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Now you're turning three and we're thrilled to be able to celebrate this special day with you.
You didn't have many expectations for your birthday. The only request you had was for pink cupcakes, in fact, I think it was last summer that you first informed me about the pink cupcakes. And many times since, when we'd talk about your birthday, it was always the pink cupcakes that were the highlight of the conversation.
So pink cupcakes it is! I used my favorite recipe, a never-fail, super-simple recipe from the folks at Cooks Illustrated. You don't know much about stuff like this yet but these people are experts at cooking and baking. They test and tweak and re-test and if they say something is perfect, well you can be sure it's going to be not only perfect but delicious too!
The icing is also a favorite here at The Café. I worked on this one for a while till I got it just right; buttery and sweet... with just a bit of cream cheese, lots of vanilla and a hint of almond extract.
It's nice and creamy, making it easy to frost the cupcakes, spreading the icing with a knife or piling it into a pastry bag and doing a fancy swirly twirl. When you get just a bit bigger, I'll teach you how to do these fun swirls I made on your birthday cupcakes. I tried a new tip this time; a Wilton 2D, which makes these pretty swirls that look a bit like roses.
From the look of delight on your sweet face when you saw the cupcakes, all sparkly in the candlelight... to your enjoyment of the very last crumb, I'd say the pink cupcakes were definitely a big hit! We love you so much Lilly, and pray we'll be able to celebrate many more birthdays with you, in whatever ever color your little heart desires!
- 1 cup cake flour
- ½ cup whole milk at room temperature
- 3 large egg whites at room temperature
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter softened, but still cool
- pink food gel coloring if desired
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Preheat the oven to 350˚ F. Line twelve standard size cupcake cups with paper liners. I really love the greaseproof liners you can find at many stores these days. They stay bright and pretty, even after baking.
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Lightly whisk milk, egg whites, and vanilla extract in large glass measuring cup.
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Mix cake flour, sugar, baking powder, and salt in the bowl of an electric stand mixer and add butter; beating at low speed until mixture resembles moist crumbs, with no large clumps of flour.
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Add ¾ of the milk mixture to the crumbs and beat at medium speed (or high speed if using a handheld mixer) for 1-½ minutes. Add remaining milk mixture and beat 30 seconds more. Scrape down the sides of the bowl and beat for 20 seconds longer at low speed. Add a tiny bit of gel food coloring. Add more if needed to achieve desired hue.
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Evenly distribute the batter in the cupcake tins, filling the cups no more than ⅔ full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
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Remove the cupcakes from the pan carefully and let them cool completely on a wire rack.
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Frost with Best-Ever Cream Cheese Icing (recipe below). To swirl with the rose technique, use a Wilton 2D tip. Here is a wonderful tutorial for the swirling technique.
- ¾ cup butter at room temperature
- 2 ounces cream cheese I use the low fat - not no-fat at room temperature
- 1 pound bag or box powdered sugar more as needed. 2-3 tablespoons milk or half & half, more as needed
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- a pinch of salt
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Beat the butter and cream cheese on medium-high speed for 5 minutes, (use the wire whisk attachment if you have one) stopping to scrape the bowl once or twice.
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Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add milk one tablespoon at a time till icing is soft and fluffy. Add vanilla, almond extract and a pinch of salt and beat at a low speed until incorporated, then increase to medium-high beat for another five minutes. If icing is too thin, add a bit more powdered sugar, if too thick, add a bit more milk.
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Makes enough to frost 18-24 cupcakes. You'll have more than you'll need for the 12 cupcakes. You can store any unused buttercream in the refrigerator in an airtight container; to reuse, let it come to room temperature and then return to the mixer for a minute or two before spreading.
Erika says
I tried out your cupcake recipe to make for a friend's birthday yesterday and they were great! Moist and delicious! Thank you!
The Café Sucré Farine says
Thanks for getting back to me about your results, Erica, I'm so happy they turned out well for you.
Magic of Spice says
Absolutely precious! And such beautiful cupcakes...lovely!
Karen (Back Road Journal) says
The smile is priceless. I'd love a lovely pink cupcake to celebrate my birthday too if they were as beautiful as yours.
lena says
chris, you're really a wonderful grandma!i'm sure these cupcakes will always be remembered by Lily, these are really beautiful!! lovely pink , lily even wearing a pink dress!!
Tricia @ saving room for dessert says
These are sweet beyond words. She expression is priceless! You are gifted indeed. Hope you have a blessed holiday season!
Lizzy Do says
Aw, you are the BEST grandma!!! Lilly's cupcakes are perfect!
Dining Alone says
I thought those cupcakes were the cutest things I have ever seen until I saw her face, what an amazing photo!!!
Kitchen Riffs says
Both Lilly and the cupcakes are so gorgeous! That's such a great shade of pink on the cupcakes - super job. Thanks for this.
Jean | Lemons & Anchovies says
Oh my gosh, I love the expression on your sweet Lilly's face as she was being presented the cupcakes. Cupcakes and grandaughter--both so cute (but as pretty as these cupcakes are...Lilly gets the top spot!) 🙂
Jean | Lemons & Anchovies says
Oh my gosh, I love the expression on your sweet Lilly's face as she was being presented the cupcakes. Cupcakes and grandaughter--both so cute (but as pretty as these cupcakes are...Lilly gets the top spot!) 🙂
Lisa {Authentic Suburban Gourmet } says
Happy Birthday to Lily! These are a perfect celebration treat, especially with that lovely pink color! How fun! Must try this buttercream!
Jen Laceda | Tartine and Apron Strings says
Oh, that precious look on Lily's face is enough to tell me that she just loved these pink cupcakes! Love the pearl sprinkles on the icing...And who doesn't like a good buttercream?!?!
mia xara says
Happy Birthday to Lilly, what a blessed little girl she is to have her heart's desire for her special day! The cupcakes look amazing wrapped in pink frosting,extemely tempting for adults as well.. 🙂
Cake Duchess says
Look how thrilled Lilly is:)You made her birthday extra special. I remember when it was all about pink for my little girl. I miss those girly sweet days:)
Blond Duck says
I've always hated cupcakes made with box mix and store frosting, but I bet I'd eat every one of yours!