Pink Heart Cupcakes
These Pink Heart Cupcakes make a perfect treat for your Valentine and I guarantee they will love them!
Servings 24 Cupcakes
Calories 239kcal
Ingredients
- 1 cup unsalted butter softened
- 1-1/4 cups granulated sugar
- ⅛ 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.
Nutrition
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