These pastel cupcakes bring joy to any occasion. With their fluffy texture and vibrant pastel colors, they are perfect for birthdays, holidays, or just because. Easy to make, these cupcakes are sure to impress friends and family!
Table of Contents
Pastel Cupcakes for Every Celebration
Ingredients for Pastel Cupcakes
Essential Ingredients for the Cupcake Batter
To make the cupcake batter, you’ll need 2 ¼ cups all-purpose flour (270 g), 2 ¼ teaspoons baking powder, ½ teaspoon salt, ¾ cup (12 tablespoons or 1 ½ sticks) butter, softened, 1 ½ cups granulated sugar, 3 large eggs at room temperature, 1 ½ teaspoons vanilla extract, and 1 cup whole milk, also at room temperature. Additionally, prepare pastel gel food coloring in shades of yellow, pink, and blue for that charming hue.
Ingredients for the Buttercream Icing
For the buttercream icing, gather 1 ½ cups unsalted butter, softened, 3 cups powdered sugar, 1 ½ teaspoons vanilla extract, ¼ teaspoon almond extract (optional), and 3-4 tablespoons whole milk. Don’t forget some Easter or pastel-colored sprinkles and mini chocolate eggs for delightful garnish!
How to Make Pastel Cupcakes
Preparing the Cupcake Batter
First, preheat the oven to 350°F and line your cupcake pans with wrappers. In a medium bowl, combine the flour, baking powder, and salt; set it aside. Then, in a large bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Gradually mix in the flour mixture and milk, alternating between the two, until just combined.
Baking the Cupcakes to Perfection
Next, divide the batter into three bowls and add gel food coloring to each for your desired pastel colors. Using a cookie scoop, place 1½ tablespoons of each colored batter into the cupcake liners, swirling lightly with a toothpick for a marbled effect. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Cool the cupcakes on a wire rack.
Making the Buttercream Icing
For the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and extracts, mixing until smooth and fluffy.
Decorating the Cupcakes
Finally, frost the cooled cupcakes with the icing and decorate them with sprinkles and mini chocolate eggs. The result is a charming dessert that looks as delightful as it tastes!
Tips for Perfect Pastel Cupcakes
For excellent pastel cupcakes, remember to allow the cupcakes to cool completely before frosting to avoid gummy tops or soggy bottoms. Additionally, you can experiment with different pastel colors using gel food coloring to match your event theme. A pinch of salt in the buttercream can balance the sweetness, while adjusting the milk can help achieve your desired buttercream consistency.
How to Store Your Cupcakes
Store your pastel cupcakes at room temperature in an airtight container for up to 2 days. If you want them to last longer, refrigerate them for up to 5 days. To freeze, wrap each cupcake individually and store them in an airtight container or freezer bag for up to 3 months. They taste best when consumed within 1-2 days for optimal freshness!
FAQs
What are the best flavors for pastel cupcakes?
The best flavors for pastel cupcakes include classic vanilla, lemon, almond, or even strawberry for a fruity twist.
How do I achieve the perfect pastel colors for frosting?
To achieve perfect pastel colors for frosting, start with a white buttercream base and slowly add gel food coloring until you reach your desired shade.
Can I use a box mix for pastel cupcakes?
Yes, you can use a box mix for pastel cupcakes. Just add gel food coloring to the batter to achieve your pastel colors.
What tips do you have for decorating pastel cupcakes?
Use a piping bag for smooth frosting application, and consider using sprinkles or edible glitter to enhance the pastel look.
How long do pastel cupcakes stay fresh?
Pastel cupcakes stay fresh for about 2 days at room temperature, or up to 5 days in the refrigerator.
Related Recipes to try
Conclusion
These pastel cupcakes are not only a feast for the eyes but also taste delightful with their creamy buttercream icing. If you’re looking for inspiration, check out more delicious ideas on Pinterest. Enjoy baking these treats and share them with your loved ones!
Delightful Pastel Cupcakes for Every Celebration
Ingredients
- 2 ¼ cups all-purpose flour (270 g)
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (12 tablespoons or 1 ½ sticks) butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup whole milk, room temperature
- Pastel gel food coloring (yellow, pink, and blue)
- 1 ½ cups unsalted butter, softened (for icing)
- 3 cups powdered sugar (for icing)
- 1 ½ teaspoons vanilla extract (for icing)
- ¼ teaspoon almond extract (optional, for icing)
- 3-4 tablespoons whole milk (for icing)
- Easter/pastel-colored sprinkles (for garnish)
- Mini chocolate eggs (for garnish)
Instructions
- Preheat the oven to 350°F and line cupcake pans with wrappers.
- In a medium bowl, combine flour, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Gradually mix in the flour mixture and milk, alternating between the two, until just combined.
- Divide the batter into three bowls, adding gel food coloring to each for the desired pastel colors.
- Using a cookie scoop, place 1½ tablespoons of each colored batter into the cupcake liners, swirling lightly with a toothpick for a marbled effect.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool the cupcakes on a wire rack.
- For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar, milk, and extracts, mixing until smooth.
- Frost the cooled cupcakes with the icing and decorate with sprinkles and mini chocolate eggs.