Pink Buttercream Dreams – A Sweet Red Cupcake Fantasy
These vibrant cupcakes topped with rich pink buttercream are perfect for any occasion and customizable with fresh berries.
Ingredients
For the Cupcakes
- 1 ¼ cups all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 large egg
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 1–2 tsp red food coloring
For the Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1 pinch salt for the buttercream
- 1–2 drops pink food coloring
Garnish
- Fresh glossy berries (strawberries, raspberries, or cherries) for garnish
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 liners.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until fluffy.
- Add the egg to the butter mixture, then mix in the buttermilk, vinegar, vanilla extract, and red food coloring.
- Slowly add the dry ingredients to the wet mixture, mixing until smooth.
- Divide the batter among the muffin liners and bake for 18–20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely.
Buttercream Preparation
- To make the buttercream, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, alternating with heavy cream or milk.
- Mix in the vanilla extract, salt, and pink food coloring until smooth.
- Pipe swirls of pink buttercream onto each cooled cupcake and top with a fresh glossy berry.
- Optional: Brush the berries with a touch of warm apricot jam for extra gloss, dust with edible glitter, and chill slightly before serving for the perfect buttercream texture.
Notes
These charming cupcakes can also be served alongside a scoop of vanilla ice cream for an indulgent treat. They can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. To freeze, wrap each cupcake well in plastic wrap and then in foil for up to 3 months.