Pink Cupcakes

Total Time Prep: 30 min. + chilling Bake: 25 min. + cooling
Yield 2 dozen
Test Kitchen Approved
Pretty in pink is the best description for these pink cupcakes—and not just the frosting. The cake is also pink!

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1/8 teaspoon pink paste food coloring
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • WHITE CHOCOLATE GANACHE:
  • 2 cups white baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • Pink coarse sugar and sugar pearls

Directions

  1. In a large bowl, cream butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-27 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Refrigerate for 30 minutes, stirring once.
  4. Beat on high speed until soft peaks form and frosting is light and fluffy, 2-3 minutes. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in refrigerator.

Nutrition Facts

1 cupcake: 266 calories, 15g fat (9g saturated fat), 57mg cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 0 fiber), 3g protein.

My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share too. —Paulette Smith, Winston-Salem, North Carolina
Recipe Creator

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