RECIPE

Birthday Cupcakes Recipe

Name: Birthday Cupcakes Recipe
Prep time: 45 min
Yield: 16
Ingredients: 16 fairy cupcake cases; A cupcake baking tray; A whisk or an electric whisk; A piping bag with a nozzle; Mixing bowls; A spatula; A mixing spoon; 100g buttery baking spread.. softened; 100g caster sugar; 2 large eggs.. at room temperature; 1 tsp vanilla extract; 100g self-raising flour; 2 tbsp semi-skimmed milk; 1 tsp powdered gelatine; 1 tbsp cold water; 200ml whipping cream (cold); 2 tbsp icing sugar; ½ tsp vanilla extract; 16 Smarties® (1 per cupcake)

Add a splash of colour and a pinch of fairy magic to any birthday

18 December, 2025

Jump to recipe

For the sweetest little showstoppers at your next kid’s party, say hello to our fairy cupcakes! These bite-size beauties make a great treat for little tummies and feature a light swirl of whipped cream and vibrant Smarties® crown. They’re fluffy, colourful and crunchy, adding just the right amount of charm to the big day. For more birthday party bakes and creative ideas for kids, sign up for our newsletter.

Birthday Cupcakes Decorating Tips

Kids parties are all about fun and colour so make your birthday cupcakes recipe shine! A few sparkly sprinkles or a dash of Funfetti go a long way. Feeling whimsical? Give the cupcakes a light dusting of icing sugar. For a fresh fruit hit, add a blueberry or two to complement the chocolatey crunch of Smarties®. Pick brightly coloured fairy cupcake cases or get fancy with metallic cases. For a creamy and colourful twist, add a few drops of gel food colouring to the whipped cream icing! For a larger and even more colourful cake, try our Smarties® Rainbow Cake.

Serving Suggestions

Our Smarties® birthday cupcakes recipe is all about the big day but that doesn't mean they can’t fit into any occasion! Bake sales, picnics in the park, or tea with Gran and Gramps, these colourful cupcakes can do it all. For a grown-up treat, pair them with your favourite cup of flavoured tea or a cappuccino.

Storage Instructions

Store your Smarties® cupcakes in an airtight container at room temperature for up to three days. You can also freeze the un-iced cupcakes for up to three months if you want to get ahead of the last-minute birthday rush! To defrost, simply leave the container in the fridge overnight, then fill and ice the cupcakes in the morning.

You will need

16 fairy cupcake cases
A cupcake baking tray
A whisk or an electric whisk
A piping bag with a nozzle
Mixing bowls
A spatula
A mixing spoon

For the cupcakes

100g buttery baking spread, softened
100g caster sugar
2 large eggs, at room temperature
1 tsp vanilla extract
100g self-raising flour
2 tbsp semi-skimmed milk

For icing and topping

1 tsp powdered gelatine
1 tbsp cold water
200ml whipping cream (cold)
2 tbsp icing sugar
½ tsp vanilla extract
16 Smarties® (1 per cupcake)

Each cupcake typically contains:

Energy 652kJ 157Kcal 8%
Fat 10.3g 15%
Saturates 4.9g 25%
Sugars 8.5g 9%
Salt 0.19g 3%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1601kJ/384kcal

Method

For the cupcakes

Preheat the oven to 180°C/160°fan/gas mark 4 and line a cupcake tray with fairy cupcake cases.
In a large bowl, whisk the buttery baking spread and sugar together for about 4-5 minutes until pale and fluffy.
Add the eggs one at a time, mixing well after each addition, then add the vanilla and mix again.
Fold in the flour gently until just combined, then add milk to loosen the mixture
Divide the mixture evenly between the cases (about 30g cake mix each).
Bake for 15-17 minutes, or until a cocktail stick or skewer comes out clean. Transfer the cupcakes to a wire rack to cool completely.

For the icing

In a small bowl, sprinkle the gelatine over one tablespoon of cold water, mix to dissolve and leave to activate for 5 minutes. As the gelatine activates, it will solidify with a slightly grainy texture. Once heated, it will liquify.
Microwave the solidified gelatine mixture for 10–15 seconds until liquid, then leave to cool slightly.
In a chilled bowl, whisk the cream with icing sugar and vanilla until soft peaks form.
Drizzle in the dissolved gelatine while mixing until combined, then whisk until stiff but smooth.
Transfer the whipped cream to a large piping bag with a nozzle and ice the cooled cupcakes with a swirl.
Top each cupcake with a Smarties® and serve.

Top Tips

The trick to any good cupcake, especially smaller ones like fairy cupcakes, is not to overbake them. An overbaked cupcake is a dry cupcake, and no one wants that. Stick to the timing, check with a skewer or cocktail stick for the perfect bake. For the cream, don’t be afraid of the gelatine. It’s one simple extra step that ensures your whipped cream remains stable without pooling into a puddly mess! For another quick and easy recipe that’s great for all kiddie occasions, try our Smarties® Blondies.