Ingredients:
1/2 cup softened butter
1/2 cup fine sugar
2 eggs, beaten
1 cup self-rising flour
Instructions:
Preheat your oven to 375°F (190°C).
Line a shallow muffin pan with paper liners.
In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy, about 6–8 minutes.
Gradually beat in the eggs, adding a little at a time and mixing well after each addition.
Gently fold in the self-rising flour using a spatula, ensuring an even mix without overworking the batter.
Divide the batter evenly among the lined cups, filling each about 3/4 full.
Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, decorate or frost as desired before serving.