For the cupcakes: • 1 ½ cups all-purpose flour • 1 ½ tsp baking powder • ¼ tsp salt • ½ cup unsalted butter, softened • ¾ cup sugar • 2 large eggs • 1 tsp vanilla extract • ½ cup milk
For the berry buttercream: • ½ cup unsalted butter, softened • 2 cups powdered sugar • 2–3 tbsp berry puree (strawberry, raspberry, or blueberry) • Pinch of salt
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🔥 Instructions: 1. Bake the cupcakes: Preheat oven to 350°F / 175°C. In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar. Add eggs and vanilla. Alternate adding dry ingredients and milk until smooth. Divide into lined muffin tin. Bake 18–20 min until golden. Cool completely. 2. Make the frosting: Beat butter until creamy. Add powdered sugar, salt, and berry puree. Beat until fluffy but rustic — don’t aim for perfection. 3. Frost messy: Spread or pipe frosting onto cupcakes. Let swirls be uneven, let smudges happen. Sprinkle crumbs if you like.
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