Pink Heart Cupcakes

As you can probably tell I love Valentine’s Day, it’s been so fun baking with my favorite color pink! And these Pink Heat Cupcakes just scream Valentine’s Day with a pink vanilla cupcake, icing heart decorations, and SPRINKLES!

I started with my favorite vanilla cupcake recipe,and transformed it a bit, adding  pink food coloring to make them pretty and pink. I topped them off with a delicious mound of vanilla butter cream frosting and of course, SPRINKLES!

These Pink Heart Cupcakes make a perfect treat for your Valentine and I guarantee they will love them!

Pink Heart Cupcakes
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Servings: 24 Cupcakes

Pink Heart Cupcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These Pink Heart Cupcakes make a perfect treat for your Valentine and I guarantee they will love them!
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Ingredients

  • 1 cup unsalted butter, softened
  • 1-1/4 cups granulated sugar
  • teaspoon pink paste food coloring
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 cup unsalted butter, 2 sticks, softened
  • 3-4 cups powdered sugar
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 4 tablespoons milk or heavy cream
  • 3 drops pink food coloring

Instructions
 

  • Preheat oven to 350F degrees. Line 12 count muffin pan with cupcake liners. Set aside.
  • Using a electric or stand mixer, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt; add to wet mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cupcake cups two-thirds full.
  • Divide batter between 12 cupcake liners and bake for 20 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before frosting.

For the frosting:

  • Mix softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, pink food coloring and salt. Increase to high speed and beat for 3 minutes. Frost cooled cupcakes (I used Wilton 1M piping tip).

Notes

  • I like to frost my cupcakes with a piping bag and a Wilton 1M piping tip.
Calories: 239kcal, Carbohydrates: 22g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 91mg, Potassium: 36mg, Fiber: 0.1g, Sugar: 17g, Vitamin A: 523IU, Calcium: 28mg, Iron: 0.4mg
Cuisine: American
Course: Cakes + Cupcakes
Author: Jennifer
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