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Pinkalicious Cupcake Recipe

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.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat & Prep: Heat oven to 350°F / 175°C. Line muffin tin with paper liners.
  2. Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl. Stir in crushed strawberries if using.
  3. Cream Butter & Sugar: In another bowl, beat butter and sugar 2–3 minutes until light and fluffy.
  4. Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla. Scrape bowl as needed.
  5. Combine: Alternate adding dry mix and milk, starting and ending with dry. Mix until just combined. Add pink food coloring for desired shade.
  6. 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.
  7. 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.
  8. 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.
  • Pinkalicious Cupcake Recipe