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Pink cupcakes are not just pretty and fun to look at, they are also delicious to eat! These yummy vanilla cupcakes are so soft and fluffy, then filled with pink sprinkles, and topped with a delicious buttercream frosting.
Easy Pink Cupcakes Recipe
This easy pink cupcakes recipe is perfect when you need a quick batch of cupcakes that can be made with simple ingredients. The pink color can easily be customized for parties with sprinkles, edible glitter, or fun colors of frosting. Or, you can fill them with fresh fruit for a pink surprise on the inside!
I love how soft and light these cupcakes are too. They can be a sweet treat for Valentine’s Day, Mother’s Day, or even for a princess birthday party. Looking for more fun cupcake recipes? Check out these Hydrangea cupcakes too!
Ingredients You Will Need
- all purpose flour- provides the structure of the cupcakes.
- baking powder- helps the cupcakes rise during baking.
- sea salt- enhances and balances flavors.
- avocado oil (or vegetable oil)- adds moisture and helps the cupcakes be light and moist.
- granulated white sugar- adds the sweetness to the cupcakes.
- vanilla extract- adds a vanilla flavor to the cupcakes.
- egg- helps bind the ingredients together and helps the cupcakes rise during baking.
- milk- adds moisture to the cupcakes.
- pink sprinkles, plus extra for decorating
Buttercream Frosting Ingredients
- 1 stick unsalted butter
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 4 tablespoons milk
How to Make Pink Cupcakes
Step 1: Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners, and set aside.
Step 2: In a medium bowl, add the flour, baking powder, and salt, then whisk the ingredients together, then set the bowl aside.
Step 3: In a large mixing bowl, add the oil, sugar, vanilla extract, and egg, then use a stand mixer or hand mixer, and beat together on medium speed until combined.
Step 4: On low speed, slowly add the dry ingredients and milk to the mixture, and continue mixing together until smooth. Scrape down the sides of the mixing bowl with a rubber spatula and mix once more to ensure all the ingredients are fully incorporated.
Step 5: Add the sprinkles to the batter and mix gently with a rubber spatula until well combined into the batter.
Step 6: Pour the batter evenly into the prepared cupcake pan until each liner is about ¾ full. Bake the cupcakes in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Step 7: Transfer the cupcakes onto a wire cooling rack to cool completely before frosting.
How to Make Buttercream Frosting
In a large mixing bowl, add the butter, vanilla extract, powdered sugar, and milk. Then using an electric mixer, mix on low to medium speed until the ingredients combine and the frosting is smooth and creamy.
Scoop the frosting into a large frosting bag, and use a large star tip. Pipe a generous swirl of frosting onto each cupcake. Top each cupcake with pink sprinkles.
Tips for Making Perfect Pink Cupcakes
- Use gel food coloring: if using pink food coloring, gel is more concentrated than liquid, which can make the batter or frosting get a richer pink color without changing the consistency.
- Don’t overmix the batter: Overmixing can make the cupcakes dense. Mix just until the ingredients are combined.
- Cool completely before frosting: Frosting warm cupcakes can cause the buttercream to melt.
Pink Cupcake Variations
- Make it Strawberry: Add a few tablespoons of strawberry puree to the batter for a fruity twist.
- Add Chocolate: Mix in mini chocolate chips or drizzle melted chocolate over the frosting..
- Festive Toppings: Customize the cupcakes with themed sprinkles for holidays or events.
- Use a Box Mix: If you don’t have time to make these from scratch, use a white cake mix and then add the sprinkles to the batter.
FAQ’S
Yes, but you may need use more and the color may not be as bright. Just be careful you don’t add too much because the liquid coloring can change the batter’s consistency.
Store cupcakes in an airtight container at room temperature for up to 3-4 days or in the fridge for up to 1 week.
Absolutely! Freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.
Cream cheese frosting, whipped cream, or even a glaze made with powdered sugar and milk work beautifully with these cupcakes.
Pink Cupcakes
Equipment
- Cupcake Pan
- Mixing Bowl
- Mixer
Ingredients
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 cup avocado oil, or vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup milk
- 1/2 cup pink sprinkles, plus extra for decorating
Buttercream Frosting Ingredients
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 4 tablespoons milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners, and set aside.
- In a medium bowl, add the flour, baking powder, and salt, then whisk the ingredients together, then set the bowl aside.
- In a large mixing bowl, add the oil, sugar, vanilla extract, and egg, then use a stand mixer or hand mixer, and beat together on medium speed until combined.
- On low speed, slowly add the dry ingredients and milk to the mixture, and continue mixing together until smooth. Scrape down the sides of the mixing bowl with a rubber spatula and mix once more to ensure all the ingredients are fully incorporated.
- Add the sprinkles to the batter and mix gently with a rubber spatula until evenly distributed into the batter.
- Pour the batter evenly into the prepared cupcake pan until each liner is about ¾ full. Bake the cupcakes in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Transfer the cupcakes onto a wire cooling rack to cool completely before frosting.
Buttercream Frosting
- In a large mixing bowl, add the butter, vanilla extract, powdered sugar, and milk. Then using an electric mixer, mix on low to medium speed until the ingredients combine and the frosting is smooth and creamy.
- Scoop the frosting into a large frosting bag, and use a large star tip. Pipe a generous swirl of frosting onto each cupcake. Top each cupcake with pink sprinkles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
