Pretty in Pink Cupcakes with Chocolate Buttercream
These pretty in pink cupcakes are perfect for a girl’s birthday, Valentine’s Day, or just because.
Servings: 24 cupcakes
Ingredients
For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter (one stick), softened
- 1 1/4 cups milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon raspberry extract (optional)
- 1/8 teaspoon pink gel food coloring (or until desired color)
- 3 large eggs
For the frosting:
- 3 cups powdered sugar
- 1/3 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 3 ounces unsweetened dark baking chocolate, melted & cooled
- 3-4 tablespoons milk or cream
Instructions
- Preheat oven to 350°F. Prepare cupcake tins with 24 cupcake liners. Make sure they are pink and/or very fun.
- In a large bowl (or the bowl of your stand mixer), beat all ingredients together on low speed for approximately 30 seconds or until combined, scraping bowl as needed. Increase speed to high for 3 minutes, scraping bowl as needed.
- Fill cupcake tins about 2/3 full. Bake for 15 to 18 minutes or until cupcakes are set and spring back when touched lightly. Cool completely on wire rack.
- For the frosting: In a medium bowl, beat powdered sugar, butter, vanilla and chocolate on low-speed until blended. Gradually add milk to make frosting desired consistency. Pipe onto cooled cupcakes or spread on with a knife.
Nutrition
Serving: 1cupcake | Calories: 228kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 179mg | Fiber: 1g | Sugar: 26g
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