Bridal Shower Vanilla Cupcakes (Print View)

Fluffy vanilla cupcakes topped with pastel pink buttercream, perfect for festive occasions and celebrations.

# Components:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 1/4 teaspoons baking powder
08 - 1/4 teaspoon fine sea salt

→ Pink Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 1/2 teaspoons pure vanilla extract
13 - 1 to 2 drops pink gel food coloring
14 - Pinch of salt

→ Decoration

15 - Edible pearls, sprinkles, or sugar flowers as desired

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add half of the flour mixture to the butter mixture, then pour in the milk. Mix gently, then add the remaining flour mixture. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add vanilla extract and salt, then milk one tablespoon at a time, until achieving a smooth, spreadable consistency. Add pink food coloring and mix until evenly tinted.
10 - Once cupcakes are completely cooled, frost with pink buttercream using a piping bag or spatula. Decorate with edible pearls or sprinkles if desired.

# Expert Advice:

01 -
  • They're genuinely foolproof—even if you're baking alongside someone who's never mixed a batter before.
  • That pastel pink frosting looks professionally done but tastes like homemade comfort, creamy and not overly sweet.
  • The recipe scales beautifully if you suddenly need to feed twice as many guests as planned.
02 -
  • Room temperature ingredients are non-negotiable—they emulsify together smoothly, creating that tender crumb; cold ingredients won't incorporate properly and you'll end up with a dense, gritty cupcake.
  • Don't overmix the batter once you add the flour; every extra stir develops gluten and makes the texture tough, so mix just until the dry streaks disappear.
  • Completely cool cupcakes before frosting or you'll end up with a melted mess sliding down the sides.
03 -
  • Use gel food coloring instead of liquid—it won't thin your frosting and you'll need far less to achieve that perfect pastel pink.
  • Invest in a small ice cream scoop for filling cupcake liners; it ensures even portions so all your cupcakes bake at the same rate and look uniform.
  • If your frosting is too soft to pipe, refrigerate it for 10–15 minutes before filling your piping bag.
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