Pink Cupcakes
These soft, fluffy Pink Cupcakes with buttercream frosting are perfect for parties and easy to make—your go-to recipe for a sweet, pretty treat!
Ingredients
For the Pink Cupcakes (Makes 24 cupcakes):
- 2 ½ cups cake flour for a tender, fluffy crumb
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk room temperature
- ¼ cup sour cream adds moisture and richness
- Pink food coloring gel or liquid; adjust for desired shade
For the Pink Buttercream Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 ½ tsp vanilla extract
- 2 –3 tbsp heavy cream adjust for texture
- Pink food coloring use gel for a vibrant color
- Pinch of salt to balance sweetness
Optional for Decoration:
- Sprinkles use any style or color that suits your occasion
- Cupcake liners paper or foil, any color—white or pink looks great
- Piping bag and star tip for elegant frosting swirls
- Edible glitter or sugar pearls for an extra-pretty finish
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Prepare two 12-cup muffin trays by placing a cupcake liner in each well. Set aside.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together:
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Set the bowl aside.
Step 3: Cream the Butter and Sugar
- In the bowl of a stand mixer (or use a hand mixer), cream the butter and sugar on medium speed until light and fluffy—about 2–3 minutes.
- Periodically scrape the bowl’s sides to ensure the mixture stays uniform.
Step 4: Add the Eggs and Vanilla
- Incorporate the eggs individually, mixing thoroughly after each one.
- Add 1 tablespoon vanilla extract and mix to combine.
Step 5: Add Sour Cream and Color
- Mix in the ¼ cup sour cream until just combined.
- Add a few drops of pink food coloring (start small and build to your desired shade). Mix until the color is even.
Step 6: Alternate Dry Ingredients and Buttermilk
- Set your mixer to low and slowly blend in the dry mixture in three rounds, alternating with the buttermilk.
- Start and end with the dry ingredients.
- Mix just until combined after each addition—do not overmix.
- Scrape down the bowl to ensure all flour is incorporated.
Step 7: Fill the Liners
- Spoon the batter into the liners, filling each about two-thirds full for even baking.
Step 8: Bake the Cupcakes
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Avoid opening the oven too early; wait until the tops look set.
Step 9: Cool Completely
- Remove cupcakes from the oven and let them cool in the pan for 5 minutes.
- Place the cupcakes on a cooling rack and let them cool fully before applying frosting.
Step 10: Make the Pink Buttercream
- In a clean mixer bowl, beat 1 cup softened butter on medium-high speed until creamy—about 2 minutes.
- Reduce speed to low and gradually add 4 cups powdered sugar, mixing until incorporated.
- Add 1 ½ tsp vanilla extract and 2 tbsp heavy cream.
- Add a few drops of pink food coloring and beat on medium speed until the frosting is smooth, fluffy, and evenly colored.
- If needed, add more cream (½ tbsp at a time) to adjust consistency.
Step 11: Frost and Decorate
- Transfer the pink buttercream to a piping bag fitted with a star tip.
- Pipe swirls of frosting onto the cooled cupcakes.
- Add sprinkles or decorative toppings while the frosting is still soft.
Notes
Nutrition Information
-
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 170mg
- Total Carbohydrates: 38g
- Dietary Fiber: 0.5g
- Sugars: 27g
- Protein: 3g