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Pink Buttercream Cupcakes

Irresistibly Soft Pink Buttercream Cupcakes for Any Celebration

These Pink Buttercream Cupcakes are a delightful treat that brightens any celebration with their fluffy vanilla sponge and vibrant frosting.
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Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • ½ cup Unsalted Butter softened; substitute with margarine for a dairy-free option
  • 1 large Egg White provides structure
  • ½ cup All-Purpose Flour can use gluten-free flour
  • ½ cup Granulated Sugar sweetens the batter
  • ½ tsp Baking Powder ensure it’s fresh
  • ¼ tsp Salt optional if avoiding salt
  • ¼ cup + 1 Milk substitute with almond milk for non-dairy
For the Frosting
  • 1½ cups Powdered Sugar sifted for best consistency
  • ½ cup Unsalted Butter softened; can use margarine
  • ½ tsp Vanilla Extract for frosting
  • 1-2 tbsp Heavy Cream substitute with milk for lighter option
  • 1-2 drops Pink Food Coloring use gel for better vibrancy

Equipment

  • mixing bowls
  • mixer
  • cupcake pan
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your cupcake pan by lining it with paper liners.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
  3. Beat the softened unsalted butter and granulated sugar together until light and fluffy, then add the egg white and vanilla extract.
  4. Gradually alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
  5. Pour the batter into the cupcake liners, filling them about two-thirds full, and bake for 17-19 minutes.
  6. Prepare the pink buttercream frosting by beating the softened unsalted butter until creamy, then adding sifted powdered sugar, heavy cream, and vanilla extract.
  7. Add food coloring to frosting, mix until desired shade, then frost each cooled cupcake with a piping bag.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 90mgSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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