Vanilla Cupcakes with Blush Pink Buttercream Frosting

Why You’ll Love This Recipe

• Light and fluffy texture – The cupcakes are incredibly soft with the perfect crumb.
• Rich vanilla flavor – Simple yet classic, vanilla shines in both the cupcake and frosting.
• Gorgeous pink frosting – The blush pink buttercream adds a beautiful touch to any celebration.
• Easy to make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Customizable – Change the frosting color or add sprinkles for a fun variation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Blush Pink Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 2-3 tbsp heavy cream
• 1 tsp vanilla extract
• A few drops of pink food coloring

Directions

Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Bake the Cupcakes

7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool completely on a wire rack before frosting.

Prepare the Frosting

10. In a large bowl, beat the softened butter until smooth.
11. Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
12. Add the heavy cream, vanilla extract, and pink food coloring. Mix until fully combined and the frosting is light and fluffy.

Frost the Cupcakes

13. Using a piping bag or a spatula, frost the cooled cupcakes with the blush pink buttercream.
14. Optionally, decorate with sprinkles or edible flowers for an extra special touch.

Servings and Timing

• Servings: Makes about 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: Approximately 35 minutes

Variations

• Chocolate Version – Add 2 tbsp of cocoa powder to the dry ingredients for a chocolate twist.
• Lemon Zest Addition – Add 1 tsp of lemon zest for a fresh citrus flavor.
• Almond Infusion – Replace half of the vanilla extract with almond extract for a nutty depth.
• Color Customization – Change the food coloring to match any occasion or theme.

Storage/Reheating

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigeration: Frosted cupcakes can be stored in the refrigerator for up to 5 days. Let them sit at room temperature before serving.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
• Reheating: While cupcakes are best served fresh, you can warm them slightly in the microwave for a few seconds if needed.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them before serving.

2. How do I get a smooth buttercream consistency?

Ensure your butter is fully softened before beating, and add heavy cream gradually until the frosting reaches the desired consistency.

3. Can I use a different food coloring?

Absolutely! Use gel or liquid food coloring in any shade to match your preference.

4. What’s the best way to frost cupcakes neatly?

Use a piping bag with a large round or star tip for a professional look. If using a spatula, smooth in circular motions.

5. How do I prevent dry cupcakes?

Be careful not to overmix the batter, and avoid overbaking. Test doneness with a toothpick.

6. Can I substitute milk with a non-dairy alternative?

Yes, you can use almond milk, oat milk, or coconut milk, but it may slightly alter the texture.

7. Why did my cupcakes sink in the middle?

This can happen if the batter was overmixed or if the oven door was opened too soon. Ensure your baking powder is fresh.

8. Can I double this recipe?

Yes! Simply double all the ingredients, but bake in batches to ensure even baking.

9. What can I use instead of heavy cream in the frosting?

You can use whole milk or half-and-half, but the texture may be slightly less rich.

10. Can I make mini cupcakes?

Yes! Adjust the baking time to about 10-12 minutes for mini cupcakes.

Conclusion

Vanilla Cupcakes with Blush Pink Buttercream Frosting are the perfect treat for birthdays, baby showers, or any sweet celebration. With their soft texture, rich flavor, and stunning frosting, they’re sure to be a hit. Try them today and enjoy a bakery-style dessert right at home!

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