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Delicious Thankful Cupcakes decorated with autumn-themed toppings

Thankful Cupcakes

Bright, buttery cupcakes that come together in under an hour, perfect for holidays or everyday treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 cup all-purpose flour Provides structure without becoming cakey.
  • 1 cup granulated sugar Adds sweetness and helps with texture.
  • 1/2 cup unsalted butter, softened Ensure it has at least 80% butterfat.
  • 2 large eggs Use at room temperature for better emulsion.
  • 1/2 cup milk Use room temperature for better mixing.
  • 1 tsp vanilla extract For flavor enhancement.
  • 1 1/2 tsp baking powder Ensure it’s fresh for proper rising.
  • 1/4 tsp salt Balances the sweetness.
Optional Decorations
  • frosting and decorations Customize as desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position a rack in the center.
  2. Cream the butter and sugar until light and fluffy, about 2–4 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Whisk together flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  6. Line a cupcake pan with liners and fill each about 2/3 full with batter.
Baking
  1. Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before frosting and decorating.

Notes

Store unfrosted cupcakes at room temperature in an airtight container for up to 2 days. Frosted cupcakes can be refrigerated for up to 4 days. For freezing, flash-freeze unfrosted cupcakes, then transfer to an airtight container.