Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the Frosting:
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Food coloring (pastel shades like pink, blue, and yellow)
For Decoration:
- Edible flowers or floral-shaped sprinkles
- Pearl sprinkles (optional)
Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners. - Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). - Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine Wet and Dry Ingredients
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. - Bake
Divide the batter evenly among the cupcake liners (about ⅔ full). Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: Per serving, based on 12 cupcakes
- Calories: 280
- Sodium: 85mg
- Protein: 3g
Keywords: Baby in Bloom Cupcakes