Light Pink Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 fine mesh sieve (for flour, optional)
- 1 wire cooling rack
- 1 piping bag
- 1 large round or 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
- 1 3–4 drops pink gel food coloring
- 1 cup unsalted butter softened
- 3 cup powdered sugar sifted
- 1 2–3 tablespoons heavy cream or milk
- 2 teaspoon vanilla extract
- 1 1–2 drops pink gel food coloring
- 1 pinch fine salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper 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 to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Add half of the dry ingredients to the wet mixture and mix on low just until combined.
- Pour in the milk and mix on low until incorporated, then add the remaining dry ingredients and mix just until a smooth batter forms.
- Add 3–4 drops of pink gel food coloring to the batter and gently fold with a spatula until the color is evenly distributed.
- Divide the batter evenly among the 12 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 pan 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, about 25 minutes.
- While the cupcakes cool, prepare the frosting by beating the softened butter in a large bowl until creamy and pale, about 2 minutes.
- Gradually add the powdered sugar, 1 cup at a time, beating on low at first and then on medium until smooth and fluffy.
- Add the vanilla extract, salt, and 2 tablespoons of cream or milk, then beat until the frosting is smooth and spreadable.
- Add 1–2 drops of pink gel food coloring to the frosting and beat until the color is evenly mixed and you reach your desired shade.
- If the frosting is too thick, beat in a little more cream, 1 teaspoon at a time, until it pipes easily.
- Fit a piping bag with a round or star tip and fill it with the pink frosting.
- Pipe swirls of frosting onto the completely cooled cupcakes, starting from the outside and working inward.
Notes
For best results, use gel food coloring rather than liquid so the batter and frosting maintain their texture and bake evenly, and avoid overmixing once the flour is added to keep the cupcakes tender. Ensure all dairy ingredients are at room temperature so the batter emulsifies smoothly and the cupcakes rise evenly. If baking ahead, store unfrosted cupcakes tightly covered at room temperature for up to a day and frost just before serving, or refrigerate frosted cupcakes in an airtight container and let them come to room temperature before eating. You can adjust the pink shade from very pale to more vibrant by adding color gradually, and for extra flair, top the frosted cupcakes with matching sprinkles or a light dusting of edible glitter.
Tried this recipe?Let us know how it was!