Pinkalicious Cupcake Recipe: 3 Ways to Add More Pink

You’re in the right place if you want a pinkalicious cupcake recipe that is just as fun to make as it is to eat. These cupcakes are colorful, fluffy, and have a sweet berry-kissed finish that makes any event feel even more special. Think of a bakery-style crumb, swoopy frosting, and just the right amount of sweetness. kids will love it and it’s ready for a party.

Our pinkalicious cupcake recipe is easy and always works: a soft vanilla base made with things you already have in your kitchen, topped with smooth strawberry (or raspberry) buttercream. You can use crushed freeze-dried berries or a little beet powder to make the color more natural, or you can use a drop or two of gel food color to make it brighter. You can get that signature blush either way without losing flavor.

This pinkalicious cupcake recipe is easy to follow and can be used for any occasion, like a birthday, baby shower, Valentine’s Day, or just because. We’ll talk about simple substitutions, how to make things ahead of time, and how to store your cupcakes so they stay moist and look great. Are you ready to make something wonderfully pink? Let’s get to it.

Why You’ll Love This Pinkalicious Cupcake Recipe

These cupcakes taste like they came from a bakery, stay soft for days, pipe well, and keep their color without tasting fake. We add real vanilla and freeze-dried strawberries to give it a fruity flavor, and then we add a little pink gel coloring to make it look even more rosy. The method is easy for beginners to follow, but it’s also nice enough for any pink-themed party, like a birthday or shower.

Key Details at a Glance (for Skimmers)

• Yield: 12 standard cupcakes
• Bake Time: 18–21 minutes at 350°F (175°C)
• Skill Level: Easy
• Flavor Profile: Vanilla base with light strawberry notes; creamy, not-too-sweet buttercream

Ingredients for the Pinkalicious Cupcake Recipe

For the Cupcakes

• 1 ½ cups (180 g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp fine salt
• ½ cup (115 g) unsalted butter, room temp
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temp
• 1 tsp pure vanilla extract
• ½ cup (120 ml) whole milk, room temp
• ¼ cup (30 g) finely crushed freeze-dried strawberries (optional but recommended)
• 1–2 drops pink gel food coloring (optional, for a brighter hue)

For the Pink Buttercream

• 1 cup (230 g) unsalted butter, room temp
• 3 cups (360 g) powdered sugar, sifted
• 2–3 tbsp heavy cream or milk
• 1 tsp pure vanilla extract
• Small pinch of salt
• 1–3 drops pink gel food coloring
• 1 tbsp strawberry jam or 2 tbsp finely crushed freeze-dried strawberries (optional, for flavor)

Step-by-Step Instructions (Read Once, Bake Like a Pro)

Frost & Finish
Pipe tall swirls with an open-star tip or spread with an offset spatula. Top with sprinkles, edible glitter, or strawberry crumbs.

Prep & Preheat
Line a 12-cup muffin tin with paper liners and preheat the oven to 350°F (175°C). This ensures steady heat and even rise.

Dry Mix
In a bowl, whisk flour, baking powder, and salt. Stir in the crushed freeze-dried strawberries if using. Keeping these separate prevents overmixing later.

Cream Butter & Sugar
In a separate bowl, beat butter and sugar on medium-high for 2–3 minutes until pale and fluffy. Proper aeration gives cupcakes their cloud-like crumb.

Add Eggs & Vanilla
Beat in eggs one at a time, scraping the bowl as needed, then add vanilla. If the mixture looks slightly curdled, it will smooth out once the dry ingredients go in.

Alternate Dry & Milk
Add half the dry mix, then all the milk, then the remaining dry mix. Mix on low just until combined. For a brighter pink, blend in 1–2 drops of gel coloring.

Fill & Bake
Divide batter evenly (about ⅔ full per liner). Bake 18–21 minutes or until a toothpick comes out clean and tops spring back when touched.

Cool Completely
Let cupcakes rest in the pan for 5 minutes, then transfer to a rack to cool fully. Frosting melts on warm cakes, so be patient.

Make Pink Buttercream
Beat butter until smooth, then gradually add powdered sugar. Add vanilla, salt, and 2 tbsp cream. Adjust consistency with more cream if needed. Tint with pink gel coloring and, if desired, whisk in jam or crushed freeze-dried strawberries for flavor.

Pro Tips to Nail This Pinkalicious Cupcake Recipe

• Room-Temp Ingredients: Butter, eggs, and milk at room temperature blend evenly and rise higher.
• Color Control: Start with one drop of gel coloring and build—gels are potent.
• Natural Strawberry Boost: Freeze-dried strawberries add flavor without watering down the batter or buttercream.
• Don’t Overmix: Stop as soon as the flour disappears for tender, never-tough cupcakes.
• Even Portions: Use a cookie scoop to keep sizes consistent and bake times accurate.

Flavor Variations & Fun Add-Ins

• Pink Lemonade: Swap milk for buttermilk and add 1 tsp lemon zest to batter; add a squeeze of lemon to buttercream.
• Raspberry Swirl: Fold in ¼ cup raspberry puree to the batter and bake 1–2 minutes longer.
• Confetti Pink: Stir in 2 tbsp rainbow jimmies for a party look that won’t bleed.
• Strawberry Milk: Replace milk with strawberry milk for a nostalgic twist.

Decorating Ideas That Scream “Pinkalicious”

• Two-Tone Swirl: Fill half a piping bag with white buttercream and half with pink for candy-shop swirls.
• Glitter & Pearls: Finish with edible glitter and sugar pearls for a luxe look.
• Textured Petals: Use a petal tip to create simple buttercream ruffles—dramatic with minimal effort.
• Theme Toppers: Hearts, bows, or custom paper toppers tie into birthdays or baby showers.

Make-Ahead, Storage & Freezing

• Make-Ahead: Bake cupcakes a day in advance; keep unfrosted in an airtight container at room temp.
• Short-Term Storage: Frosted cupcakes keep 2–3 days covered at cool room temp. If your kitchen is warm, refrigerate and bring to room temp before serving.
• Freezing: Freeze unfrosted cupcakes up to 2 months, well wrapped. Thaw at room temp, then frost fresh. Buttercream also freezes well—whip briefly after thawing.

Troubleshooting: Quick Fixes for Common Issues

Faded Pink: Add a touch more gel to the buttercream or rely on strawberry powder to deepen color naturally.

Sinking Centers: Usually underbaked; check oven temperature with an oven thermometer and bake until the tops spring back.

Dense Texture: Overmixing or cold ingredients. Mix on low and use room-temp dairy and eggs.

Greasy Liners: Slight butter bloom is normal; switching to higher-quality liners often helps.

Pinkalicious Cupcake Recipe

This pinkalicious cupcake recipe makes bakery-style cupcakes that are soft, moist, and full of flavor. The batter uses real vanilla and milk for tenderness, while a touch of pink coloring and strawberry powder gives that signature pink hue. The buttercream is smooth, lightly sweet, and pipes beautifully for Instagram-worthy swirls.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 330 kcal

Equipment

• 12-cup muffin tin
• Paper cupcake liners
• Mixing bowls (2)
• Hand or stand mixer
• Whisk and rubber spatula
• Measuring cups and spoons
• Cookie scoop (optional, for even filling)
• Piping bag with star tip (1M or 2D)
• Cooling rack

Ingredients

  

• For the Cupcakes
• 1 ½ cups 180 g all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup 115 g unsalted butter, softened
• ¾ cup 150 g granulated sugar
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• ½ cup 120 ml whole milk
• ¼ cup 30 g crushed freeze-dried strawberries (optional for flavor + color)
• 1 –2 drops pink gel food coloring
• For the Pink Buttercream
• 1 cup 230 g unsalted butter, softened
• 3 cups 360 g powdered sugar, sifted
• 2 –3 tbsp heavy cream or milk
• 1 tsp pure vanilla extract
• Pinch of salt
• 1 –3 drops pink gel food coloring
• 1 tbsp strawberry jam or 2 tbsp crushed freeze-dried strawberries optional

Instructions

 

• Preheat & Prep: Heat oven to 350°F / 175°C. Line muffin tin with paper liners.
• Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl. Stir in crushed strawberries if using.
• Cream Butter & Sugar: In another bowl, beat butter and sugar 2–3 minutes until light and fluffy.
• Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla. Scrape bowl as needed.
• Combine: Alternate adding dry mix and milk, starting and ending with dry. Mix until just combined. Add pink food coloring for desired shade.
• Bake: Divide batter evenly among liners (about ⅔ full). Bake 18–21 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then on rack.
• Make Buttercream: Beat butter until smooth. Add powdered sugar gradually. Mix in vanilla, salt, and cream until fluffy. Tint pink and add strawberry jam or powder if desired.
• Decorate: Pipe or spread buttercream onto cooled cupcakes. Finish with sprinkles or edible glitter.

Notes

• Use room-temperature ingredients for the fluffiest texture.
• Start with a small amount of pink gel—color deepens as cupcakes cool.
• Substitute freeze-dried raspberries or cherry powder for variation.
• Store frosted cupcakes covered at cool room temperature up to 2 days, or refrigerate for up to 5.
• Freeze unfrosted cupcakes up to 2 months; thaw before decorating.
• For dairy-free, use plant-based butter and milk alternatives.
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Conclusion

These cupcakes show that simple ingredients can make party-level magic, from the first rosy swirl of buttercream to the last crumb. The color stands out without being too much, the texture is soft, and the flavor is balanced.

This pinkalicious cupcake recipe is great for any occasion, whether it’s a birthday, a baby shower, or just because. Once you make them, you’ll have a new go-to dessert for any party that needs something sweet and very pink.

Share Your Twist!

Did you add your own touch to this recipe for pinkalicious cupcakes? You might have changed the strawberries to raspberries, added edible glitter, or made frosting that swirls in two colors! I’d love to see how you made it your own.

You can either leave your version in the comments below or post a picture of your favorite topping idea. Every baker puts their own spin on their cupcakes, and your unique touch could give someone else an idea for their next batch!

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