Dive into a world of sweetness with our roundup of 20 Delicious Pink Cupcake Recipes that are sure to brighten your day! Whether you’re celebrating a special occasion or just indulging in a little self-care, these pretty in pink treats offer something for every home baker. From classic vanilla to adventurous raspberry swirls, get ready to preheat your oven and let the baking magic begin!
Strawberry Pink Velvet Cupcakes
These Strawberry Pink Velvet Cupcakes are a delightful twist on the classic red velvet, infused with fresh strawberry flavor and a gorgeous pink hue that’s perfect for any celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/4 cup pureed fresh strawberries
- 1 tbsp red food coloring (optional for deeper pink)
Instructions
- Preheat your oven to 350°F and line a cupcake pan with liners.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
- Beat in 1/2 cup softened unsalted butter until the mixture is crumbly.
- Add 2 large eggs one at a time, then mix in 1/2 cup buttermilk, 1 tsp vanilla extract, and 1/4 cup strawberry puree until just combined. For a vibrant pink, stir in 1 tbsp red food coloring.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
The natural strawberry puree not only gives these cupcakes their beautiful color but also adds a subtle, fresh berry flavor that pairs wonderfully with cream cheese frosting.
Tip: For an extra strawberry punch, top each cupcake with a thin strawberry slice before serving.
Raspberry Swirl Pink Cupcakes
These Raspberry Swirl Pink Cupcakes are as delightful to look at as they are to eat, with a beautiful pink hue and a tangy raspberry swirl that makes every bite a little surprise.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 cup raspberry jam
- 2 drops red food coloring
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- Add 1/2 cup softened unsalted butter, 2 large eggs, 1/2 cup whole milk, and 1 tsp vanilla extract to the dry ingredients. Beat until the batter is smooth.
- Divide the batter in half. Stir 2 drops of red food coloring into one half to achieve a pink color.
- Alternately spoon the pink and plain batter into the cupcake liners. Swirl 1/4 cup raspberry jam into the batter with a toothpick for a marbled effect.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
The magic of these cupcakes lies in the raspberry swirl, which adds a burst of fruity flavor to the soft, vanilla-scented cake. Perfect for when you want to add a pop of color and flavor to your dessert table.
Tip: For an extra raspberry punch, mix a little jam into your frosting before piping it onto the cooled cupcakes.
Pink Lemonade Cupcakes
These Pink Lemonade Cupcakes are a burst of sunshine in every bite, combining the tangy zest of lemonade with a sweet, fluffy base that’s perfect for any celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup pink lemonade concentrate
- Pink food coloring (optional)
- 1 cup powdered sugar
- 2 tbsp pink lemonade concentrate (for glaze)
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
- Cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, starting and ending with the dry ingredients. Stir in 1/4 cup pink lemonade concentrate and a few drops of pink food coloring if using.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- For the glaze, whisk together 1 cup powdered sugar and 2 tbsp pink lemonade concentrate until smooth. Drizzle over cooled cupcakes.
The magic of these cupcakes lies in the pink lemonade glaze, which adds a refreshing tang that perfectly complements the sweet vanilla base.
Tip: For an extra lemony kick, add a teaspoon of lemon zest to the batter.
Bubblegum Pink Cupcakes
These Bubblegum Pink Cupcakes are a fun, whimsical treat that will add a pop of color and sweetness to any occasion. Perfect for birthday parties or just because, they’re sure to bring smiles all around.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp bubblegum flavoring
- Pink food coloring (as needed to achieve desired shade)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp bubblegum flavoring
- Pink food coloring (as needed for frosting)
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter until creamy. Add eggs one at a time, then stir in 1/2 cup whole milk, 1 tsp vanilla extract, and 1/4 tsp bubblegum flavoring.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Add pink food coloring until the desired shade is achieved.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat 1 cup unsalted butter until smooth. Gradually add 4 cups powdered sugar, 1/4 cup whole milk, 1 tsp vanilla extract, and 1/4 tsp bubblegum flavoring. Mix until light and fluffy, then tint with pink food coloring.
- Frost the cooled cupcakes and serve. The unique bubblegum flavor paired with the vibrant pink color makes these cupcakes a standout at any gathering.
Tip: For an extra fun twist, sprinkle with edible glitter or top with a piece of bubblegum before serving.
Cotton Candy Pink Cupcakes
These Cotton Candy Pink Cupcakes are a whimsical treat that’ll bring a pop of color and a dash of fun to any occasion. Perfect for birthday parties or just because, they’re as delightful to look at as they are to eat!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- Pink food coloring (gel preferred)
- 1 cup cotton candy, for garnish
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter until creamy. Add the eggs one at a time, then mix in 2 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Add pink food coloring until the desired shade is achieved, then divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Top each cupcake with a small pile of cotton candy just before serving to maintain its fluffy texture.
The magic of these cupcakes lies in the cotton candy topping, which melts slightly into the frosting for a sweet, nostalgic flavor that’s utterly irresistible.
Tip: For an extra fun twist, use a mix of pink and blue cotton candy to create a cotton candy sunset effect on your cupcakes!
Pink Champagne Cupcakes
These Pink Champagne Cupcakes are a bubbly twist on the classic dessert, perfect for celebrating special occasions or just because!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pink champagne
- 1/4 cup milk
- Pink food coloring (optional)
- 1 1/2 cups powdered sugar
- 1/4 cup pink champagne (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup pink champagne mixed with 1/4 cup milk to the butter mixture, starting and ending with the dry ingredients. Add pink food coloring if desired.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar and 1/4 cup pink champagne, beating until smooth and fluffy. Frost cooled cupcakes.
The champagne not only adds a unique flavor but also keeps the cupcakes incredibly moist. The subtle pink hue makes them as pretty as they are tasty!
Tip: For an extra champagne punch, brush the tops of the cooled cupcakes with a little more champagne before frosting.
Rose Water Pink Cupcakes
These Rose Water Pink Cupcakes are a delightful treat that combines the floral elegance of rose water with the fun, vibrant hue of pink, perfect for adding a touch of whimsy to any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp rose water
- 1/2 cup whole milk
- Pink food coloring, as desired
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp rose water
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- In another bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 2 tsp rose water.
- Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Add pink food coloring until desired color is achieved.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the glaze, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp rose water until smooth. Drizzle over cooled cupcakes.
The subtle floral aroma of rose water paired with the soft, moist texture of these cupcakes makes them a standout at any gathering.
Tip: For an extra floral touch, garnish with edible rose petals before serving.
Pink Vanilla Bean Cupcakes
These Pink Vanilla Bean Cupcakes are a delightful treat that combines the classic flavor of vanilla with a playful pink hue, perfect for brightening up any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1/2 cup whole milk
- 1/4 tsp pink food coloring
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in the seeds from 1 vanilla bean.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 1/4 tsp pink food coloring until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
The real vanilla bean in these cupcakes gives them an unparalleled depth of flavor, while the pink tint adds a whimsical touch that’s sure to delight.
Tip: For an extra special finish, top these cupcakes with vanilla bean frosting and a sprinkle of edible glitter.
Pink Coconut Cupcakes
These Pink Coconut Cupcakes are a delightful treat that combines the tropical flavor of coconut with a playful pink hue, perfect for brightening up any day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/4 cup shredded coconut
- Pink food coloring, as needed
- 1 cup whipped cream
- 1/4 cup toasted coconut flakes for garnish
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup coconut milk to the butter mixture, starting and ending with the dry ingredients. Stir in 1/4 cup shredded coconut and pink food coloring until you reach the desired shade.
- Divide the batter evenly among the cupcake liners and bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Top each cupcake with whipped cream and sprinkle with toasted coconut flakes before serving.
The combination of moist coconut cake with fluffy whipped cream and crunchy toasted coconut flakes creates a texture contrast that’s simply irresistible.
Tip: For an extra coconut kick, substitute half of the vanilla extract with coconut extract.
Pink Peppermint Cupcakes
These Pink Peppermint Cupcakes are a festive treat that combines the cool taste of peppermint with a soft, fluffy cupcake base, perfect for holiday gatherings or a sweet winter dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure peppermint extract
- 1/2 cup whole milk
- Pink food coloring (as needed)
- 1 cup crushed peppermint candies
- 1 batch vanilla buttercream frosting
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the peppermint extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Stir in pink food coloring until desired shade is achieved.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting. Top each cupcake with vanilla buttercream and a sprinkle of crushed peppermint candies.
The combination of fluffy pink cupcakes with the crunch of peppermint candies creates a delightful contrast in every bite.
Tip: For an extra minty kick, add a drop of peppermint extract to the frosting before spreading it on the cupcakes.
Pink Chocolate Chip Cupcakes
These Pink Chocolate Chip Cupcakes are a delightful twist on the classic, with a soft pink hue that’s as fun to look at as they are to eat!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 tbsp pink food coloring
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 2 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 1 tbsp pink food coloring until fully incorporated.
- Fold in 1 cup semi-sweet chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
The pink color and chocolate chips create a playful contrast that’s perfect for birthdays or any celebration where you want to add a pop of color and sweetness.
Tip: For an extra touch, sprinkle a few extra chocolate chips on top of the cupcakes before baking for a more decadent look.
Pink Cherry Blossom Cupcakes
Bring a touch of spring to your dessert table with these delicate Pink Cherry Blossom Cupcakes, infused with floral notes and topped with a silky smooth frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp cherry blossom extract
- 1/2 cup whole milk
- Pink food coloring (gel preferred)
- 1 batch vanilla buttercream frosting
- Edible cherry blossoms for garnish
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- In another bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 2 tsp cherry blossom extract.
- Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Add pink food coloring until desired shade is achieved. Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool completely before frosting with vanilla buttercream and garnishing with edible cherry blossoms.
The subtle floral aroma of these cupcakes makes them a standout at any spring gathering, offering a unique twist on classic vanilla.
Tip: For an extra floral punch, steep dried cherry blossoms in the milk overnight before using.
Pink Pistachio Cupcakes
These Pink Pistachio Cupcakes are a delightful twist on the classic, offering a nutty flavor and a pop of color that’s perfect for any celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup shelled pistachios, finely ground
- 1/2 cup milk
- Pink food coloring, as desired
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 cup shelled pistachios, chopped (for garnish)
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In another bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Fold in the dry ingredients alternately with 1/2 cup milk, starting and ending with the dry ingredients. Stir in 1/2 cup finely ground pistachios and pink food coloring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the topping, whip 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form. Pipe onto cooled cupcakes and garnish with 1/4 cup chopped pistachios.
The ground pistachios in the batter give these cupcakes a uniquely tender crumb and a subtle nutty flavor that pairs beautifully with the light whipped cream topping.
Tip: For an extra pistachio punch, toast the chopped pistachios before garnishing for a deeper flavor and crunch.
Pink Almond Cupcakes
These Pink Almond Cupcakes are a delightful treat that combines the nutty flavor of almonds with a soft, pink hue, perfect for adding a pop of color to any dessert table.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup whole milk
- 1/4 tsp pink food coloring
- 1/2 cup sliced almonds, for garnish
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp almond extract.
- Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Stir in 1/4 tsp pink food coloring until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Sprinkle 1/2 cup sliced almonds on top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
The combination of almond flour and extract gives these cupcakes a rich, nutty flavor that’s beautifully complemented by the subtle pink color and crunchy almond topping.
Tip: For an extra almond kick, toast the sliced almonds before garnishing for a deeper flavor.
Pink Hazelnut Cupcakes
These Pink Hazelnut Cupcakes are a delightful twist on the classic, offering a nutty depth and a pop of color that’s perfect for any celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup hazelnut flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tbsp pink food coloring
- 1/2 cup chopped hazelnuts, for garnish
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup hazelnut flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Stir in 1 tbsp pink food coloring until fully incorporated.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle 1/2 cup chopped hazelnuts on top.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
The combination of hazelnut flour and whole hazelnuts gives these cupcakes a delightful crunch and rich flavor that stands out in every bite.
Tip: For an extra nutty flavor, toast the hazelnuts before chopping and sprinkling them on top.
Pink Macaron Cupcakes
These Pink Macaron Cupcakes are a delightful twist on the classic French macaron, combining the delicate texture of macarons with the fluffy goodness of cupcakes. Perfect for adding a pop of color and elegance to your dessert table.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2-3 drops pink food coloring
- 1 cup unsalted butter, softened
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp heavy cream (for frosting)
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- In a bowl, sift together the almond flour and 1 3/4 cups powdered sugar. Set aside.
- In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Gently fold in the vanilla extract and pink food coloring into the egg whites.
- Carefully fold the almond flour mixture into the egg whites until fully incorporated.
- Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet. Let them sit for 20 minutes to form a skin.
- Bake for 18 minutes, then let cool completely on the baking sheet.
- For the frosting, beat the softened butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp vanilla extract, and heavy cream, beating until light and fluffy.
- Once the macarons are cool, pipe frosting onto half of them and sandwich with the remaining halves.
The magic of these cupcakes lies in their dual texture—crisp macaron shells giving way to a soft, buttery center. They’re as fun to make as they are to eat!
Tip: For even more vibrant pink cupcakes, add an extra drop of food coloring to the frosting.
Pink Mocha Cupcakes
These Pink Mocha Cupcakes are a delightful twist on the classic mocha flavor, with a hint of pink that makes them as pretty as they are delicious. Perfect for Valentine’s Day or any day you want to add a little extra sweetness to your life.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp instant coffee granules
- 1/2 cup pink chocolate chips
- Pink food coloring (as needed)
Instructions
- Preheat your oven to 350°F and line a cupcake pan with liners.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
- In another bowl, mix 1 cup granulated sugar, 1/2 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth.
- Dissolve 1 tbsp instant coffee granules in 1 cup buttermilk, then add to the wet ingredients.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in 1/2 cup pink chocolate chips and add pink food coloring until desired color is achieved.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
The combination of rich mocha and sweet pink chocolate creates a uniquely indulgent flavor that’s sure to impress. The subtle pink hue adds a playful touch that makes these cupcakes stand out.
Tip: For an extra mocha kick, brush the baked cupcakes with a coffee syrup before frosting.
Pink Caramel Cupcakes
These Pink Caramel Cupcakes are a delightful twist on the classic, offering a sweet, creamy caramel flavor with a playful pink hue that’s perfect for any celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tbsp pink food coloring
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 1 tbsp pink food coloring until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely, then drizzle with 1/2 cup caramel sauce before serving.
The combination of moist pink cupcakes with a rich caramel drizzle creates a visually stunning and irresistibly sweet treat that’s sure to impress.
Tip: For an extra caramel kick, fill the cupcakes with a small amount of caramel sauce before frosting.
Pink Maple Cupcakes
These Pink Maple Cupcakes are a delightful twist on the classic, offering a sweet maple flavor with a playful pink hue that’s perfect for any celebration or just because!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- Pink food coloring, as desired
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp whole milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- In another bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1/2 cup whole milk, 1/4 cup pure maple syrup, and 1 tsp vanilla extract.
- Gradually add the dry ingredients to the wet, mixing until just combined. Stir in pink food coloring until desired color is achieved.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar, 2 tbsp pure maple syrup, and 1 tsp vanilla extract. Adjust consistency with 1-2 tbsp whole milk as needed. Frost cooled cupcakes.
The maple-infused frosting paired with the moist, pink-hued cake creates a visually stunning and irresistibly tasty treat that’s sure to stand out at any gathering.
Tip: For an extra maple punch, drizzle a little extra syrup on top of the frosted cupcakes just before serving.
Pink Honey Cupcakes
These Pink Honey Cupcakes are a delightful treat that combines the subtle sweetness of honey with a playful pink hue, perfect for brightening up any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup honey
- 1/2 cup milk
- 1 tsp vanilla extract
- Pink food coloring, as needed
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1/2 cup honey, 1/2 cup milk, and 1 tsp vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add pink food coloring until desired color is achieved.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
The magic of these cupcakes lies in the honey’s natural sweetness paired with their eye-catching pink color, making them as fun to look at as they are to eat.
Tip: For an extra touch of sweetness, drizzle a little extra honey on top of the cupcakes before serving.
Conclusion
We hope you’ve enjoyed this sweet journey through 20 delicious pink cupcake recipes! Whether you’re baking for a special occasion or just because, there’s something here for every home cook to love. Don’t forget to try out your favorites, share your baking adventures in the comments, and pin this article to your Pinterest for your next baking day. Happy baking!