Pink Cupcakes
These pink cupcakes are not just visually stunning; they are a treat for the taste buds as well! Fluffy, moist, and topped with a creamy pink frosting, these cupcakes are perfect for birthdays, baby showers, or simply a sweet indulgence. With a hint of vanilla and a pop of color, you’ll find yourself reaching for seconds. Let’s dive into how you can create these delightful desserts at home!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tablespoon vanilla extract
– 1 ½ teaspoons baking powder
– 1/2 teaspoon salt
– Pink food coloring
– 1 cup powdered sugar (for frosting)
– ½ cup butter, softened (for frosting)
– 1-2 tablespoons milk (for frosting)
– Sprinkles (optional)
Servings and Cooking Time
This recipe yields 12 cupcakes. Preparation time is approximately 20 minutes, with an additional 15-20 minutes for baking.
Nutritional Value
Each cupcake (1 serving) contains approximately 200 calories, 10g of fat, 28g of carbohydrates, and 2g of protein. This is based on standard ingredients used in the recipe.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Line a cupcake pan with paper liners.
3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the milk and vanilla extract.
6. In a separate bowl, combine flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture until just combined.
8. Add a few drops of pink food coloring until the desired color is achieved.
9. Fill each cupcake liner about 2/3 full with batter.
10. Bake for 15-20 minutes or until a toothpick comes out clean.
11. Allow the cupcakes to cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. For a vegan option, replace eggs with applesauce or flaxseed meal and use plant-based butter and milk.
Serving and Pairings
These pink cupcakes can be served with a scoop of vanilla ice cream or enjoyed alongside fresh fruit for a refreshing contrast. They are perfect for tea parties or birthday celebrations.
Storage and Reheating
Store the cupcakes in an airtight container at room temperature for up to three days. They can also be frozen for up to two months. To reheat, let them come to room temperature or warm them gently in a microwave.
Cooking Mistakes
– Avoid overmixing the batter to keep the cupcakes light and fluffy.
– Ensure your ingredients are at room temperature for better incorporation.
– Don’t skip the cooling time before frosting to prevent melting.
– Use a toothpick to check for doneness; underbaking can lead to soggy cupcakes.
– Adjust the oven rack to the center for even baking.
Helpful Tips
– Experiment with different food colors for various occasions.
– Use a piping bag for a professional-looking frosting.
– Top with edible glitter for a festive touch.
– Consider adding a surprise filling like jam or chocolate in the center.
FAQs
Can I make these cupcakes gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free blend. Ensure all other ingredients are also gluten-free.
How can I make the frosting more colorful?
You can add more food coloring gradually until you reach your desired shade, blending well after each addition.
Can I use a different flavor for these cupcakes?
Absolutely! You can replace vanilla extract with almond or lemon extract for a different flavor profile.
How long can I store the cupcakes?
Cupcakes can be stored in an airtight container at room temperature for up to three days or frozen for two months.
What can I do with leftover frosting?
Leftover frosting can be stored in the fridge for up to a week. Use it for other baked goods or as a dip for fruits.
Conclusion
These pink cupcakes are sure to be a hit at your next gathering! With their delightful flavor and beautiful appearance, they are perfect for any occasion. Whether you choose to decorate them simply or add some fun toppings, they are bound to bring smiles to everyone who enjoys them.

Pink Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Pink food coloring
- 1 cup powdered sugar for frosting
- ½ cup butter softened (for frosting)
- 1-2 tablespoons milk for frosting
- Sprinkles optional
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Add a few drops of pink food coloring until the desired color is achieved.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.