If you are on the lookout for a delightful and charming treat to brighten up any occasion, the Pink Buttercream Cupcakes Recipe is absolutely the way to go. These cupcakes boast a soft, moist vanilla base that pairs perfectly with a luxuriously creamy, vibrantly pink buttercream frosting. Each bite offers a beautiful balance of sweetness and texture, making these cupcakes as fun to make as they are to savor. Whether for a birthday, baby shower, or just because you crave a pretty little indulgence, this Pink Buttercream Cupcakes Recipe will become your new favorite go-to dessert.
Ingredients You’ll Need
Getting the perfect cupcakes is all about using simple, everyday ingredients that come together to create magic. Each one plays a crucial role in delivering the classic fluffy texture and that rich, buttery flavor, while the pink food coloring brings a cheerful pop of color to your frosting.
- 1 1/2 cups all-purpose flour: The base for your cupcakes, providing structure and softness.
- 1 1/2 teaspoons baking powder: Adds the lift to make your cupcakes light and airy.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1/2 cup unsalted butter (softened): For a tender crumb and rich taste.
- 1 cup granulated sugar: Sweetens and helps with the muffin’s texture.
- 2 large eggs: Bind everything together and add moisture.
- 2 teaspoons vanilla extract: Infuses that warm, comforting vanilla flavor everyone loves.
- 1/2 cup whole milk: Keeps cupcakes moist with a delicate crumb.
- 1 cup unsalted butter (softened) for buttercream: Creates the creamy texture for frosting.
- 3–4 cups powdered sugar (sifted): Sweet base that thickens the buttercream.
- 2–3 tablespoons heavy cream or milk: Adds smoothness to the frosting.
- 1 teaspoon vanilla extract for buttercream: Gives the frosting a luscious vanilla note.
- Pinch of salt for buttercream: Perfectly balances all the sweetness.
- Pink food coloring (gel recommended): Gives that irresistible rosy hue without thinning out the frosting.
How to Make Pink Buttercream Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with pretty paper liners to keep your cupcakes from sticking and to add a little charm. In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning, which sets the stage for perfect cupcake texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until the mixture is light, fluffy, and pale in color. This is where the magic begins — the air you incorporate here gives your cupcakes a delicate lift. Add eggs one at a time, making sure to beat well after each addition for smoothness, then stir in your vanilla extract for that classic flavor.
Step 3: Combine Wet and Dry Ingredients
Next, begin to incorporate your dry ingredients into the wet. Alternate adding the flour mixture in three parts with two parts of whole milk, starting and ending with the flour. Be gentle and mix just until combined to avoid overworking the batter, which keeps your cupcakes tender and moist.
Step 4: Bake the Cupcakes
Divide the batter evenly among your cupcake liners, filling each about two-thirds full to give them room to rise beautifully. Slide the pan into the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Set them on a wire rack to cool completely before frosting.
Step 5: Whip Up the Pink Buttercream
While cupcakes cool, focus on the star of this recipe — the pink buttercream frosting. Beat the softened butter until perfectly smooth. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla, heavy cream, and a pinch of salt until your frosting is fluffy and light. Finally, add pink gel food coloring until your desired shade of pink shines through.
Step 6: Frost and Decorate
Transfer your luscious pink buttercream into a piping bag and decorate your cooled cupcakes. You can swirl, dollop, or get creative with your favorite tips to make each cupcake look like a little work of edible art.
How to Serve Pink Buttercream Cupcakes Recipe
Garnishes
To really make your Pink Buttercream Cupcakes Recipe stand out, consider topping with edible pearls, sprinkles, or delicate sugar flowers. A light dusting of edible glitter can add a magical sparkle that will light up any party table.
Side Dishes
These cupcakes pair beautifully with fresh berries or a simple fruit salad, as the tartness contrasts wonderfully with the sweet buttercream. A cup of tea or a glass of milk also complements the rich flavors, making it a perfect afternoon treat.
Creative Ways to Present
Serve these cupcakes on a tiered cake stand for a stunning centerpiece, or place them in colorful cupcake boxes for thoughtful gifts. For an extra special touch, tie a ribbon around each cupcake liner or add a personalized name tag when hosting events.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cupcakes, store them in an airtight container at room temperature to keep them moist for up to two days. Avoid refrigerating unless your room temperature is very warm, as this can dry them out.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag for up to three months. When ready to serve, thaw them at room temperature before adding the pink buttercream frosting for the best texture and flavor.
Reheating
If you want to warm your cupcakes slightly before serving, pop one in the microwave for about 10-15 seconds. This gives the cupcake a fresh-baked warmth without melting the frosting if already applied.
FAQs
Can I use regular food coloring instead of gel?
Yes, you can use liquid food coloring, but keep in mind it may thin out your buttercream slightly and the color might be less vibrant. Gel coloring is preferred to maintain the frosting’s consistency and brightness.
How do I make the buttercream less sweet?
To balance the sweetness, add a tiny pinch more salt or a bit of cream cheese to the buttercream. You can also reduce the powdered sugar slightly, but be cautious as this affects the frosting’s texture.
Can I substitute milk with a plant-based alternative?
Absolutely! Almond milk, oat milk, or any other plant-based milk will work well in the cupcake batter and buttercream. Just use unsweetened versions to keep the flavor in check.
What’s the best way to pipe the buttercream?
Use a large star or round piping tip for a classic swirl look. Hold the bag at a 90-degree angle to the cupcake surface and pipe from the outside edge inward or from the center out, depending on your desired design.
How long can I keep frosted cupcakes at room temperature?
Frosted cupcakes can be kept at room temperature for up to two days if stored in an airtight container and kept away from direct sunlight or heat to prevent melting or spoilage.
Final Thoughts
Making the Pink Buttercream Cupcakes Recipe is such a joyful experience, and the results are always rewarding. The balance of the fluffy vanilla cupcake and silky pink buttercream is simply addictive. Whether you are baking for loved ones or treating yourself, these cupcakes are sure to bring smiles and sweet memories. Give them a try and see how this charming recipe becomes a treasured favorite in your baking repertoire!
Print
Pink Buttercream Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pink Buttercream Cupcakes are classic vanilla cupcakes topped with a smooth, creamy pink buttercream frosting. Perfect for birthdays or any celebration, they feature a moist and tender crumb with a rich, vibrant frosting that’s both flavorful and visually stunning.
Ingredients
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 vanilla extract
- 1/2 cup whole milk
Pink Buttercream
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Pink food coloring (gel recommended)
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a large bowl, use a mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, indicating good aeration.
- Add eggs and vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and milk to the wet mixture in three additions, starting and ending with the flour mixture. Mix each addition just until combined to avoid overmixing.
- Fill cupcake liners: Evenly divide the batter among the lined cupcake cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from oven and transfer cupcakes to a wire rack to cool completely.
- Prepare the buttercream: Beat the softened butter in a mixing bowl until smooth. Gradually add powdered sugar one cup at a time, beating well after each addition until the frosting is smooth and fluffy.
- Add flavor and color: Mix in the vanilla extract, heavy cream (or milk), and a pinch of salt to enhance flavor and texture. Then blend in pink gel food coloring until the desired shade is achieved.
- Decorate cupcakes: Transfer the pink buttercream frosting into a piping bag and decorate the cooled cupcakes as desired, creating attractive and festive designs.
Notes
- Gel food coloring provides a more vibrant pink without thinning the frosting.
- Add a drop of rose or strawberry extract to the buttercream for a delightful fruity twist.
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
