Ingredients
- 150 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 113 g unsalted butter, at room temperature
- 150 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120 ml whole milk
- For the frosting:
- 113 g unsalted butter, at room temperature
- 225 g powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp red/pink/purple food coloring
- 1-2 tbsp milk or cream, as needed
Instructions
- Preheat your oven to 180°c. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cool completely before frosting.
- To make the frosting, beat the butter, powdered sugar, vanilla extract, red/pink/purple food coloring, and milk or cream together in a large mixing bowl until smooth and creamy.
- Use a piping bag fitted with a large round tip to pipe the frosting onto the cooled cupcakes.
- Decorate with some sprinkles or heart-shaped candies if desired.
