Girl Baby Shower Cupcakes (Printable)
Tender vanilla cupcakes with pink buttercream, ideal for welcoming a baby girl
# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk
→ Pink Buttercream Frosting
10 - 1 cup unsalted butter, softened
11 - 3 cups powdered sugar, sifted
12 - 2-3 tablespoons milk or heavy cream
13 - 1 teaspoon pure vanilla extract
14 - Pink food coloring, gel preferred
→ Decorations
15 - Edible pearls, pink sprinkles, or baby-themed cupcake toppers
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the dry ingredients to the wet mixture and mix on low speed. Add milk, then remaining dry ingredients, mixing just until combined.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Add vanilla extract and 2 tablespoons milk or cream; beat until fluffy. Add more milk if needed for a smooth texture.
09 - Add pink food coloring a little at a time, mixing until the desired shade is reached.
10 - Frost cooled cupcakes using a piping bag fitted with a star tip, or spread with a spatula. Decorate with edible pearls, sprinkles, or themed toppers as desired.
# Expert Suggestions:
01 -
- The cupcakes are impossibly tender, staying moist for days thanks to that perfect butter and milk ratio
- The buttercream pipes like a dream and holds its shape beautifully in warm weather
- These are forgiving enough for beginners but impressive enough for experienced bakers
02 -
- Room temperature ingredients are the difference between dense cupcakes and cloud-light ones
- Overmixing the batter once the flour is added will make your cupcakes tough—stop as soon as you see no dry streaks
- Completely cool cupcakes before frosting or your buttercream will melt into a sad puddle
03 -
- Weigh your flour instead of scooping it—it makes a huge difference in texture
- Chill your frosted cupcakes for 15 minutes before serving to help the buttercream hold its shape