Vanilla Spring Cupcake

These light and fluffy vanilla cupcakes are the perfect spring treat! Topped with colorful buttercream frosting and seasonal decorations, they're as beautiful as they are delicious. The subtle hint of lemon zest in the batter adds a refreshing touch that captures the essence of spring.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 1 hour 35 minutes (including cooling)

Servings: Makes 12 standard cupcakes

Ingredients

For the cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup milk, room temperature
Zest of 1 lemon (optional for extra freshness)

For the buttercream frosting:

1 cup unsalted butter, softened
3-4 cups powdered sugar
1-2 tablespoons milk or cream
1 teaspoon vanilla extract
Food coloring in spring colors (optional: pastel pink, yellow, green, or lavender)

For decoration:

Fresh berries
Edible flowers
Pastel sprinkles
Mini chocolate eggs

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes with an electric mixer).
Beat in eggs one at a time, then stir in vanilla extract and lemon zest if using.
Gradually add the flour mixture, alternating with milk, beginning and ending with flour. Mix just until incorporated.
Fill cupcake liners about ⅔ full with batter.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting: Beat butter until creamy, then gradually add powdered sugar. Add milk/cream and vanilla, beating until smooth and fluffy. Add food coloring if desired.
Once cupcakes are completely cool, pipe or spread frosting and add your spring decorations.

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