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–+ servings
pink frosted bakery treats

Girly Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 electric hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 Ice cream scoop or large spoon
  • 1 piping bag
  • 1 large star piping tip

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 2 drops pink gel food coloring
  • 3/4 cup unsalted butter for frosting; softened
  • 2 1/2 cup powdered sugar for frosting; sifted
  • 2 tablespoon heavy cream for frosting; plus more as needed
  • 1 teaspoon vanilla extract for frosting
  • 1 2–3 drops pink gel food coloring for frosting
  • 2 tablespoon pink and white sprinkles for decorating

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add half of the dry ingredients to the wet mixture, mix on low speed just until combined, then mix in the milk, followed by the remaining dry ingredients.
  • Stir in 2 drops of pink gel food coloring until the batter is evenly tinted a light pink.
  • Divide the batter evenly among the 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 cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
  • While the cupcakes cool, prepare the frosting by beating the softened butter in a medium bowl until creamy.
  • Gradually add the powdered sugar to the butter, mixing on low speed until combined, then increase speed to medium until fluffy.
  • Add the heavy cream and vanilla extract, then beat until the frosting is smooth and spreadable, adjusting with more cream if needed.
  • Tint the frosting with pink gel food coloring, mixing until you reach your desired shade of pink.
  • Fit the piping bag with a large star tip and fill it with the pink frosting.
  • Once the cupcakes are completely cool, pipe generous swirls of frosting onto each cupcake.
  • Decorate the frosted cupcakes with pink and white sprinkles.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and the cupcakes rise evenly; avoid overmixing once the flour is added to keep the crumb tender and soft; if your kitchen is warm, chill the frosted cupcakes for 10–15 minutes to help the buttercream set before transporting; you can adjust the pink color intensity by adding the gel in tiny amounts, since a little goes a long way; finally, store the cupcakes in an airtight container at cool room temperature for up to 2 days or refrigerate for longer storage, bringing them back to room temperature before serving for the best texture and flavor.
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