Pink Buttercream Cupcakes
Indulge in the delightful sweetness of Pink Buttercream Cupcakes, where soft, fluffy vanilla cupcakes meet a luscious pink frosting. Perfect for celebrations or a sweet treat any day, these irresistible cupcakes are a visual feast that promises to brighten your day and impress your guests!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- ½ cup whole milk
- 2 tsp pure vanilla extract
- Gel food coloring (pink, as desired)
- 3 cups powdered sugar
- ¼ cup cream cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time and mix in the vanilla extract.
- Gradually add the dry mixture alternating with milk until just combined; do not overmix.
- Fold in pink food coloring until you achieve your desired shade. Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting: Beat softened butter until creamy, gradually adding powdered sugar and milk until smooth; mix in pink food coloring to match the cupcakes.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: For added flavor, replace half of the vanilla extract with almond extract. Top with sprinkles or edible glitter for a festive touch. Store leftovers in an airtight container at room temperature for up to three days.