If you’re craving something sweet, soft, and absolutely delightful, you have to try this Pink Buttercream Cupcakes Recipe. These cupcakes boast a tender vanilla base, perfectly balanced with a luxuriously creamy, candy-colored pink buttercream frosting that is as delightful to taste as it is to look at. Whether you’re baking for a special celebration or just to treat yourself, these cupcakes offer a charming burst of color and flavor that never fails to brighten the moment.
Ingredients You’ll Need
Every ingredient in this Pink Buttercream Cupcakes Recipe plays a key role in creating those fluffy, moist cupcakes topped with that irresistible smooth frosting. The list is simple, but each item contributes texture, flavor, or that signature pink hue that makes these cupcakes so memorable.
- All-purpose flour: Provides the perfect structure for tender and moist cupcakes.
- Baking powder: Ensures your cupcakes rise beautifully and stay light.
- Salt: Balances sweetness and enhances flavors.
- Unsalted butter (softened): Adds richness and moisture to both cake and frosting.
- Granulated sugar: Sweetens the cupcakes and helps achieve a tender crumb.
- Large eggs: Bind ingredients and add a delicate texture.
- Vanilla extract: Infuses the cupcakes with warm, comforting flavor.
- Whole milk: Keeps cupcakes moist and tender, smoothing out the batter.
- Powdered sugar (sifted): Essential for silky smooth buttercream.
- Heavy cream or milk: Lightens the buttercream for fluffy frosting.
- Pink food coloring (gel recommended): Gives the frosting its dreamy pastel pink without altering texture.
- Pinch of salt: Enhances the sweetness and balances the buttercream flavors.
How to Make Pink Buttercream Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with paper liners—this ensures easy clean-up and perfect cupcake shapes. Then, whisk together the all-purpose flour, baking powder, and salt in a medium bowl; these dry ingredients lay the foundation for your cupcakes’ tender texture.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air, which helps give your cupcakes their soft crumb. Add eggs one at a time, beating well after each, then stir in the vanilla extract to infuse that classic sweet aroma that sets these cupcakes apart.
Step 3: Combine Wet and Dry Ingredients
Add your dry ingredients to the butter mixture in three batches, alternating with the milk, starting and ending with dry. Mix just until combined—overmixing can lead to denser cupcakes, which is not what we want here. Your batter should look smooth and pourable, ready to fill those cupcake liners.
Step 4: Bake the Cupcakes
Divide the batter evenly into the liners, filling each about two-thirds full for perfect rising without overflow. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool your cupcakes completely on a wire rack before frosting to prevent the buttercream from melting.
Step 5: Whip Up the Pink Buttercream
For the frosting, beat softened butter until smooth and creamy. Gradually incorporate sifted powdered sugar, one cup at a time, beating well between additions to create a fluffy texture. Add vanilla extract, a pinch of salt, and the heavy cream or milk, beating until the buttercream is light and airy. Finally, mix in gel pink food coloring a little at a time until you reach your desired shade of pink, perfect for that eye-catching and delicious top layer.
Step 6: Decorate the Cupcakes
Transfer your beautiful pink buttercream into a piping bag fitted with your favorite tip, and generously frost the cooled cupcakes. Whether you swirl, dollop, or create delicate rosettes, the frosting should be the star of the show.
How to Serve Pink Buttercream Cupcakes Recipe
Garnishes
To elevate your Pink Buttercream Cupcakes Recipe even further, consider adding delicate fresh berries, edible pearls, or a light sprinkle of sanding sugar on top of the frosting. These simple touches add elegance and a burst of complementary flavor or sparkle without overwhelming the luscious pink buttercream.
Side Dishes
Serve these cupcakes alongside a cup of warm tea or a refreshing glass of sparkling lemonade to balance their sweetness. They also pair beautifully with fresh fruit salad or a light coffee for a delightful afternoon treat with friends and family.
Creative Ways to Present
Present your cupcakes in charming cupcake boxes with colorful liners or arrange them on a tiered dessert stand to create a stunning centerpiece. For a playful twist, match the frosting color with themed decorations for birthdays, baby showers, or garden parties—these pink buttercream beauties will undoubtedly steal the show.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep your Pink Buttercream Cupcakes Recipe cupcakes in an airtight container at room temperature for up to two days. This preserves the moistness of the cake and keeps the buttercream fresh and soft.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container. When you’re ready to enjoy, thaw them at room temperature, then frost your cupcakes fresh for the best texture and taste. Buttercream frosting can also be frozen in an airtight container, just give it a quick whip before using.
Reheating
Generally, there is no need to reheat cupcakes, but if you’d like your Pink Buttercream Cupcakes Recipe to be slightly warm, let them sit at room temperature or place them in a warm (not hot) oven for a few minutes without the frosting. Avoid heating the frosting directly to maintain its texture and appearance.
FAQs
Can I use liquid food coloring instead of gel for the pink buttercream?
While you can, gel food coloring is recommended because it gives a more vibrant pink without thinning the buttercream, ensuring it stays fluffy and stable.
How do I make the cupcakes extra moist?
Make sure not to overmix the batter and use whole milk as it adds richness. Also, baking them just until a toothpick comes out clean prevents drying out.
Can I add a different flavor to the buttercream?
Absolutely! Adding a drop or two of rose or strawberry extract to the pink buttercream will give a lovely fruity twist that complements the vanilla cupcakes beautifully.
How long will these cupcakes keep fresh?
Stored in an airtight container at room temperature, your Pink Buttercream Cupcakes Recipe cupcakes will stay fresh for up to two days. For longer storage, consider freezing.
Is it possible to make these cupcakes dairy-free?
Yes, you can substitute dairy milk with almond or oat milk and use plant-based butter alternatives to make both the cupcakes and buttercream dairy-free, though the texture may slightly differ.
Final Thoughts
This Pink Buttercream Cupcakes Recipe is a true crowd-pleaser that combines a simple vanilla cake with irresistibly fluffy pink frosting, making it a wonderful treat for any occasion. I encourage you to try baking these; they bring such joy and a splash of color that brightens up even the simplest gatherings. You’ll find yourself reaching for this recipe again and again whenever you need a little sweetness in your day.
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 light, fluffy vanilla cupcakes topped with a smooth, creamy pink buttercream frosting. Perfect for birthdays or any special occasion, they offer a delightful balance of sweetness with a vibrant, girly touch. Made from scratch with simple ingredients, they are sure to impress with their moist texture and beautifully piped frosting.
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 vanilla extract
- 1/2 cup whole milk
For the 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 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 until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three portions, alternating with the milk. Begin and end with the flour mixture. Mix gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin pan in the oven and bake for 18 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
- Prepare Buttercream: To make the pink buttercream frosting, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. Mix in the vanilla extract, heavy cream (or milk), and a pinch of salt. Continue beating until the frosting is light and fluffy. Add pink gel food coloring gradually until your desired shade is achieved.
- Decorate: Transfer the buttercream into a piping bag and decorate the cooled cupcakes with your preferred designs. Enjoy!
Notes
- Use gel food coloring for a more vibrant pink without thinning the frosting.
- For a fruity twist, add a drop of rose or strawberry extract to the buttercream.
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
