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Pink Cupcakes with Cream Cheese Frosting and Pink Sprinkles Recipe

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4.3 from 48 reviews

These delightful Pink Cupcakes are perfect for any celebration, featuring a moist and tender cake infused with a hint of vanilla and a touch of pink coloring. Topped with a creamy, tangy cream cheese frosting tinted in a soft pink hue and adorned with festive sprinkles, these cupcakes are as visually charming as they are delicious.

Ingredients

Cake

  • 1 ½ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¾ cup buttermilk
  • ⅓ cup unsalted butter, softened
  • 3 tablespoons vegetable oil
  • 1 extra large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon white vinegar
  • ¼ teaspoon pink gel food coloring

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 (to tint)
  • ¼ cup pink sprinkles

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with pink cupcake liners to ensure easy removal and festive presentation.
  2. Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a large mixing bowl. Stir in the granulated sugar to combine evenly.
  3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, softened butter, vegetable oil, egg, vanilla extract, white vinegar, and pink gel food coloring until fully blended and smooth.
  4. Incorporate wet into dry: Gradually add the wet ingredients into the dry ingredients, mixing gently just until combined. Take care not to overmix to maintain a tender crumb.
  5. Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake the cupcakes: Place the tin in the oven and bake for 20-23 minutes, or until cupcakes are lightly browned and a toothpick inserted in the center comes out clean.
  7. Cool the cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely before frosting.
  8. Make the frosting base: Using a stand or electric mixer, beat the softened unsalted butter and vanilla extract together on medium speed for 1-2 minutes until light and fluffy.
  9. Add powdered sugar: Reduce mixer speed to low and incorporate the powdered sugar gradually, about 1 cup at a time, until fully combined.
  10. Prepare cream cheese: In a separate bowl, beat the softened cream cheese until smooth, eliminating any lumps.
  11. Combine cream cheese and frosting: Add the cream cheese into the butter and sugar mixture and beat until smooth, creamy, and of medium consistency.
  12. Tint the frosting: Dip a toothpick into pink gel food coloring and mix into the frosting until a pale pink shade is achieved. Beat well to evenly distribute the color.
  13. Pipe the frosting: Transfer the frosting to a piping bag fitted with a large star tip. Starting in the center of each cupcake, pipe a peak then pipe three circles around it, moving inward after each circle. Finish by gently pulling the tip away to create a clean end.
  14. Decorate and serve: Garnish each cupcake with pink sprinkles on top of the frosting. Serve and enjoy these festive pink cupcakes!

Notes

  • Do not overmix the batter to keep the cupcakes light and fluffy.
  • Ensure the cream cheese and butter are softened for a smooth and creamy frosting.
  • Use gel food coloring to avoid altering the consistency of the batter or frosting significantly.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/pink-cupcakes-with-cream-cheese-frosting-and-pink-sprinkles-recipe/