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Elegant Pink Buttercream Cupcakes

Delightful cupcakes topped with beautiful pink buttercream frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour The foundation of our fluffy cupcakes, providing a soft and tender crumb.
  • 1.5 teaspoons baking powder This ensures our cupcakes rise beautifully.
  • 0.25 teaspoons salt A pinch to enhance the flavors.
  • 0.5 cups unsalted butter, softened Adds richness and moisture to the batter.
  • 1 cups granulated sugar Sweetness that balances the flavors.
  • 2 large eggs Essential for binding the ingredients together.
  • 2 teaspoons vanilla extract For a lovely hint of warmth and complexity.
  • 0.5 cups whole milk Ensures a moist and tender texture.
  • 0.5 teaspoons pink food coloring (optional) Adds that classic, elegant touch of pink.
For the Frosting
  • 1 cups unsalted butter, softened Creates a creamy base for our frosting.
  • 3 cups powdered sugar For the ideal sweet and fluffy texture.
  • 1 teaspoon vanilla extract (for frosting) A touch of flavor that makes the frosting irresistible.
  • 2 tablespoons heavy cream For a luscious, smooth consistency.
  • 0.5 teaspoons pink food coloring (optional) To create that gorgeous pink hue.
  • pinch salt (for frosting) To balance the sweetness.
  • to taste edible flowers (optional) A decorative touch that elevates the presentation.
  • to taste sprinkles or edible glitter (optional) For extra whimsy and fun.

Method
 

Preparation
  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
  2. Prepare the Muffin Tin: Line a 12-cup muffin tin with cupcake liners.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Add Eggs and Vanilla: Incorporate the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until fully combined.
  6. Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients to the wet mixture, alternating with the whole milk. Mix until smooth.
  7. Add Pink Food Coloring (optional): Stir in the pink food coloring until evenly mixed.
  8. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake: Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  10. Cool the Cupcakes: Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack.
Frosting Preparation
  1. Prepare the Pink Buttercream Frosting: In a clean bowl, beat the softened butter until creamy.
  2. Add Flavor and Consistency: Gradually add powdered sugar, blending in vanilla extract, heavy cream, and a pinch of salt until smooth and fluffy.
  3. Color the Frosting (optional): Mix in the pink food coloring until uniformly colored.
  4. Frost the Cupcakes: Once cool, pipe the pink buttercream onto each cupcake.
  5. Garnish: Add edible flowers, sprinkles, or edible glitter for decoration.

Notes

For best results, use room temperature ingredients. You can substitute the all-purpose flour with whole wheat flour or use Greek yogurt in place of some of the butter for a lighter version. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.