- Perfect for parties and special occasions.
- Easy-to-follow recipe with stunning results.
- Customizable pastel colors for any theme.
- The combination of sour cream and milk creates ultra-moist cupcakes.
- A fun decorating activity for kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Sugar
- Large eggs
- Vanilla extract
- Sour cream
- Milk
For the pastel buttercream frosting:
- Unsalted butter, softened
- Powdered sugar
- Heavy cream
- Vanilla extract
- Pastel food coloring (pink, blue, yellow, purple)
For decoration:
- Star-shaped sprinkles
- Edible glitter (optional)
Directions
- Prepare the cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream and milk, until the batter is smooth.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Make the pastel buttercream frosting:
- Beat the butter and powdered sugar together in a large bowl until smooth. Add heavy cream and vanilla extract, and continue to beat until the mixture is light and fluffy.
- Divide the frosting into four bowls and tint each with a different pastel color using food coloring.
- Decorate the cupcakes:
- Fill a piping bag fitted with a star tip with layers of the pastel frostings. Pipe swirls or layers onto each cooled cupcake.
- Sprinkle with star-shaped sprinkles and edible glitter for a magical finishing touch.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Variations
- Flavors: Add a teaspoon of almond or lemon extract to the batter for a twist on the classic vanilla flavor.
- Colors: Customize the pastel frosting to match party themes or holidays.
- Decorations: Substitute star-shaped sprinkles with your favorite shapes or add mini candies for extra flair.
Storage/Reheating
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
FAQs
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving.
2. Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw and decorate as needed.
3. How can I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
4. Can I use store-bought frosting?
Absolutely! Store-bought frosting works in a pinch, but homemade buttercream offers better texture and flavor.
5. What piping tip works best for swirls?
A star tip (such as Wilton 1M or 2D) creates beautiful swirls and layers.
6. How can I prevent the cupcakes from being dry?
Be sure not to overmix the batter or overbake the cupcakes. Use the toothpick test to ensure doneness.
7. Can I use gel food coloring?
Yes, gel food coloring works great for vibrant pastel shades without altering the frosting consistency.
8. What can I use instead of sour cream?
You can substitute sour cream with plain Greek yogurt for similar results.
9. How can I evenly distribute the batter?
Use an ice cream scoop to portion the batter evenly into the cupcake liners.
10. How do I create multi-colored swirls?
Layer the different colored frostings in the piping bag for a rainbow swirl effect.
Conclusion
Pastel Star Cupcakes are an irresistible combination of moist vanilla cake and fluffy, colorful buttercream frosting. Whether for a birthday, baby shower, or just a fun baking session, these cupcakes are sure to impress. Try them out and let the magic of pastel colors and sweet flavors brighten your day!
Pastel Star Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Create stunning Pastel Star Cupcakes that are perfect for celebrations or a delightful treat. These moist vanilla cupcakes topped with swirled pastel buttercream and star-shaped sprinkles are as visually enchanting as they are delicious.
Ingredients
For the Cupcakes:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Sugar
- Large eggs
- Vanilla extract
- Sour cream
- Milk
For the Pastel Buttercream Frosting:
- Unsalted butter (softened)
- Powdered sugar
- Heavy cream
- Vanilla extract
- Pastel food coloring (pink, blue, yellow, purple)
For Decoration:
- Star-shaped sprinkles
- Edible glitter (optional)
Instructions
Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Gradually mix in the dry ingredients, alternating with sour cream and milk, until smooth.
- Divide batter evenly into cupcake liners. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
2. Make the Pastel Buttercream Frosting:
- Beat butter and powdered sugar until smooth. Add heavy cream and vanilla extract; beat until light and fluffy.
- Divide frosting into four bowls, tint each with a pastel color, and mix well.
3. Decorate the Cupcakes:
- Fill a piping bag fitted with a star tip with layers of colored frosting.
- Pipe swirls onto cooled cupcakes.
- Garnish with star-shaped sprinkles and optional edible glitter.
Notes
- Substitute sour cream with plain Greek yogurt if needed.
- Use gel food coloring for vibrant pastels without affecting the frosting texture.
- Store unfrosted cupcakes in an airtight container for up to 2 months; thaw and frost before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
