Homemade pink cupcakes with fluffy frosting on a white kitchen table.

Easy Pink Cupcake

Beautiful, moist vanilla cupcakes topped with fluffy pink cream cheese frosting — perfect for birthdays, baby showers, and celebrations.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Cooling Time: 30

Total Time: 1 5

Servings: cupcakes

Calories: 260kcal

Cost: $8–10

Equipment

1 12-cup muffin tin Use paper liners for easy cleanup
1 Electric hand mixer For creaming butter and sugar
2 Mixing bowls One medium, one large
1 Measuring cups/spoons For accuracy
1 Rubber spatula For folding batter
1 Wire cooling rack Cools cupcakes evenly
1 Piping bag with decorative tip For pink frosting
1 Offset spatula To spread frosting smoothly

Ingredients

Cupcake Batter

1 cup All-purpose flour Sifted
1.5 teaspoon Baking powder
pinch Salt
0.5 cup Unsalted butter Softened
1 cup Granulated sugar
2 Eggs Room temperature
1 teaspoon Vanilla extract
0.5 cup Whole milk
few drops Pink gel food coloring Adjust for desired shade

Frosting

4 oz Cream cheese Softened
0.25 cup Butter For frosting
2 cups Powdered sugar For frosting
as needed Pink sprinkles Optional decoration
as needed Edible glitter or strawberries Optional topping

Instructions

Preheat oven to 350°F and line cupcake tin.
Mix flour, baking powder, and salt.
Cream butter and sugar until fluffy.
Add eggs and vanilla extract.
Alternate adding flour and milk.
Fill liners two-thirds full and bake 18–22 mins.
Cool completely before frosting.
Beat cream cheese and butter, add sugar and coloring.
Pipe or spread frosting; decorate.

Notes

You can substitute pink food coloring with strawberry puree for a more natural touch, but adjust liquid content slightly. Store frosted cupcakes in the fridge for up to 3 days.

Nutrition