Girl Baby Shower Cupcakes (Print version)

Tender vanilla cupcakes topped with fluffy pink buttercream, ideal for celebrating a baby girl's arrival.

# What you need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk

→ Pink Buttercream Frosting

10 - 1 cup unsalted butter, softened
11 - 3 cups powdered sugar, sifted
12 - 2–3 tablespoons milk or heavy cream
13 - 1 teaspoon pure vanilla extract
14 - Pink food coloring, gel preferred

→ Decorations

15 - Edible pearls, pink sprinkles, or baby-themed cupcake toppers

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the butter and sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the dry ingredients to the wet mixture and mix on low speed. Add the milk, then the remaining dry ingredients, mixing just until combined.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Add vanilla extract and 2 tablespoons milk or cream; beat until fluffy. Add more milk if needed for a smooth texture.
09 - Add pink food coloring, a little at a time, mixing until the desired shade is reached.
10 - Frost cooled cupcakes using a piping bag fitted with a star tip, or spread with a spatula. Decorate with edible pearls, sprinkles, or themed toppers as desired.

# Expert advice:

01 -
  • These cupcakes impossibly moist thanks to room temperature ingredients and gentle mixing
  • The buttercream pipes beautifully and holds its shape perfectly for party displays
  • Everything can be prepped ahead so you're not rushing when guests arrive
02 -
  • Overmixing the batter makes tough cupcakes, stop as soon as flour disappears
  • Frosting warm cupcakes is a rookie mistake that leads to melty disasters
  • Gel food coloring stains everything, wear an apron and protect your counters
03 -
  • Add a tiny pinch of salt to your buttercream to balance the sweetness
  • Practice your piping technique on a plate before decorating the actual cupcakes

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