Delicious Sugar Cupcakes for Spring

Start by *preheating your oven to 180°C (350°F)*. This ensures that the temperature is just right for baking your cupcakes.

Prepare your cupcake molds by either greasing them with butter or lining them with paper liners. This step is crucial to prevent the cupcakes from sticking to the molds.

If you opt for candied fruit, *soak them in hot water for 5 minutes* to soften. This will enhance their sweetness and texture.

After soaking, *drain the water and pat the fruit dry with a paper towel*. This prevents excess moisture in your batter.

In a mixing bowl, combine *200 grams of flour, 1/4 teaspoon of salt, and 1 teaspoon of baking powder*. Stir well and set this mixture aside for later use.

In a large bowl, *beat 175 grams of softened butter with 200 grams of sugar* for about 3 to 5 minutes or until the mixture is light and fluffy.

Add *1 whole egg and 2 egg yolks one at a time*, ensuring to mix well after each addition. This will create a smooth and homogenous mixture.

Gradually add the *dry ingredient mixture to the butter mixture*, mixing on low speed or using a spatula until the batter is smooth. Be careful not to over mix as this could affect the texture.

Gently *fold in 100 grams of chocolate chips or your prepared candied fruit* into the batter. This will distribute the sweetness evenly throughout the cupcakes.

Pour the batter into your prepared cupcake molds, *filling them up to 2/3 full*. This gives them room to rise without overflowing.

Bake in the preheated oven for about *18 to 22 minutes*. The cupcakes are ready when the tops are golden and a toothpick inserted in the center comes out clean.

Once baked, remove the cupcakes from the oven and allow them to cool in the molds for about *5 minutes*. This helps them set properly.

After cooling, transfer the cupcakes to a wire rack to cool completely. You can serve them either warm or once cooled completely. Enjoy your delicious springtime treat!