Vanilla Cupcakes

These Vanilla Cupcakes are as delightful as they are beautiful — soft, light, and perfectly sweet with a rich vanilla flavor. Topped with pastel rainbow icing, these cupcakes are the perfect treat for Easter celebrations, adding a touch of whimsy and color to your dessert table. The creamy, dreamy frosting comes together effortlessly, creating a vibrant swirl of pastel hues that will make these cupcakes the star of your holiday feast. Decorated with fun, festive touches like sprinkles, mini chocolate eggs, or edible flowers, they are the epitome of Easter joy.

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon kosher salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• ½ cup whole milk

For the Pastel Rainbow Icing:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar, sifted

• 2-3 tablespoons heavy cream (or more for desired consistency)

• 1 teaspoon vanilla extract

• Pastel food coloring (pink, yellow, blue, and green)

For the Decorations:

• Easter sprinkles (optional)

• Mini chocolate eggs (optional)

• Edible flowers (optional)

Method:

Make the Cupcakes:

1. Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients into the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing gently after each addition until just combined. Be careful not to overmix.

5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Make the Pastel Rainbow Icing:

1. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating on low to prevent the sugar from flying everywhere.

2. Add the heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy. If the frosting is too thick, add a little more cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.

3. Divide the frosting into four equal parts. Tint each part with a few drops of pastel food coloring — one with pink, one with yellow, one with blue, and one with green. Stir until the colors are evenly distributed.

Decorate the Cupcakes:

1. Once the cupcakes are completely cooled, transfer each colored frosting into a separate piping bag fitted with a round tip (or a resealable plastic bag with the tip cut off).

2. Pipe a swirl of each color on top of the cupcakes, starting with one color and gently swirling into the next for a beautiful rainbow effect. You can pipe each color in a circle or layer them in any order you like for a more whimsical look.

3. Once the cupcakes are frosted, it’s time for the fun part: the decorations! Add sprinkles, mini chocolate eggs, or edible flowers to each cupcake for a festive Easter touch.

4. Serve immediately and enjoy the beauty and sweetness of these pastel delights! They’re perfect for Easter gatherings or as a treat to brighten up any spring day.

Tips & Notes:

• Make-Ahead: The cupcakes can be baked a day ahead and stored in an airtight container at room temperature. Just add the frosting and decorations when you’re ready to serve.

• Colorful Variations: If you’re feeling creative, try adding more colors to the frosting or experimenting with different Easter-themed decorations. Think pastel bunny-shaped sprinkles or even a dusting of edible glitter for some extra sparkle!

• Perfect Frosting: If the frosting becomes too soft while working with it, pop it in the fridge for a few minutes to firm up before continuing.

• Storage: These cupcakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can refrigerate them, but they may lose some of their fluffiness.

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