Description

These vanilla cupcakes are light, fluffy, and full of rich vanilla flavor, topped with a smooth blush pink buttercream frosting. Perfect for birthdays, celebrations, or any occasion that calls for an elegant homemade treat.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

1 cup unsalted butter, softened (for frosting)

4 cups powdered sugar

1 tsp vanilla extract (for frosting)

2–3 tbsp heavy cream

A few drops pink food coloring (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients and mix just until combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the frosting, beat the butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the vanilla extract and add heavy cream one tablespoon at a time until the desired consistency is reached.
Add pink food coloring if desired and mix until evenly blended.
Frost the cooled cupcakes using a piping bag or spatula and serve.

Notes

Add 1 teaspoon almond extract for a subtle flavor variation.

Fill the center of each cupcake with strawberry or raspberry jam for a fruity twist.

Use beet powder for a natural blush color alternative.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Unfrosted cupcakes can be frozen for up to 2 months and thawed at room temperature before frosting.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 420 kcal
Sugar: 45 g
Sodium: 120 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 54 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 85 mg