If you’re searching for a delightful and charming dessert to brighten up any occasion, this Pink Buttercream Cupcakes Recipe is an absolute winner. Imagine tender, moist vanilla cupcakes topped with luxuriously creamy buttercream frosting, lovingly tinted a delicate shade of pink that instantly brings a smile. This recipe blends simple pantry staples with a bit of food coloring magic to deliver a sweet treat that’s as beautiful as it is delicious. Whether you’re baking for a birthday party, baby shower, or just because, these cupcakes offer a perfect balance of classic flavor and eye-catching presentation that everyone will adore.
Ingredients You’ll Need
Gathering your ingredients for this Pink Buttercream Cupcakes Recipe is simple, but each one plays an essential role in creating the perfect flavor, texture, and color. From the fluffy vanilla base to the silky smooth pink frosting, every item brings something special to your cupcakes.
- 1 1/2 cups all-purpose flour: The foundation of your cupcakes, providing structure and softness.
- 1 1/2 teaspoons baking powder: Helps your cupcakes rise beautifully and stay light.
- 1/4 teaspoon salt: Enhances the overall flavor by balancing sweetness.
- 1/2 cup unsalted butter (softened): Adds richness and moisture to your cupcakes.
- 1 cup granulated sugar: Sweetens the batter and helps achieve a tender crumb.
- 2 large eggs: Bind the ingredients together and add moisture.
- 2 teaspoons pure vanilla extract: Brings a warm, familiar flavor that’s essential in vanilla cupcakes.
- 1/2 cup whole milk: Keeps the batter smooth and adds moisture.
- 1 cup unsalted butter (softened) for the frosting: Gives the buttercream its creamy and luscious texture.
- 3 cups powdered sugar: Sweetens the buttercream and helps it hold its shape.
- 2 tablespoons heavy cream: Makes the frosting light and fluffy.
- 1 teaspoon vanilla extract: Adds depth and enhances the sweet vanilla flavor.
- A few drops of pink gel food coloring: Creates that signature pretty pink hue without watering down the frosting.
- Pinch of salt: Balances sweetness and rounds out the buttercream flavor.
How to Make Pink Buttercream Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lining a 12-cup muffin tin with your favorite cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures your dry ingredients are evenly distributed, so your cupcakes bake evenly every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This aeration step is vital because it creates tiny pockets of air, making your cupcakes tender and soft.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract. This will give your cupcakes that classic vanilla flavor and smooth texture.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing each addition just until combined to avoid overworking the batter, which can make cupcakes dense.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before adding the buttercream frosting.
Step 6: Make the Pink Buttercream
Beat the softened butter until creamy and smooth. Gradually add powdered sugar, mixing on low speed to avoid a sugar cloud in your kitchen. Stir in vanilla extract, heavy cream, and a pinch of salt. Then increase to high speed and beat until the frosting is light and fluffy. Finally, add a few drops of pink gel food coloring and mix until the color is evenly blended. Adjust the shade to your liking — the perfect pink is personal!
Step 7: Frost the Cupcakes
Using a piping bag or an offset spatula, generously spread or swirl the pink buttercream over each cooled cupcake. This is the moment your cupcakes truly shine with their creamy pink crowns.
How to Serve Pink Buttercream Cupcakes Recipe
Garnishes
Enhance your cupcakes with simple toppings like rainbow sprinkles, edible glitter, or fresh raspberries to add a pop of freshness and contrast. Even a delicate edible flower or a tiny heart-shaped candy can make your cupcakes feel extra special.
Side Dishes
While these pink cupcakes are a standout star on their own, pairing them with a light beverage like iced tea, lemonade, or a glass of sparkling rosé can elevate the entire dessert experience. Fresh fruit salad is also a wonderful companion that balances sweetness with natural acidity.
Creative Ways to Present
Display your Pink Buttercream Cupcakes Recipe at a gathering on a tiered cake stand for an eye-catching centerpiece. Wrapping cupcake liners with pretty ribbons or placing each cupcake in a decorative box makes them perfect for gifting. For an extra special touch, sprinkle a little edible shimmer dust over the frosting just before serving.
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left over, store them in an airtight container at room temperature for up to two days. Keeping them covered prevents the buttercream from drying out and maintains the cupcakes’ softness.
Freezing
You can freeze these cupcakes without frosting for up to three months by wrapping them tightly in plastic wrap and placing them in an airtight container. To freeze with frosting, freeze the cupcakes unfrosted, then thaw and frost them on the day you want to serve them for the freshest taste and texture.
Reheating
To bring frozen or refrigerated cupcakes back to their best, let them come to room temperature naturally. Avoid microwaving as it can melt the buttercream and change the cupcake texture. For a subtle warm-up, leave them out for about 30 minutes before serving.
FAQs
Can I use a different type of food coloring for the pink buttercream?
While gel food coloring is preferred because it provides vibrant color without altering the frosting’s consistency, you can use liquid food coloring in a pinch—just use less liquid elsewhere in the recipe to maintain the right frosting texture.
How can I make the pink buttercream frosting brighter?
For a more vivid pink hue, add a tiny drop of red gel food coloring along with the pink until you reach your desired brightness. Be cautious—it’s easier to add more than to fix if it’s too dark.
Is it possible to make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with an equal amount of a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add a teaspoon to provide structure.
Can I store frosted cupcakes in the fridge?
Absolutely. If your kitchen is warm or you want to keep them fresh longer, store the frosted cupcakes in the fridge inside an airtight container. Let them sit at room temperature for about 30 minutes before eating to soften the buttercream.
What’s the best way to pipe the pink buttercream frosting?
Using a large star piping tip creates beautiful swirls and texture, but a simple round tip or even a spoon can work if you prefer a more rustic look. Having chilled buttercream often helps keep the frosting neat while piping.
Final Thoughts
This Pink Buttercream Cupcakes Recipe is one of those delightful baking adventures that bring joy both during the making and the savoring. With its simple ingredients and step-by-step process, you can create cupcakes that look spectacular and taste even better. Whether you’re surprising a loved one or treating yourself, these cupcakes deliver happiness one pink swirl at a time. Give them a try—you might just find your new favorite sweet treat!
Print
Pink Buttercream Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these soft and fluffy Pink Buttercream Cupcakes, perfect for birthdays or any celebration. Classic vanilla cupcakes are topped with a creamy, pastel pink buttercream frosting that’s both sweet and visually stunning.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
For the Pink Buttercream:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- a few drops of pink gel food coloring (to desired shade)
- pinch of salt
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, creating a uniform mixture that will help the cupcakes rise and have a tender crumb.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a better texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract for flavor depth.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix just until combined to avoid overdeveloping gluten, ensuring soft cupcakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Completely: Remove cupcakes from the oven and let them cool completely on a wire rack before frosting to prevent melting the buttercream.
- Make Buttercream: Beat the softened butter until smooth and creamy. Gradually add powdered sugar on low speed. Add vanilla extract, heavy cream, and a pinch of salt. Beat on high speed until light and fluffy.
- Color Frosting: Add pink gel food coloring a few drops at a time and mix until the buttercream reaches the desired shade of pink evenly.
- Decorate Cupcakes: Pipe or spread the pink buttercream onto the cooled cupcakes. Optionally, decorate with sprinkles or fresh berries for added flair.
Notes
- For a brighter pink color, add a tiny drop of red gel food coloring to intensify the hue.
- These cupcakes can be topped with sprinkles or fresh berries to enhance appearance and taste.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate to keep them fresh longer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
