Gel-based food coloring (optional)
  • Assorted sprinkles (optional)
  • Mini chocolate chips or edible glitter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract or vanilla bean paste.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined after each addition.
  6. Fill cupcake liners about ⅔ full using a spoon or ice cream scoop.
  7. Bake for 18-22 minutes, checking doneness with a toothpick which should come out clean or with a few moist crumbs.
  8. Let cupcakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed until combined.
  10. Add milk and vanilla extract, then beat on high for 3-5 minutes until fluffy. Adjust milk or sugar for desired consistency.
  11. Divide frosting into bowls if using food coloring and tint as desired.
  12. Frost cupcakes using a piping bag or offset spatula. Decorate with sprinkles or other toppings while frosting is fresh.

Notes

Use room temperature ingredients for fluffier batter. Do not overmix batter to avoid dense cupcakes. If batter is too thick, add a splash more buttermilk; if too runny, add a little extra flour. Chill frosting briefly if too runny or add milk if too stiff. Bake one batch at a time if oven heats unevenly and rotate pans halfway through baking.

Nutrition

Keywords: cupcakes, class party, easy cupcakes, vanilla cupcakes, buttercream frosting, kid-friendly dessert, quick baking

Find it online: https://freshforkful.com/easy-end-of-year-class-party-cupcakes-recipe-for-24-kids/