Description
Delightful pastel cupcakes topped with creamy buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup unsalted butter, for frosting, room temperature
- 4 cups powdered sugar
- 2–3 tbsp milk, for frosting
- 1 tsp vanilla extract, for frosting
- Food coloring in pastel shades
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate adding the dry ingredients and the milk and sour cream, starting and ending with dry ingredients.
- Scoop the batter into the liners, filling them about 2/3 full.
- Bake for 18-20 minutes until a toothpick comes out clean. Allow to cool completely.
- Beat the butter for frosting until smooth and creamy.
- Gradually add powdered sugar, mixing each cup well.
- Add milk until desired consistency is reached.
- Color frosting with food coloring and use a piping bag to frost cupcakes.
- Top with sprinkles or edible glitter.
Notes
Make sure all ingredients are at room temperature for best results. Leftover frosting can be frozen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 185
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg