Spring Cupcakes That Brighten Every Celebration Delight

Delicious Spring Cupcakes That Brighten Any Celebration

Scale

2 cups all-purpose flour (substitute with gluten-free flour for a lighter option.)
1 ½ cups granulated sugar (using brown sugar can deepen the flavor.)
3 large eggs (act as a binder; for vegan version, use flaxseed meal mixed with water.)
1 cup unsalted butter (for a dairy-free choice, use coconut oil.)
2 teaspoons baking powder (ensure it’s fresh for the best rise.)
1 cup milk (for a dairy-free version, almond milk works great.)
2 teaspoons vanilla extract (consider adding citrus zest or flavor extracts.)
8 oz cream cheese (for a lighter option, whip up some heavy cream.)
3 cups powdered sugar (adjust based on your sweetness preference.)
2 teaspoons vanilla extract (consider adding fresh lemon zest.)
Fresh fruits (like strawberries, blueberries, or edible flowers.)
Sprinkles (use natural sprinkles for a healthier choice.)

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Preheat your oven to 350°F (175°C) and line cupcake tins with colorful liners.
In a large bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
Add 3 large eggs to the mixture one at a time, then blend in 2 teaspoons of vanilla extract.
In another bowl, whisk together 2 cups of all-purpose flour and 2 teaspoons of baking powder. Alternately add the dry ingredients and 1 cup of milk to the wet mixture.
Divide the batter into the cupcake liners, filling each two-thirds full.
Bake for 15-20 minutes until a toothpick comes out clean or with a few moist crumbs.
Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Frost with your favorite icing and embellish with fresh fruits, sprinkles, or edible flowers.