Pink And White Cupcakes

There’s something about a swirl of pink and white frosting that instantly softens the day. Picture a tray of fluffy vanilla cupcakes, crowned with cloud-light buttercream—half blush-pink, half snowy white—lined up like tiny party dresses.

These are cozy, feel-good desserts, simple to make and surprisingly quick; you can have them baked, cooled, and frosted in about an hour.

They’re perfect for sweet-tooth fans, beginners, busy parents, and anyone who needs a pretty treat without bakery-level stress. I still remember a rainy Tuesday when a last-minute school event popped up.

No time for elaborate baking, but these pink and white cupcakes saved the day—easy batter, quick swirl, instant smiles from a room full of kids and tired teachers.

They shine at birthday parties, baby showers, Sunday suppers, or those late-night “I need something sweet now” moments. Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic vanilla flavor with a soft, tender crumb.
• Pipes into bakery-style swirls with creamy, stable buttercream frosting.
• Uses simple pantry ingredients you likely already have on hand.
• Adapts easily for holidays with sprinkles or color variations.
• Stays moist and fluffy, even when made a day ahead.

Ingredients

• 190 g all-purpose flour — spoon and level for accuracy
• 7 g baking powder — make certain it’s fresh for proper rise
• 2 g fine salt — balances sweetness in the batter
• 115 g unsalted butter, softened — room temperature for easy creaming
• 200 g granulated sugar — standard white sugar works best
• 2 large eggs, room temperature — helps batter emulsify smoothly
• 5 mL vanilla extract — use pure vanilla for best flavor
• 180 mL whole milk, room temperature — adds moisture and richness
• 60 mL sour cream, room temperature — keeps cupcakes extra tender
• 170 g unsalted butter, softened — for a smooth, fluffy frosting
• 360 g powdered sugar, sifted — prevents lumpy buttercream
• 5 mL vanilla extract — flavors the frosting delicately
• 30–45 mL heavy cream or milk — adjust for ideal piping consistency
• 1 pinch fine salt — cuts through the sweetness of the frosting
• 2–3 drops pink gel food coloring — gives vibrant color without thinning frosting

Step-by-Step Method

Preheat and Prepare Pan

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Set the pan aside.

Make sure your butter, eggs, milk, and sour cream are at room temperature for even mixing.

Gather all ingredients and equipment so everything is ready before you begin mixing the batter.

Combine Dry Ingredients

Whisk the flour, baking powder, and salt together in a medium bowl.

Break up any lumps.

Mix until the leavening is evenly distributed through the flour. Set this bowl aside.

Keeping dry ingredients well blended helps the cupcakes rise evenly and prevents pockets of baking powder in the finished crumb.

Cream Butter and Sugar

Beat the softened butter and granulated sugar in a large bowl with a hand or stand mixer.

Mix on medium speed until the mixture is light, pale, and fluffy, about 3 minutes. Scrape down the sides of the bowl once or twice.

Proper creaming incorporates air, which gives the cupcakes a tender, soft texture.

Add Eggs and Vanilla

Add the eggs one at a time to the butter mixture.

Beat well after each addition so the mixture looks smooth and homogenous.

Mix in the vanilla extract until fully combined. Scrape down the bowl again.

Avoid overbeating at this stage; mix just until everything is evenly incorporated and glossy.

Mix Milk and Sour Cream

Stir the milk and sour cream together in a small bowl until completely smooth.

Make certain there are no lumps of sour cream remaining.

This mixture adds moisture, richness, and a slight tang.

Using room-temperature dairy helps it blend smoothly into the batter without curdling or causing the butter mixture to seize.

Alternate Dry and Wet Additions

Add one-third of the dry ingredients to the butter mixture.

Mix on low speed just until incorporated.

Pour in half of the milk mixture and mix gently.

Repeat with another third of dry, the remaining milk mixture, and finish with the last third of dry ingredients.

Stop mixing as soon as the batter looks smooth and uniform.

Fill Liners and Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.

Smooth the tops lightly if needed.

Place the pan in the preheated oven.

Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with just a few moist crumbs attached.

Cool Cupcakes Completely

Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.

Carefully remove each cupcake from the pan and place directly on the rack.

Allow them to cool completely for 30–40 minutes.

Don’t frost while warm, or the buttercream will melt and slide off the tops.

Beat Butter for Frosting

Place the softened butter for the frosting in a medium bowl.

Beat with a mixer on medium speed until creamy, smooth, and slightly paler, about 2 minutes.

Scrape down the sides of the bowl.

Properly softened and beaten butter gives the frosting a light texture and helps the powdered sugar blend in easily.

Add Sugar and Flavorings

Gradually add the powdered sugar about 60 g at a time.

Mix on low speed until each addition is mostly incorporated, then increase speed to medium until fluffy.

Add the vanilla extract, a pinch of salt, and 30 mL of cream or milk.

Beat until the frosting is light, smooth, and spreadable, adding more cream if needed.

Tint Frosting Pink and White

Divide the frosting evenly between two bowls.

Leave one bowl as is for white frosting.

Add 2–3 drops of pink gel food coloring to the second bowl.

Mix until the color is uniform and reaches your desired shade.

Adjust with another tiny drop if needed.

Gel coloring keeps the consistency thick enough for piping.

Pipe and Set the Cupcakes

Fit two piping bags with large star or round tips.

Fill one with the white frosting, and the other with the pink frosting.

Pipe decorative swirls onto cooled cupcakes, using one color per cupcake or alternating colors as desired.

Let the frosted cupcakes rest at room temperature about 10 minutes so the frosting slightly firms before serving.

Ingredient Swaps

• Use cake flour instead of all-purpose for a softer crumb, or swap up to 50% with whole wheat pastry flour for a heartier version.
• Replace sour cream with plain Greek yogurt, or use buttermilk in place of both the milk and sour cream (same total volume) for extra tang.
• For dairy-free cupcakes, use vegan butter and a neutral plant milk (like oat or soy) plus a dairy-free yogurt in place of sour cream.
• Make them egg-free by using 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water, rested) instead of the eggs, understanding the texture will be slightly denser.
• If you don’t have gel food coloring, use liquid food coloring sparingly and add a bit more powdered sugar if the frosting gets too thin.

You Must Know

– Scale – *For a larger batch (24 cupcakes),* double every ingredient by weight (e.g., flour to 380 g, sugar to 400 g, butter in batter to 230 g, frosting butter to 340 g); use 2 pans on the center rack, staggering them diagonally with at least 2.5 cm / 1 in of space for good air circulation and similar bake time.

Serving Tips

• Arrange alternating pink and white cupcakes in concentric circles on a cake stand.
• Garnish the serving platter with fresh raspberries or strawberries for color contrast.
• Add edible pearls or sprinkles just before serving for extra texture and sparkle.
• Pair with glasses of cold milk or vanilla-flavored lattes for a cozy treat.
• Serve on pastel-colored plates or napkins to emphasize the pink-and-white theme.

Storage & Make-Ahead

Store cupcakes in an airtight container in the fridge for up to 4 days.

Bring to room temperature before serving for the best texture.

You can bake the cupcakes a day ahead and frost later.

Unfrosted cupcakes freeze well for up to 2 months.

Thaw completely before decorating.

Reheating

To gently reheat cupcakes, remove any cold chill, then warm briefly: 5–8 seconds in the microwave, or 5–7 minutes in a 300°F (150°C) oven.

Avoid stovetop reheating.

Baby Showers and Birthdays

Some moments call for desserts that look as sweet as they taste, and pink and white cupcakes shine at baby showers and birthdays. I love how they instantly soften the whole room—little swirls of blush and cream, like tiny party balloons lined up on a tray.

For a baby shower, I picture you setting them beside soft blankets and tiny socks, the pink icing hinting at joy without overpowering the pastel palette. The vanilla scent mingles with coffee and laughter, and each bite feels tender, cloud-like.

At birthdays, they’re playful and bold. Stack them on a stand, alternate colors, add a few sprinkles. Kids’ fingers hover, adults “just take one,” and suddenly the celebration feels complete.

Final Thoughts

Give these Pink and White Cupcakes a try and enjoy how simple they’re to make, yet how special they look on any dessert table.

Have fun customizing the colors, decorations, or flavors to make them your own for any celebration.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Affecting Texture Too Much?

Yes, you can. I’d swap in a good 1:1 gluten‑free baking flour with xanthan gum, then whisk it gently. The batter will still billow softly, and the baked crumb stays tender, moist, and delicate.

How Can I Adapt This Recipe for High-Altitude Baking Conditions?

You can, and I’d tweak like this: reduce sugar slightly, increase flour a tablespoon, cut baking powder a bit, add 1–2 tablespoons extra milk, and shorten baking time—watch for a lightly springy, fragrant crumb.

What Decorations Pair Best With the Pink and White Color Scheme?

I’d pair them with silver dragées, tiny white pearls, and pale pink sanding sugar. Add a swirl of strawberry sauce, a single raspberry, or a shard of white chocolate—each bite looks like a little winter sunrise.

Can I Scale This Recipe for a Large Crowd or Catering Event?

You can absolutely scale this recipe—just multiply each ingredient, keep batches small, and bake in waves. I’d picture trays of tender cakes, warm vanilla in the air, frosting bags lined up like a pastel assembly line.

How Do I Price These Cupcakes if Selling Them Commercially?

I’d start by doubling ingredient and labor costs, then add overhead and 20–40% profit. Taste one, imagine its buttery sweetness in a bakery case, and price where it feels indulgent yet easily ordered by the dozen.