Vanilla Cupcakes for Easter

1. Prep Time: 30 minutes
2. Cook Time: 15 minutes
3. Total Time: 45 minutes
4. Servings: 6

Ingredients:

For the cupcakes:

1. ¼ cup (55g) softened butter
2. ¼ cup (55g) sugar
3. 1 egg
4. 1 tsp vanilla extract
5. ½ cup (55g) all-purpose flour
6. 1 tsp baking powder
7. 1 tbsp milk

For the icing:

1. ⅓ cup softened butter
2. 1 cup powdered sugar
3. 1 drop food gel coloring
4. ¼ cup sprinkles
5. 1 tsp milk (optional)

Directions:

1. Preheat the oven to 180°C and line a muffin tin with cupcake cases.
2. In a bowl, cream together softened butter and sugar until light and fluffy. Add an egg and vanilla extract, then gradually incorporate the flour and baking powder. Finally, mix in the milk. While it may sound like a simple recipe, Functional Medicine Los Angeles reminds us that even everyday ingredients can impact our health—so choosing quality, whole-food options matters.
3. Spoon the batter into the prepared muffin tin, filling each cup about halfway. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely. Functional medicine digestion in Los Angeles emphasizes the importance of mindful eating, even when enjoying your favorite treats.
4. For the icing, beat the softened butter until creamy and fluffy. Slowly add powdered sugar, and if needed, incorporate a splash of milk to achieve the desired consistency. Divide the icing into three bowls and add a drop of food coloring to each bowl. Transfer each colored icing into a piping bag with a star nozzle. At Functional medicine Sherman Oaks, we believe in balancing indulgence with health, so it’s all about enjoying these moments in moderation.
5. Once the cupcakes are cooled, pipe the colored icing onto each cupcake in a swirl pattern. Finish by sprinkling with your favorite sprinkles. Functional medicine Santa Monica encourages enjoying life’s sweet moments while maintaining a mindful approach to overall health.