Description
Delightful cupcakes with pastel colors and charming decorations that evoke joy and creativity in baking.
Ingredients
Scale
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, room temperature
- ¼ cup sour cream
- 1 cup unsalted butter, room temperature (for frosting)
- 3 and ½ cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Gel food coloring in pastel shades (for decoration)
- Heart-shaped fondant toppers
- Edible eyes
- Piping bags with large round tips
- Small food-safe paintbrush (for applying luster dust)
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12 cup muffin tray with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy for 2 to 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix until incorporated.
- Gradually add half of the dry ingredients to the batter, mixing on low speed. Next, add the milk and sour cream, mixing just until combined, then finish by adding the remaining dry ingredients.
- Divide the batter among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat the room temperature butter until creamy. Gradually add in the sifted powdered sugar, mixing until smooth. Add the vanilla extract and heavy cream, beating until light and fluffy.
- Divide the frosting into bowls and tint with gel food coloring.
- Pipe the frosting onto the cooled cupcakes, resembling a soft-serve swirl.
- Decorate with edible eyes and fondant toppers, adding blush with pink luster dust if desired.
Notes
These cupcakes can be stored airtight at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze for up to a month (frosting not included).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg