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Soft and Sweet Pastel Star Cupcakes

Delightful pastel star cupcakes topped with creamy buttercream frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 1/2 cups all-purpose flour Lighter than air, it forms the delicate structure of your cupcakes.
  • 1 1/2 tsp baking powder This magical leavening agent ensures your cupcakes rise beautifully.
  • 1/2 tsp baking soda Adds a lightness, contributing to that fluffy texture.
  • 1/4 tsp salt Enhances the sweetness and balances the flavors.
  • 1/2 cup unsalted butter (room temperature) Rich and creamy, it creates a soft, moist crumb.
  • 1 cup granulated sugar Sweet and sparkling, it brings out the cake's delightful flavor.
  • 2 large eggs Vital for binding and creating a tender texture.
  • 1 tsp vanilla extract Aromatic and warm, it adds a comforting note.
  • 1/2 cup whole milk Adds creaminess and moistness to the batter.
  • 1/2 cup sour cream Provides a slight tang and enhances the cupcakes' richness.
For the buttercream frosting
  • 1 cup unsalted butter (room temperature) The star of the frosting, it lends creamy, dreamy flavor.
  • 4 cups powdered sugar Sweet and fluffy, it brings the frosting together.
  • 2-3 tbsp milk Adjusts the consistency for perfectly spreadable frosting.
  • 1 tsp vanilla extract Complements the sweet notes of the buttercream.
  • to taste food coloring (pastel pink, blue, yellow, or purple) To add cheerful hues and artistic charm.

Method
 

For the Cupcakes
  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat the room-temperature butter and granulated sugar until light and fluffy.
  4. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition.
  5. Vanilla Infusion: Stir in the vanilla extract.
  6. Combine Mixtures: Gradually add the dry ingredients and the milk/sour cream, mixing until just combined.
  7. Scoop and Bake: Fill each liner about two-thirds with batter and bake for 18-20 minutes.
  8. Cooling Down: Allow the cupcakes to cool completely on a wire rack before frosting.
For the Buttercream Frosting
  1. Whip the Butter: Beat the room-temperature butter until smooth and creamy.
  2. Add Sugar Gradually: Gradually sift in the powdered sugar, mixing well.
  3. Adjust Consistency: Slowly add milk until the frosting is spreadable.
  4. Flavor it Up: Mix in the remaining vanilla extract.
  5. Color the Frosting: Divide frosting into bowls and mix in pastel food colors.
  6. Decorate Your Cupcakes: Pipe the colorful frosting onto the cooled cupcakes.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. For a healthier version, substitute part of the flour with whole wheat flour or use a sugar alternative.