Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup whole milk
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- Green food coloring (gel or liquid)
- Edible flowers and sprinkles for decoration
- Buttercream or fondant for frosting
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with colorful cupcake liners.
- Whisk together the all-purpose flour and baking powder. Set aside.
- Cream the softened butter and sugar until light and fluffy using a mixer.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry mixture and milk, starting and ending with the dry ingredients, until just combined.
- Divide the batter and tint with green food coloring, stirring until even.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
Notes
- Use natural vanilla extract for authentic flavor.
- Color the batter evenly for a consistent green hue.
- Decorate with edible flowers and vintage toppers for a true Betty Cooper look.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal Kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg