Description
Deliciously Cute Girl Baby Shower Cupcakes for Sweet Celebrations
Ingredients
Scale
- 1 cup All-Purpose Flour (Can replace with gluten-free flour)
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter (softened) (Can substitute with margarine)
- 2 large Eggs (Can use flax eggs for vegan)
- 1/2 cup Milk (Almond milk works as a substitute)
- 2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract (Can swap for almond extract)
- 1/4 teaspoon Salt
- 1 drop Pink Food Coloring (Adjust to desired shade)
- 1 batch Buttercream Frosting (Store-bought or homemade)
- optional Sprinkles (For decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with colorful cupcake liners.
- Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add in eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with milk.
- Stir in pink food coloring until you achieve the desired color.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack.
- Frost with buttercream frosting and add sprinkles if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Girl Baby Shower Cupcakes