Description
These Vanilla Cupcakes with Blush Pink Buttercream are soft, moist, and delicately sweet with a beautiful pastel frosting that’s perfect for birthdays, showers, or any celebration. Classic vanilla flavor and silky pink buttercream make these cupcakes an elegant, crowd-pleasing treat.
Ingredients
For the Vanilla Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
For the Blush Pink Buttercream:
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
- Pink gel food coloring (1–2 drops)
- Pinch of salt
Instructions
To Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Add dry ingredients and milk alternately, starting and ending with dry, mixing just until combined.
- Divide batter evenly among liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
To Make the Blush Pink Buttercream:
- Beat butter until pale and creamy.
- Gradually mix in powdered sugar, starting on low speed.
- Add vanilla, a pinch of salt, and cream to reach desired consistency.
- Add 1–2 drops pink gel food coloring and mix until evenly tinted.
- Frost cooled cupcakes using a piping bag or spatula.
Notes
- Filled cupcakes: Add jam, curd, or ganache to the center for a surprise.
- Flavor twist: Mix in strawberry puree or rose water to the buttercream.
- Decorations: Top with sprinkles, edible pearls, or flowers.
- Mini version: Use a mini muffin tin and bake for 10–12 minutes.
- Dairy-free option: Use plant-based milk and butter.
- Storage: Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. Freeze unfrosted cupcakes for up to 2 months.
