Cupcake Base:
- 1 ½ cups all-purpose flour can substitute with gluten-free blend
- ¾ cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 large eggs
- ½ cup whole milk or almond milk for dairy-free option
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp salt
Buttercream Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp heavy cream or coconut cream for a vegan version
- 1 tsp vanilla extract
- Food coloring gel-based recommended for vibrant colors
- Sprinkles edible glitter, or themed toppers for decoration