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
Scale
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
