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Springtime Cupcakes!

Introducing the revolutionary, reusable SiliconeZone Baking Cups – the perfect solution for all your baking needs! Made from high-quality silicone material, these baking cups are not only durable and long-lasting but also environmentally friendly. Say goodbye to traditional paper liners that end up in landfills and switch to these reusable cups that can be used for cupcakes, muffins, brownies, and more. These baking cups are also non-stick and easy to clean, saving you time and effort in the kitchen. Whether you’re a professional baker or a beginner, these baking cups are the perfect addition to your baking arsenal. Plus, they come in a variety of fun colors, making your treats look even more appealing. So why wait? Start baking with our reusable SiliconeZone Baking Cups today and enjoy a more sustainable and hassle-free baking experience!

Purchase your SiliconeZone Baking Cups today and why not try out a delicious and easy-to-follow cupcake recipe?


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup diced strawberries
  • 1/2 cup blueberries
  • 1/4 cup chopped pistachios (optional)

For the frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C). Use SiliconeZone Baking Cups for easy removal, fun colors, and less waste!
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
  4. In a small bowl, whisk together the milk, sour cream, and vanilla extract.
  5. Gradually mix the dry ingredients into the butter mixture in three additions, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the strawberries, blueberries, and pistachios (if using).
  7. Divide the batter evenly among the prepared baking cups. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  8. While the cupcakes are baking, prepare the frosting. In a large bowl, beat the butter until light and fluffy. Gradually beat in the powdered sugar, milk, and vanilla extract until the frosting is smooth and creamy.
  9. Once the cupcakes have cooled completely, spread the frosting over the top of each cupcake. Decorate with additional strawberries, blueberries, and pistachios if desired.