Preheat the Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners.

Cream the Butter and Condensed Milk: In a large bowl, cream together the softened butter and condensed milk using an electric mixer until light and fluffy. This will take a few minutes.

Beat in the Eggs: One at a time, beat in the eggs until well combined. Scrape down the sides of the bowl as needed.

Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes.

Add Raisins (optional): If you’re using raisins, fold them gently into the batter using a spatula.

Fill the Cupcake Liners: Divide the batter evenly between the prepared cupcake liners. Fill them about ¾ full.

Bake: Bake the cupcakes for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Decorate (optional): Let the cupcakes cool completely on a wire rack before decorating. You can drizzle them with melted chocolate, dust them with powdered sugar, or add your favorite frosting.

Serving Suggestions:
Classic Party Treat: These cupcakes are perfect for birthday parties, bake sales, or school events.
Snack Time Delight: Enjoy them as an afternoon snack with a glass of milk or a cup of tea.
Festive Fun: Decorate them with seasonal colors and sprinkles for a fun holiday treat.
Elegant Dessert: For a more sophisticated touch, pipe on some buttercream frosting and top with a fresh berry.
Cooking Tips:
Room Temperature Ingredients: Ensure your butter is softened at room temperature for even creaming.
Mixing Matters: Don’t overmix the batter once you add the dry ingredients. A few lumps are okay! Overmixing leads to dense cupcakes.
Fill It Up: Fill the cupcake liners ¾ full to prevent overflowing during baking.
Flat Tops: To achieve flat tops, gently tap the cupcake tin on the counter a few times after removing them from the oven.
Frosting Fun: Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Nutritional Benefits:
Energy Boost: Carbohydrates from the flour provide energy.
Essential Fats: Butter contributes some healthy fats.
Protein Power: Eggs are a good source of protein.
Calcium Kick: Condensed milk adds a touch of calcium (depending on the type used).
Dietary Information:

This recipe can be adapted to fit various dietary needs:
Gluten-free: Use a certified gluten-free flour blend.
Dairy-free: Look for dairy-free condensed milk alternatives and dairy-free frosting options.
Storage:
Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
For longer storage, up to a week, place them in an airtight container in the refrigerator.
Why You’ll Love This Recipe:
Easy and Quick: With simple steps and minimal prep work, these cupcakes are perfect for beginner bakers or busy schedules.
Customizable: The base recipe is versatile and can be adapted with different flavors, frostings, and toppings.
Moist and Flavorful: The combination of condensed milk and butter creates a moist and flavorful cupcake.
Budget-Friendly: Made with basic ingredients, this recipe is an economical treat option.
Conclusion:
These Easy Buttercream Cupcakes are a delightful treat that’s easy to make! Made with simple ingredients and minimal steps, they’re perfect for bake sales, birthday parties, after-school snacks, or whipping up a last-minute treat. Feel free to customize them with your favorite frosting or toppings!