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Yields:
12 serving(s)
Prep Time:
35 mins
Total Time:
1 hr
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Ingredients
CUPCAKES
- 1 1/2 cups
all-purpose flour
- 1 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1
stick salted butter, at room temperature
- 1 cup
granulated sugar
- 2
large eggs, at room temperature
- 1 tsp.
vanilla extract
Pink gel food coloring
- 2/3 cup
buttermilk, at room temperature
FROSTING
- 1
stick salted butter, at room temperature
- 8 oz.
cream cheese, at room temperature
- 2 cups
powdered sugar
- 1/4 tsp.
kosher salt
Pink sprinkles, for decorating
Directions
- Step 1For the cupcakes: Preheat the oven to 350 ̊. Line a 12-cup muffin pan with paper or foil liners. Whisk together the flour, baking powder and salt in a medium bowl.
- Step 2In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time. Beat in the vanilla, then tint pink with food coloring, beating until the batter is evenly pink. Add the buttermilk and flour mixture and beat until just combined.
- Step 3Divide the batter among the muffin cups, filling them two-thirds of the way (about 1⁄4 cup batter per cupcake). Bake until a toothpick inserted into the center of the cupcakes comes out clean, 22 to 24 minutes. Let cool in the pan on a rack for about 5 minutes, then remove the cupcakes to the rack to cool completely.
- Step 4For the frosting: Beat the butter, cream cheese, powdered sugar and salt in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape the mixture into a piping bag or resealable plastic bag fitted with a star tip. Pipe the frosting on the cupcakes and decorate with sprinkles.
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