There’s something about a tray of pink and gold cupcakes that makes the whole room soften and glow.
Picture tender vanilla cakes, baked just until golden, crowned with swirls of blush-pink buttercream that smell of vanilla and a hint of strawberry.
A shimmer of edible gold catches the light, turning a simple cozy dessert into something that feels truly special—yet they’re surprisingly quick to pull together for a batch of 12.
These cupcakes are perfect for sweet-tooth fans, beginners who want a “wow” dessert without stress, and anyone planning easy entertaining.
I still remember the afternoon my friend called in a panic about an impromptu birthday gathering; a single hour later, a plate of these pink-and-gold beauties stole the show and calmed everyone’s nerves.
They shine at birthday parties, baby showers, Sunday suppers, or last-minute celebrations. Ready to bring this dish to life?
Why You’ll Love It
- Delivers a soft, tender crumb with rich vanilla-butter flavor
- Creates a stunning pink-and-gold look for parties or showers
- Uses simple, familiar ingredients and straightforward step-by-step instructions
- Pipes beautifully for tall swirls and bakery-style cupcake presentation
- Adapts easily with different colors, sprinkles, or fillings
Ingredients
- 190 g all-purpose flour, sifted — measure after sifting for accuracy
- 8 g baking powder — make sure it’s fresh for proper rise
- 2 g fine salt — balances sweetness and flavor
- 120 g unsalted butter, softened — should dent easily when pressed
- 200 g granulated sugar — regular white caster sugar works well
- 2 large eggs, room temperature — prevents batter from curdling
- 5 mL vanilla extract — use pure extract for best flavor
- 180 mL whole milk, room temperature — higher fat keeps cupcakes tender
- 2–3 drops pink gel food coloring — gel gives vivid color without thinning batter
- 115 g unsalted butter, softened (for frosting) — bring to room temperature for easy whipping
- 250 g powdered sugar, sifted (for frosting) — sifting avoids lumpy frosting
- 30 mL heavy cream or milk (for frosting) — adjust for desired frosting consistency
- 5 mL vanilla extract (for frosting) — adds classic buttercream flavor
- 2–3 drops pink gel food coloring (for frosting) — add gradually to reach shade you like
- 10 mL edible gold luster dust — confirm it’s labeled edible in your region
- 10 mL clear alcohol or lemon extract — helps luster dust dry quickly when painted
- 15 g white chocolate chips (optional, for gold decoration) — melt gently in short bursts
- 10 g gold sprinkles or gold sugar pearls — press lightly so they adhere to frosting
Step-by-Step Method
Preheat the Oven & Prep the Tin
Preheat the oven to 175°C (350°F). Line a standard 12-cup muffin tin with pink cupcake liners so they’re ready for the batter. Make sure the oven rack is centered for even baking.
Set out your butter, eggs, and milk to guarantee they’re at room temperature before you begin mixing.
Combine the Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. Break up any lumps so the mixture is light and even. Sifting the flour first helps create a softer crumb.
Set the dry ingredients aside so they’re ready to add to the wet mixture in stages.
Cream the Butter & Sugar
Beat the softened butter and granulated sugar in a large bowl with a hand or stand mixer. Use medium speed and mix for about three minutes. Aim for a pale, fluffy texture.
Proper creaming traps air, helping the cupcakes rise well. Scrape down the bowl to guarantee everything is evenly combined.
Add Eggs & Vanilla Gradually
Add the eggs one at a time, beating well after each addition. Guarantee each egg is fully incorporated before adding the next.
Mix in the vanilla extract until just combined. Scrape down the sides of the bowl to avoid streaks. Don’t overmix once the eggs are fully blended into the batter.
Alternate Flour & Milk
Add half of the flour mixture to the butter mixture and mix on low just until combined. Pour in the milk and blend gently.
Add the remaining flour mixture and mix on low speed again. Stop as soon as the batter looks smooth and there are no dry streaks to avoid overdeveloping the gluten.
Tint the Batter Pink
Stir in 2–3 drops of pink gel food coloring using a rubber spatula. Fold gently until the color is evenly distributed.
Add more gel in tiny amounts if you want a deeper shade. Remember the color may intensify slightly as the batter rests and bakes. Avoid vigorous mixing at this stage.
Fill Liners & Bake
Divide the batter evenly among the 12 cupcake liners. Fill each liner about two-thirds full for domed tops without overflow.
Tap the pan lightly on the counter to release air bubbles. Bake for 16–18 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the Cupcakes Completely
Remove the muffin tin from the oven and place it on a rack. Let the cupcakes cool in the pan for five minutes to set their structure.
Transfer them carefully to a wire cooling rack. Allow them to cool completely for 30–40 minutes before frosting so the buttercream doesn’t melt or slide.
Beat Butter for Frosting
Place the softened butter for the frosting in a medium bowl. Beat on medium speed until creamy, smooth, and slightly paler. This step usually takes a couple of minutes.
Properly beaten butter creates a lighter, silkier frosting. Scrape down the bowl to guarantee no chunks of butter remain unblended.
Add Powdered Sugar Slowly
Gradually add the sifted powdered sugar to the butter. Start the mixer on low to avoid a sugar cloud. Once combined, increase to medium speed and beat until the frosting is light and fluffy.
Adjust the consistency later with cream if needed. Scrape down the bowl occasionally for an even texture.
Flavor & Adjust Frosting
Pour in the vanilla extract and add the heavy cream or milk. Beat until the frosting is smooth and spreadable.
Adjust the consistency by adding a bit more cream if it’s too thick. If the frosting seems too soft, chill it briefly, then rewhip. Aim for a texture that pipes cleanly yet holds firm swirls.
Tint the Frosting Pink
Add 2–3 drops of pink gel food coloring to the frosting. Beat or stir until the color is uniform.
Add more color in tiny increments if you want a brighter or deeper pink. Remember gel color is strong, so use it sparingly. Let the frosting sit briefly to allow the shade to fully develop.
Melt the White Chocolate (Optional)
Place the white chocolate chips in a microwave-safe bowl. Heat in short 15-second bursts, stirring well after each interval.
Stop as soon as the chocolate is melted and smooth. Let it cool slightly so it thickens just a bit. This helps it drizzle nicely without melting the frosting on contact.
Mix the Gold Luster Paint
Combine the edible gold luster dust with clear alcohol or lemon extract in a small bowl. Stir until you have a smooth, paintable liquid with no lumps.
Adjust the consistency by adding a drop more liquid if it’s too thick. Keep the mixture nearby with a clean food-safe brush for decorating.
Pipe Tall Frosting Swirls
Fit a large piping bag with a star tip and fill it with the pink frosting. Hold the bag upright over each cupcake.
Pipe a swirl starting at the outer edge and work inward, building height in a spiral. Apply steady pressure for smooth lines. Repeat for all cupcakes, refilling the bag as needed.
Add White Chocolate Details
Drizzle or dot the slightly cooled melted white chocolate over the frosting swirls. Use a spoon or piping bag for more control.
Create thin lines, small drips, or random accents depending on your style. Let the chocolate set for five to ten minutes so it firms up before adding the gold highlights.
Pipe Extra Pink Accents
Fill a small piping bag fitted with a round tip with some remaining pink frosting. Pipe tiny dots, beads, or small lines over the existing swirls.
Focus on creating texture and dimension rather than covering everything. Keep the accents delicate so they complement, rather than compete with, the gold details.
Paint on Gold Highlights
Dip a clean food-safe brush into the gold luster mixture. Lightly brush it along the edges of the frosting swirls, raised areas, or over the set white chocolate.
Work in light strokes to avoid saturating any one spot. Allow the gold to dry briefly as you move from cupcake to cupcake.
Finish with Gold Sprinkles & Set
Scatter gold sprinkles or gold sugar pearls over the frosted cupcakes while the frosting is still slightly soft. Press larger pearls in gently so they adhere.
Let the decorated cupcakes rest for at least ten minutes. This helps the gold paint set and the decorations stay in place before serving or storing.
Ingredient Swaps
- Use gluten‑free all‑purpose flour (1:1 blend with xanthan gum) in place of regular flour for gluten‑free cupcakes.
- Swap dairy: use plant milk (oat, soy, or almond) in the batter and frosting, and a good vegan butter stick for fully dairy‑free cupcakes.
- For egg‑free, replace each egg with 60 g unsweetened applesauce or 1 “flax egg” (1 Tbsp ground flax + 3 Tbsp water, rested).
- If you can’t find gold luster dust, use gold sprinkles only, or white sprinkles plus a light mist of edible gold spray.
- Regular liquid food coloring can be used instead of gel, but add it gradually and reduce the milk in the frosting slightly if it becomes too thin.
You Must Know
– Scale – For a double batch (24 cupcakes), multiply all ingredients by 2 but keep cupcake cups no more than two-thirds full and stagger pans on two oven racks; rotate and swap rack positions halfway through the 16–18 minute bake to promote even color and rise.
Serving Tips
- Arrange cupcakes on a white cake stand to highlight the pink and gold accents.
- Pair with sparkling lemonade, rosé, or champagne for an elegant celebration vibe.
- Add fresh raspberries or strawberries around the stand for extra color and freshness.
- Use individual clear cupcake boxes for party favors or elegant takeaway treats.
- Coordinate napkins, straws, and plates in blush and gold to complete the dessert table.
Storage & Make-Ahead
Store cupcakes in an airtight container in the fridge for up to 3–4 days.
Bring to room temperature before serving for best texture.
You can bake the cupcakes a day ahead and frost later.
Unfrosted cupcakes freeze well for up to 2 months.
Thaw in the fridge, then decorate.
Reheating
Reheat cupcakes gently: microwave 5–10 seconds, just until slightly warm.
Or use a 150°C (300°F) oven for 5–8 minutes.
Avoid stovetop methods to preserve frosting and decorations.
Pink and Gold Party Symbolism
Even before anyone takes a bite, pink and gold cupcakes quietly set the mood, turning your table into a little scene of celebration and softness.
When I set them out, pink feels like a gentle breath—romance, friendship, and that tender “you’re special” whisper. Gold slips in like sunlight, hinting at luxury, confidence, and a bit of drama.
To me, they don’t just decorate the party; they tell a story:
- Pink swirls suggest affection and open-hearted conversation.
- Gold edges glimmer like tiny toasts to success and milestones.
- Their contrast balances sweetness with sophistication.
- The colors together invite guests to relax yet feel indulged.
- Each bite becomes a small, sparkling moment of being cherished.
Final Thoughts
Give these Pink and Gold Cupcakes a try for your next celebration and enjoy how simple they’re to make yet stunning to serve.
Feel free to play with the shades of pink or swap in your favorite sprinkles to make them uniquely yours.
Frequently Asked Questions
Can I Make These Cupcakes Gluten-Free Without Affecting the Color and Texture?
Yes, you can. I’d use a good 1:1 gluten-free baking blend with xanthan gum, sift it well, and keep the gel color the same—you’ll still get tender, pastel cupcakes with dreamy swirled frosting.
How Do I Price Pink and Gold Cupcakes for Selling at Events?
I’d price them by totaling ingredient, packaging, and labor costs, then adding 30–50% profit. For luxe event vibes, I’d charge per piece or dozen, adjusting for venue, customization, and local bakery rates.
What’s the Best Way to Transport Decorated Cupcakes Without Smudging the Gold?
I nestle each cupcake in a snug, lidded carrier, leaving headroom so frosting never brushes plastic. I chill them slightly, drive gently, and you’ll see the gold arrive sparkling, untouched, like tiny crowns.
Are There Kid-Safe Alternatives to Alcohol in the Luster Dust Mixture?
Yes—use lemon extract, water, or clear vanilla. I gently swirl luster dust with them until it’s a silky paint, then brush it on; it dries softer, but your little guests stay completely worry‑free.
How Can I Adapt This Recipe for a Large Tiered Cupcake Tower?
You can scale batter and frosting by weight, bake multiple batches, then mix heights, sprinkle densities, and gold intensity per tier. I’d keep lower levels sturdier, upper tiers lighter, almost cloud-like, glowing under soft lights.
Pink And Gold Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 pink cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
- 1 small piping bag
- 1 large piping bag
- 1 large star piping tip
- 1 small round piping tip
Ingredients
- 190 gram all-purpose flour sifted
- 8 gram baking powder
- 2 gram fine salt
- 120 gram unsalted butter softened
- 200 gram granulated sugar
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 180 milliliter whole milk room temperature
- 1 2–3 drops pink gel food coloring
- 115 gram unsalted butter for frosting; softened
- 250 gram powdered sugar for frosting; sifted
- 30 milliliter heavy cream or milk for frosting
- 5 milliliter vanilla extract for frosting
- 1 2–3 drops pink gel food coloring for frosting
- 10 milliliter edible gold luster dust
- 10 milliliter clear alcohol or lemon extract for mixing luster dust
- 15 gram white chocolate chips for gold decoration, optional
- 10 gram gold sprinkles or gold sugar pearls
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with pink cupcake liners.
- In a medium bowl whisk together flour, baking powder, and salt until well combined.
- In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Add half of the flour mixture to the wet ingredients, mix on low until just combined, then add the milk and mix again.
- Add the remaining flour mixture and mix on low only until the batter is smooth with no streaks of dry flour.
- Stir in 2–3 drops of pink gel food coloring with a spatula until the batter is evenly tinted.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely for about 30–40 minutes before frosting.
- While the cupcakes cool, beat 115 g softened butter in a medium bowl until creamy and pale.
- Gradually add the powdered sugar to the butter, mixing on low speed to combine, then on medium speed until fluffy.
- Add the vanilla extract and 2 tablespoons (about 30 mL) of cream or milk and beat until the frosting is smooth and spreadable.
- Tint the frosting with 2–3 drops of pink gel food coloring, mixing until the color is uniform and adjusting to your desired shade.
- If using white chocolate chips for gold accents, melt them gently in a microwave-safe bowl in 15-second bursts, stirring between each, then let cool slightly.
- Stir together the edible gold luster dust and clear alcohol or lemon extract in a small bowl to make a smooth paintable liquid.
- Once the cupcakes are completely cool, fit a large piping bag with a star tip and fill it with the pink frosting.
- Pipe tall swirls of frosting onto each cupcake, starting at the outer edge and spiraling upward.
- Drizzle or dot small amounts of melted white chocolate onto the frosting if using, then let it set for 5–10 minutes.
- Use a clean small piping bag fitted with a round tip to add tiny pink details or dots if you want extra texture.
- Using a clean food-safe brush, lightly paint the edges of the frosting swirls or random highlights with the gold luster mixture.
- Immediately sprinkle gold sprinkles or gold sugar pearls over the cupcakes so they adhere to the still-soft frosting.
- Let the decorated cupcakes rest for at least 10 minutes so the gold accents and decorations set before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
