Ingredients:

  • 1 cup all-purpose flour (120g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened (115g)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • ½ cup buttermilk, at room temperature (120ml)
  • 1 cup unsalted butter, softened (230g)
  • About 3 cups powdered sugar (360g), sifted
  • 2 tbsp milk or heavy cream
  • 2 tsp vanilla extract
  • Optional food coloring to match theme

Instructions:

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl using an electric mixer on medium speed, beat together the softened butter and granulated sugar until light and fluffy (~3–4 minutes).
  4. Add Eggs & Vanilla: Add in each egg one at a time while beating well after each addition. Then add the vanilla extract.
  5. Combine Mixtures: Gradually alternate adding dry ingredients and buttermilk into the wet mixture; start with half of the dry ingredients followed by half of the buttermilk—mix just until combined after each addition.
  7. Add Jam Filling for Gender Reveal: If youre going for filled cupcakes: - Bake for about 15 minutes, then remove from oven. - Let cool slightly for about 5 minutes, then use a small round piping tip or knife to create wells in each cupcake center. - Fill each well with approximately 1 teaspoon of strawberry/raspberry/blue raspberry jam.
  8. Finish Baking Cups : Return cupcakes to oven to bake until they are lightly golden brown (~5 more minutes). Check doneness with toothpick — it should come out clean when inserted into non-filling areas.
  9. Cool Completely: Allow cupcakes to cool in pan for ~10 mins before transferring them onto wire racks to cool completely (~30 mins).