Description
Delight in these homemade Pink Buttercream Cupcakes featuring moist vanilla cupcakes topped with a creamy, vibrant pink buttercream frosting. Perfect for birthdays or any celebration, this easy recipe combines classic flavors with a fun pop of color.
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
- 3/4 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 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- Pink gel food coloring, as desired
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy, usually about 2 to 3 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine Ingredients: Alternate adding the dry ingredients and milk to the butter mixture in two parts, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and tough cupcakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Pink Buttercream: Beat the softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating on low speed until incorporated.
- Add Cream and Color: Add the heavy cream or milk, vanilla extract, pinch of salt, and a few drops of pink gel food coloring. Increase speed to high and beat for 2–3 minutes until the frosting is light and fluffy.
- Frost the Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes evenly. Adjust the color of the frosting as desired, and decorate with sprinkles or toppings if preferred.
Notes
- For brighter and more vibrant pink frosting, use gel food coloring as it doesn’t thin the buttercream.
- Cupcakes can be baked a day in advance and stored covered at room temperature for freshness.
- Frosting can be made ahead and refrigerated; bring it to room temperature and re-whip before applying to the cupcakes.
