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
Scale
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.
