Description
Delightful vanilla cupcakes topped with creamy pink buttercream, perfect for celebrations or an afternoon treat.
Ingredients
Scale
- 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
- 1 tsp vanilla extract
- 1/2 cup milk
- A few drops of pink food coloring
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 tbsp heavy cream
- A few drops of pink food coloring (for frosting)
- Edible pearls or sprinkles for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the softened butter and granulated sugar until light and fluffy, then add eggs one at a time and mix well.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk.
- Divide the batter among the lined cupcake cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Allow cupcakes to cool for 5 minutes before transferring them to a wire rack.
- Beat the unsalted butter for the frosting until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until fluffy.
- Pipe the pink buttercream onto each cupcake and garnish with edible pearls or sprinkles if desired.
Notes
Ensure ingredients are at room temperature for best results. Patience is key; allow cupcakes to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg