Pink Cupcakes
These fluffy Pink Cupcakes are soft vanilla treats with a beautiful blush hue and topped with creamy pink buttercream frosting. Perfect for birthdays, baby showers, or any celebration!
Equipment
- Mixing bowls
- Electric mixer
- Muffin tin
- Cupcake liners
- Oven
- Piping bag for frosting
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup milk room temperature
- 1-2 drops pink food coloring or until desired color is achieved
- 1/2 cup unsalted butter softened, for frosting
- 1 1/2 cups powdered sugar for frosting
- 1 tbsp milk for frosting
- 1/2 tsp vanilla extract for frosting
- 1-2 drops pink food coloring for frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add the dry ingredients in batches, alternating with the milk, mixing just until combined.
- Stir in pink food coloring until the desired shade is reached.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar, milk, vanilla, and pink food coloring. Beat until fluffy.
- Pipe or spread the frosting onto the cooled cupcakes and decorate as desired.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Customization: Use strawberry extract or puree for a fruity twist.
- Serving Tip: Add sprinkles or edible glitter for extra festive flair.