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pink and purple cupcakes

Pink and Purple 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 cupcake/muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 electric hand mixer or stand mixer
  • 2 silicone spatulas
  • 1 Whisk
  • 1 set measuring cups
  • 1 set measuring spoons
  • 2 piping bags
  • 2 piping tips (large round or star)
  • 1 Cooling rack

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 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 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 2–3 tbsp heavy cream or milk
  • 2 teaspoon vanilla extract
  • 1 pinch fine salt
  • 1 2–3 drops pink gel food coloring
  • 1 2–3 drops purple gel food coloring
  • 2 tablespoon pink sprinkles
  • 2 tablespoon purple sprinkles

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the cupcake pan with paper liners.
  • In a medium bowl whisk together the flour, baking powder, and salt.
  • In a large bowl beat the softened butter and granulated sugar with a 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 until just combined, then mix in the milk.
  • Add the remaining dry ingredients and mix on low until just combined, scraping down the bowl as needed.
  • 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, let cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely, about 25 minutes.
  • While the cupcakes cool, beat the softened butter for frosting in a large bowl until creamy and pale, about 2 minutes.
  • Gradually add the powdered sugar to the butter, beating on low at first, then increasing to medium until smooth.
  • Add the vanilla, salt, and 2 tablespoons of cream or milk, then beat on medium-high until fluffy, adding a bit more cream if needed for a smooth, pipeable consistency.
  • Divide the frosting evenly into two bowls.
  • Tint one bowl with pink gel food coloring and the other with purple, adding a drop at a time and mixing until you reach the desired shade.
  • Fit two piping bags with your chosen tips and fill one with pink frosting and one with purple frosting.
  • Pipe swirls of pink and purple frosting onto the cooled cupcakes, alternating colors or pairing both colors on each cupcake as desired.
  • Decorate the frosted cupcakes with pink and purple sprinkles if using.
  • Let the frosted cupcakes rest at room temperature for 10–15 minutes so the buttercream can set slightly before serving.

Notes

For best results, use room-temperature ingredients so the batter emulsifies smoothly and the cupcakes rise evenly; avoid overmixing after adding the flour to keep them tender. If you want a bakery-style swirl with both colors at once, place the pink and purple frosting side by side in the same piping bag to create a dual-color effect. Gel food coloring is preferred over liquid to keep the frosting from thinning. If your kitchen is very warm, briefly chill the frosted cupcakes (10–15 minutes) before serving so the buttercream holds its shape. Cupcakes can be stored covered at room temperature for 1 day or refrigerated up to 3 days; allow chilled cupcakes to come to room temperature before enjoying for the best texture.
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