Pink Cupcakes

These pink cupcakes are light and fluffy pink velvet cake topped with a swirl of homemade cream cheese frosting and sprinkles. An easy and delicious dessert that's perfect for parties!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Decorating Time 15

Total Time 1

Servings

Calories 460kcal

Author Sara Welch

Ingredients

For the cake

1 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
3/4 cup buttermilk
1/3 cup unsalted butter softened
3 tablespoons vegetable oil
1 extra large egg
1 teaspoon vanilla extract
½ teaspoon white vinegar
1/4 teaspoon pink gel food coloring

For the frosting

1 cup unsalted butter softened
8 ounces cream cheese cubed and softened
4 cups powdered sugar
1 teaspoon vanilla extract
pink gel food coloring

For the decorations

¼ cup pink sprinkles

Instructions

For the cake

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with pink cupcake liners.
Sieve the flour, baking powder, baking soda, and salt into a large bowl then stir in the sugar.
In a separate bowl, use a whisk to combine the buttermilk, melted butter, vegetable oil, egg, vanilla, vinegar, and pink food coloring.
Slowly mix the wet ingredients into the dry ingredients until the mixture is just combined. Be careful not to overmix your batter.
Divide the batter evenly among the 12 cupcake liners. They will be filled 2/3rds of the way full.
Bake for 20-23 minutes, or until lightly browned and a toothpick inserted in the center of a cupcake comes out clean.
Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.

For the frosting

Beat the butter and vanilla extract together with a stand mixer or electric mixer for 1-2 minutes or until light and fluffy.
Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until everything is combined.
In a separate bowl beat the cream cheese until smooth. This ensures there are no lumps of cream cheese in the frosting.
Add the cream cheese to the frosting mixture and beat until combined. It should be smooth and creamy and have a medium consistency.
Dip a toothpick into pink food coloring and use to tint the frosting a pale pink shade. Beat well until combined.

For the decorations

Place the frosting in a piping bag fitted with a large star tip. Pipe a peak of frosting in the center of a cupcake, then pipe around it three times moving closer to the center after each circle. Pull the piping tip away as you release the pressure on the bag.
Repeat on the remaining cupcakes, then top each cupcake with sprinkles. Serve.

Notes

The cupcakes can be stored in the refrigerator for 3 days. They are best enjoyed at room temperature so one to two hours before serving, remove from the refrigerator. The cupcakes can be stored un-frosted in a container in the freezer for up to 3 months.
You can add more food coloring for a more intense pink color.
Feel free to use any type of pink sprinkles that you like. I used pink pearls which I purchased at my local craft store.

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