Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 1 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, until just combined.
- Scoop the batter into the liners, filling them two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
- Frost with buttercream, creating a chimney effect, and use licorice and candy for decoration.
- Enjoy with family and friends!
Notes
For a vegan option, substitute eggs with flaxseed meal and butter with coconut oil. Gluten-free options include almond flour or gluten-free all-purpose blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian