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–+ servings
pink and white frosted cupcakes

Pink And White Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 45 minutes
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Silicone spatula
  • 1 Whisk
  • 1 Set of measuring cups
  • 1 set of measuring spoons
  • 1 wire cooling rack
  • 2 piping bags
  • 2 piping tips (large star or round)

Ingredients
  

  • 190 gram all-purpose flour
  • 7 gram baking powder
  • 2 gram fine salt
  • 115 gram unsalted butter softened
  • 200 gram granulated sugar
  • 2 large eggs room temperature
  • 5 milliliter vanilla extract
  • 180 milliliter whole milk room temperature
  • 60 milliliter sour cream room temperature
  • 170 gram unsalted butter softened
  • 360 gram powdered sugar sifted
  • 5 milliliter vanilla extract
  • 1 30–45 mL heavy cream or milk
  • 1 pinch fine salt
  • 1 2–3 drops pink gel food coloring

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with the 12 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 a mixer until light and fluffy, about 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • In a small bowl stir together the milk and sour cream until smooth.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
  • Add half of the milk mixture and mix gently, then repeat alternating dry and wet ingredients, ending with the dry, mixing only until a smooth batter forms.
  • 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.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the pan and place them directly on the wire rack to cool completely, about 30–40 minutes.
  • For the frosting, beat the softened butter in a medium bowl until creamy and pale, about 2 minutes.
  • Gradually add the powdered sugar, about 60 g at a time, mixing on low until incorporated, then increasing to medium until fluffy.
  • Mix in the vanilla extract, salt, and 30 mL of cream or milk, beating until light and smooth, adding a little more cream if needed for piping consistency.
  • Divide the frosting evenly between two bowls.
  • Leave one bowl of frosting white and tint the other with 2–3 drops of pink gel food coloring, mixing until the color is uniform.
  • Fit one piping bag with a large tip and fill it with the white frosting.
  • Fit the second piping bag with a large tip and fill it with the pink frosting.
  • Pipe white swirls on half of the cooled cupcakes and pink swirls on the remaining cupcakes, or alternate colors on each cupcake as desired.
  • Let the frosted cupcakes rest at room temperature for about 10 minutes so the frosting slightly firms before serving.

Notes

For best results, use room-temperature ingredients to ensure a smooth, well-emulsified batter and frosting, and avoid overmixing once the flour is added to keep the cupcakes tender. Gel food coloring gives you vibrant pink without thinning the frosting, while a small pinch of salt in the buttercream balances the sweetness. If your kitchen is warm, chill the frosted cupcakes for 10–15 minutes before transporting, but serve them at room temperature for the softest texture. Cupcakes are best eaten the day they’re made, yet they can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days, bringing them back to room temperature before enjoying.
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