Vanilla Cupcakes With Pink Frosting
Pink is one of my favourite colours and my younger daughter’s favourite colour. Today, I’m sharing a recipe for vanilla cupcakes with soft pink frosting made with the addition of cranberry juice.
Pink vanilla cupcakes are perfect for a birthday party, a baby shower, Mother’s Day, Valentine’s Day, or any special occasion.
How to Make Vanilla Cupcakes with Pink Frosting
I made the vanilla cupcakes for my younger daughter’s birthday party last year with a classic 1-2-3-4 cake recipe (1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs) that makes 24 cupcakes.
For the soft pink frosting, I added pure cranberry juice, not made from concentrate, in place of the milk or the cream in a classic recipe for vanilla buttercream frosting.
Vanilla Cupcakes
Preheat the oven to 350 degrees F and line a cupcake pan with 12 paper baking cups.
In a mixing bowl, cream the butter and the sugar until the mixture is light and fluffy. (If you have a stand mixer, fitted with a paddle attachment, or a hand mixer, cream the butter and the sugar on medium speed for about three minutes.)
Mix the eggs and the pure vanilla extract in a small bowl separately, before mixing in the bowl with the butter and the sugar.
In a separate bowl, sift the flour, baking powder, and salt together until well combined.
Add the dry ingredients to the batter in thirds, alternately with two additions of milk, until just combined.
Scoop the batter into the paper baking cups in the cupcake pan.
Bake the cupcakes for 20 minutes, rotating the cupcake pan halfway through baking, in the centre of the oven.
Place the cupcakes on a wire rack to cool completely.
Pink Frosting
In a mixing bowl, mix the butter for a few minutes until light and fluffy.
Mix in the vanilla.
Optional: Sift the sugar if needed.
Add one cup of sugar, one tablespoon of cranberry juice, and one cup of sugar, mixing after each addition.
Frost the cupcakes.
I hope you like the vanilla cupcakes with soft pink frosting!
Vanilla Cupcakes With Pink Frosting
Ingredients
Vanilla Cupcakes
- 1/2 cup unsalted butter softened, at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour or cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk at room temperature
Pink Frosting
- 1/2 cup unsalted butter softened, at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 cups icing sugar or powdered sugar
- 1 tablespoon pure cranberry juice not made from concentrate
Instructions
Vanilla Cupcakes
- Preheat the oven to 350 degrees F and line a cupcake pan with 12 paper baking cups.
- In a mixing bowl, cream the butter and the sugar until light and fluffy. (If you have an electric mixer, cream the butter and the sugar on medium speed for about three minutes.)
- Mix in the eggs and the vanilla.
- In a separate bowl, sift the flour, baking powder, and salt together until well combined.
- Add the dry ingredients to the batter in thirds, alternately with two additions of milk, until just combined.
- Scoop the batter into the paper baking cups in the cupcake pan.
- Bake for 20 minutes, rotating the cupcake pan halfway through baking, in the centre of the oven.
- Place the cupcakes on a wire rack to cool completely.
Pink Frosting
- In a mixing bowl, mix the butter for a few minutes until light and fluffy.
- Mix in the vanilla.
- Optional: Sift the sugar if needed.
- Add one cup of sugar, one tablespoon of cranberry juice, and one cup of sugar, mixing after each addition.
- Frost the cupcakes.