Birthday Cake

adapted from William-Sonoma’s the kid’s cookbook


  • 1 ¾ cups flour

  • 2 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup (one stick) unsalted butter, at room temperature

  • 1 cup sugar

  • 2 eggs

  • 1 ½ teaspoons vanilla extract

  • ⅔ cup milk


Preheat oven to 350°F. Line muffin pan with cupcake liners.

In a medium mixing bowl mix 1 ¾ cups flour, 2 ½ teaspoons baking powder and ¼ teaspoon salt. Whisk to combine.

In a second medium sized bowl- using an hand mixer blend together ½ cup unsalted butter and 1 cup sugar. Add 2 eggs, and 1 ½ teaspoons vanilla extract. Beat the mixture until smooth.

Measure out ⅔ cup milk in a liquid measuring cup and add the milk to the wet ingredients and mix until smooth.

Add the dry ingredients to the wet ingredients. Use a rubber scraper to combine until all the dry ingredients are mix in. DO NOT OVERMIX!

Pour ¼ cup batter into each of the 12 muffin cups and bake minutes 20-25 minutes, until a cake tester inserted into the center of the cake comes out clean. Take out of the oven and cool 15 minutes

Remove cupcakes from pan and cool completely on a cooling rack.



6 tablespoons unsalted butter, at room temperature

1 ½ cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

food coloring (optional)


Combine all ingredients in a medium sized mixing bowl. Using as hand mixer on low speed, combine all ingredients together.