Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp bubblegum flavoring
- Pink food coloring (optional)
- Rainbow sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with liners. Combine dry ingredients in a bowl and whisk well.
- In another bowl, beat softened butter until creamy, then add eggs one at a time. Stir in vanilla, buttermilk, and bubblegum flavoring. Add pink food coloring if desired.
- Mix wet ingredients into dry ingredients, stirring until just combined. Fill cupcake liners about two-thirds full.
- Bake for 18-20 minutes until a toothpick comes out clean. Cool completely and decorate with frosting and sprinkles.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage (up to a week) but the frosting texture may change.
- Consider using vanilla buttercream or whipped cream frosting for a delightful pairing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg