Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder (optional for chocolate version)
- 1 cup powdered sugar (for frosting)
- 2 tablespoons unsalted butter (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- Dairy-free butter (optional substitute)
Instructions
- Preheat your oven and prepare cupcake liners in a muffin tin.
- Mix the ingredients for your batter until combined, being careful not to over-mix.
- Fill your liners about two-thirds full and bake until the tops spring back when touched, typically around 15-20 minutes.
- Let them cool completely before frosting.
- Whip your chosen frosting until you achieve a spreadable consistency, then pipe or spoon it generously onto each cupcake.
Notes
Decorate with edible flowers or fresh fruit for a festive touch. Store cupcakes in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian