Description
These Mini Vanilla Cupcakes with Hot Pink Vanilla Buttercream Frosting are light, fluffy, and perfectly sweet. Made with a tender vanilla cake base and topped with a vibrant, creamy buttercream, they are ideal for parties, celebrations, or anytime you want a delightful bite-sized treat. The hot pink frosting adds a fun pop of color, making these cupcakes both delicious and visually appealing.
Ingredients
Cake Ingredients
- 1 and 2/3 cup (209g) all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- A pinch salt
- 1 cup granulated sugar
- ½ cup unsalted butter (melted and slightly cooled)
- 2 large egg whites
- 2 tsps vanilla extract
- ¾ cup full fat milk (room temperature)
- ¼ cup Greek yogurt
Buttercream Frosting Ingredients
- ½ cup unsalted butter (room temperature)
- 2-2.5 cups confectioners’ sugar
- 2 tbsp heavy cream
- 2 tsps vanilla extract
- Few drops hot pink gel food coloring
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a mini muffin tin with 24 cupcake liners. This sets the stage for baking your cupcakes evenly and cleanly.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation into the wet ingredients.
- Combine Wet Ingredients: In a microwave-safe bowl, melt the unsalted butter and let it cool slightly. Add the full fat milk, Greek yogurt, and vanilla extract to the melted butter and whisk everything together until smooth.
- Form Cake Batter: Gradually fold the dry flour mixture into the wet ingredients, combining gently to avoid overmixing which can toughen the batter.
- Beat Egg Whites: In a separate bowl, beat the room temperature egg whites to soft peaks, gradually adding the sugar in 4-5 additions. Although optional, this step makes the cupcakes fluffier.
- Incorporate Egg Whites: Gently fold the beaten egg whites into the cake batter in 2-3 additions. Be careful not to over mix to maintain airiness.
- Scoop Batter: Fill each cupcake liner about ⅔ to ¾ full with the batter, ensuring even portions for uniform baking.
- Bake Cupcakes: Bake in the preheated oven for 8-9 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely before frosting.
- Prepare Buttercream: Using an electric mixer with a whisk attachment, beat the room temperature butter for about a minute until creamy. Add the confectioners’ sugar, heavy cream, and vanilla extract, mixing first on low speed for one minute and then on high speed for 2-3 minutes until smooth and well combined.
- Add Color: Slowly add a few drops of hot pink gel food coloring to the frosting, mixing until you achieve the desired vibrant color.
- Frost Cupcakes: Use your favorite piping tips to frost the cooled cupcakes with the hot pink vanilla buttercream. Optionally, decorate with sprinkles for an extra festive touch.
Notes
- Beating the egg whites separately is optional but recommended for lighter, fluffier cupcakes.
- Use gel food coloring for vibrant color without thinning the frosting.
- Allow cupcakes to cool completely before frosting to prevent melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For dairy-free options, substitute milk and butter with suitable plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
