Description
Delight your taste buds with these Pink Buttercream Cupcakes that are as pretty as they are delicious. Moist vanilla cupcakes topped with a fluffy pink buttercream frosting, perfect for any celebration or just a sweet treat.
Ingredients
Scale
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the pink buttercream:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- a few drops pink gel food coloring
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla, then mix in dry ingredients alternating with milk.
- Bake the cupcakes: Divide batter into liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the pink buttercream: Beat butter until smooth, add powdered sugar gradually, then mix in vanilla and cream. Add pink food coloring to achieve desired color.
- Frost the cupcakes: Pipe or spread the pink buttercream onto the cooled cupcakes.
Notes
- For a brighter pink, add gel coloring gradually.
- Enhance with strawberry or raspberry extract for a fruity touch.
- Store in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 38g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
