Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
- In a large mixing bowl, cream the unsalted butter and granulated sugar together on medium speed until fluffy and pale, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Then stir in the pure vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat the unsalted butter until creamy and smooth.
- Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Add the pure vanilla extract and 2 tablespoons of heavy cream.
- If you want that beautiful ombre effect, divide the buttercream into three bowls. Keep one white, tint the second with a few drops of pink food coloring, and the third with deeper pink.
- Using a piping bag fitted with a star tip, start from the bottom of the cupcake and pipe the darkest shade first, blending into the lighter shades as you work upwards.
Notes
To avoid dense cupcakes, be careful not to overmix the batter. Ensure cupcakes are completely cool before frosting.