4th of July Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Red and blue food coloring
• Red, white, and blue sprinkles
• Fresh berries (strawberries and blueberries)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth and fluffy.
10. Mix in the heavy cream and vanilla extract. Divide the frosting into three portions for coloring.
11. Tint one portion red and another portion blue using food coloring, leaving the third portion white.
12. Use a piping bag to swirl the colored frostings onto the cool cupcakes.
13. Decorate with sprinkles and fresh berries.