Vanilla Cupcakes (Inspired by Cooking Mama)

Instructions

• Cupcakes
• Preheat the oven to 150°C (300°F). Prepare a cupcake tray by placing cupcake liners in each slot.
• Sift the flour and baking powder together into a small bowl. Set aside.
• Soften the butter: Cut the butter into cubes and microwave for 30 seconds. Alternatively, you can leave the butter at room temperature for a few hours to soften.
• In a stand mixer or with an electric hand mixer, cream the softened butter and powdered sugar together until light and fluffy. This should take about 3-5 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs and vanilla extract and mix until fully incorporated.
• Gradually add the sifted flour mixture to the wet ingredients. Mix on low to medium speed until just combined.
• Slowly pour in the warm milk and mix on medium speed until the batter is smooth and fluffy. Be careful not to overmix.
• Use a spoon or ice cream scoop to evenly distribute the batter into the cupcake tray. Fill each liner about ⅔ full.
• Bake in the preheated oven for 20-22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the tray for 5-10 minutes before taking them out of the tray.
• Whipped Cream Frosting
• Beat heavy whipping cream on medium speed until frothy.
• Add powdered sugar, sweetened condensed milk, and vanilla. Continue beating until firm peaks form.
• Customize: For chocolate frosting, mix in cocoa powder. For pink frosting, add food coloring.
• Spoon frosting into a piping bag with a star tip, then pipe onto cooled cupcakes.
• Decoration
• Decorate your cupcakes with fresh blueberries, sliced strawberries (use a small heart-shaped cookie cutter for strawberry hearts), and mint leaves.
• For additional decorations, create fondant or chocolate figures using silicone molds. Here are some of the links of the molds I used: heart shape cookie cutter, flowers cutters, silicone heart molds and the gingerbread men mold.