Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- Pink buttercream frosting
- Edible glitter and sprinkles
- Fresh strawberries for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk dry ingredients (flour, sugar, baking powder, salt) in a bowl.
- In another bowl, whisk milk, melted butter, egg, and vanilla.
- Combine wet and dry ingredients until just mixed; do not overmix.
- Spoon batter into liners, bake 12-14 minutes until a toothpick comes out clean.
- Cool completely, pipe pink frosting, and decorate with sprinkles and fruit.
Notes
- Tip: Use dairy-free milk and vegan butter for a dairy-free version.
- Storage: Refrigerate in an airtight container for up to 2 days or freeze for up to 1 month.
- Make it a party activity: let kids decorate with their own sprinkles.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Method: Bake, assemble
- Cuisine: American-inspired, kid-friendly
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 45 mg
