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Pink cupcakes with soft vanilla base and creamy pink buttercream frosting on a light background

Pink Cupcakes With Buttercream Frosting for Parties – Bright, Fun, and Easy

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Bakery-Style
Servings 12 Cupcakes

Ingredients
  

  • For the cupcakes:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/3 cup (75 g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60 ml) neutral oil (canola or vegetable)
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/4 tsp almond extract (optional but recommended)
  • 3/4 cup (180 ml) buttermilk, room temperature
  • Pink gel food coloring (a few drops)
  • For the buttercream:
  • 1 cup (225 g) unsalted butter, softened to cool room temperature
  • 3 to 3 1/2 cups (360–420 g) powdered sugar, sifted
  • 2–3 tbsp heavy cream or milk
  • 2 tsp pure vanilla extract
  • 1/8 tsp almond extract (optional)
  • Pinch of fine sea salt
  • Pink gel food coloring
  • Toppings (optional): Sprinkles, edible pearls, freeze-dried raspberry crumbs

Instructions
 

  • Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  • Mix dry ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.
  • Whisk wet ingredients: In a large bowl, whisk melted butter, oil, eggs, vanilla, and almond extract until smooth.
  • Add buttermilk: Whisk in the buttermilk until evenly combined. The mixture should look creamy.
  • Combine: Add the dry ingredients to the wet and stir with a spatula until just combined. Do not overmix. A few small lumps are fine.
  • Color the batter: Add 1–2 small drops of pink gel color and fold gently. Adjust until you reach a soft, party-perfect pink.
  • Fill and bake: Divide batter evenly among liners, filling each about two-thirds full. Bake for 16–20 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  • Cool completely: Let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool fully before frosting.
  • Make the buttercream: Beat the butter on medium speed until creamy and slightly pale, about 2 minutes. Gradually add powdered sugar, 1/2 cup at a time, beating on low, then medium until fluffy.
  • Adjust texture and flavor: Add vanilla, almond extract, and salt. Beat in cream 1 tablespoon at a time until the frosting is smooth and pipeable. It should hold a peak on a spatula.
  • Tint the frosting: Mix in pink gel a tiny bit at a time. For a two-tone effect, leave some frosting white and swirl in the bag.
  • Frost and decorate: Pipe tall swirls using a large star tip, or spread with an offset spatula. Top with sprinkles or pearls.