Spring Cupcakes That Brighten Any Celebration

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 (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.