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
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 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.
