Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1–2 tbsp pink food coloring
- 1/4 tsp salt
- For the frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- Pink sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, mix flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs and vanilla, mixing well.
- Gradually add flour mixture and milk, alternating until the batter is smooth. Add pink food coloring to achieve desired shade.
- Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.
- Prepare the frosting by beating softened butter until creamy. Gradually add powdered sugar, mixing until combined, then add heavy cream and vanilla, beating until fluffy.
- Once cupcakes are cool, frost each cupcake with pink frosting and decorate with sprinkles.
Notes
- Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for one week.
- For best taste, frost cupcakes just before serving.
- Feel free to use different food coloring to suit any theme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg