Berry Vanilla Cupcakes with Pink Buttercream Frosting

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These cupcakes are soft, sweet, and topped with a dreamy pink frosting and fresh berries for the perfect burst of flavor and color. Ideal for birthdays, brunches, or any occasion where you want to wow your guests.

Tools Needed:
● 13-cup muffin pan (as shown in the image)
● Cupcake liners
● Mixing bowls
● Electric hand mixer or stand mixer
● Piping bag with star tip (optional)
● Cooling rack

18-22 minutes

Easy

13 cupcakes

ingredients:

Directions:

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Directions:

Step 1: Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C). Line the muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.

Step 2: Make the Batter

1. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients in three parts, alternating
with the milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
4. Gently fold in the chopped fresh berries with a spatula.

Step 3: Bake the Cupcakes

1. Divide the batter evenly among the 132 cupcake liners, filling each about 2/3 full.
2. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Use your 13th cupcake as a tester, to make Sure the bake is perfect!

Step 4: Make the Buttercream Frosting

1. In a large bowl, beat the softened butter on medium-high speed until creamy (about 2 minutes).
2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid mess.
3. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on high for 2-3 minutes until fluffy. Add the pink gel food coloring and mix until the color is uniform.
4. If the frosting is too thick, add a little more cream. If it’s too thin, add a bit more powdered sugar.

Step 5: Frost and Decorate

1. Transfer the frosting to a piping bag fitted with a star tip. Pipe swirls of frosting onto each cooled cupcake. (Alternatively, use a spatula to spread the frosting evenly.)
2. Top each cupcake with fresh berries and a small mint leaf for a beautiful, vibrant finish.

Serving Suggestions

● Serve these cupcakes as a centerpiece for brunch or dessert.
● Pair with a cup of tea or sparkling lemonade for a refreshing combination.

Enjoy Your Gorgeous Berry Cupcakes!

These cupcakes are not only delicious but also picture-perfect with their pink swirls of frosting and colorful berry toppings. They’re a delightful treat for any celebration or sweet moment. Happy baking!

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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