📖 Instructions

1. Preheat your oven to 350°F (175°C). Place cupcake liners in your muffin tin. This ensures the cupcakes bake evenly and are easy to remove.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This step is crucial for a tender cupcake. I use an electric mixer for this, it just makes the process so much easier.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. We don't want any eggy bits in our cupcakes!
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which is essential for a good rise.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; don't overmix! Overmixing can lead to tough cupcakes. I always scrape down the sides of the bowl to make sure everything is incorporated evenly.
6. Fill each cupcake liner about 2/3 full with batter. This prevents them from overflowing while baking. I use an ice cream scoop to get the right amount of batter in each liner.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them – ovens can vary! Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. I usually wait until they're completely cool before frosting, to prevent melty frosting!
8. While the cupcakes are cooling, prepare the buttercream frosting. In a large mixing bowl, beat the butter until smooth and creamy. I find that using room temperature butter is really key here. Otherwise, you'll end up with lumpy frosting.
9. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Once all of the powdered sugar has been added, beat in the vanilla extract and milk. Continue beating until the frosting is light and fluffy. If you want a thinner consistency, add a tablespoon of milk at a time until you reach your desired consistency. If it's too thin add a bit more powdered sugar a tablespoon at a time until you reach desired consistency.
10. Divide the buttercream frosting into separate bowls, and tint each bowl with your desired food coloring. I'm planning to go with classic black and white, but you could use any colors you like! Get creative!
11. Fit piping bags with various piping tips. I think star tips and round tips are particularly good for creating different textures and designs.
12. Pipe the frosting onto the cooled cupcakes. Get creative with your designs! I like to create swirls, rosettes, and other fun patterns.
13. To make the musical notes, melt the chocolate or candy melts according to the package directions. Once melted and smooth, transfer the chocolate to a piping bag or a small resealable plastic bag with one corner snipped off.
14. Pipe the musical notes onto parchment paper. You can find templates online if you need help with the shapes. I recommend making a few extra, just in case some break.
15. Let the musical notes set completely before carefully peeling them off the parchment paper and placing them on top of the frosted cupcakes. I usually pop them in the fridge to speed up the setting process.
16. Arrange the musical notes on top of the frosted cupcakes. I like to position them at jaunty angles for a playful look. And there you have it, musical note birthday cupcakes!