Vanilla Cupcakes with Pink Buttercream Swirl

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These tender vanilla cupcakes get topped with a two-toned pink buttercream swirl that looks professional but requires no special skills.

The cupcakes are moist, the frosting is silky, and the technique is easier than it looks.

Why You’ll Love It

  • Makes 24 cupcakes
  • Two-tone swirl looks impressive but is simple
  • Tender, bakery-style crumb
  • One-bowl cupcake batter
  • Perfect for parties, gifts, or classroom treats

Ingredients

For the Vanilla Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream, room temperature

For the Pink Buttercream

  • 2 cups (4 sticks) unsalted butter, softened
  • 8 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Pink gel food coloring

Optional Decorations

  • Heart-shaped sprinkles
  • Edible glitter
  • Pink sanding sugar
  • Small fondant hearts

Steps

  1. Preheat your oven to 350°F (175°C).
  2. Line two 12-cup muffin pans with paper liners.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Add the softened butter and mix on low speed until the mixture looks like coarse sand.
  5. In a separate bowl, whisk together the eggs, milk, vanilla, and sour cream.
  6. Add the wet ingredients to the dry in three additions, mixing on medium speed after each.
  7. Scrape down the sides of the bowl and mix for 30 more seconds until smooth.
  8. Fill each liner about 2/3 full using a cookie scoop for even portions.
  9. Bake for 18-22 minutes until a toothpick comes out clean and tops spring back when touched.
  10. Cool in pans for 5 minutes, then transfer to a wire cooling rack.
  11. Cool completely before frosting—at least 1 hour.
  12. For the buttercream, beat the softened butter on medium-high speed for 5 minutes until pale and fluffy.
  13. Add the powdered sugar one cup at a time, mixing on low after each addition.
  14. Add the heavy cream, vanilla, and salt.
  15. Beat on medium-high for 3-4 minutes until light and fluffy.
  16. Divide the frosting in half between two bowls.
  17. Leave one half white (or add a tiny drop of pink for a very pale shade).
  18. Add pink gel food coloring to the other half and mix until the color is even.
  19. Fit a large piping bag with a large open star tip (like Wilton 1M).
  20. Use a spatula to spread the light pink frosting on one side of the inside of the bag.
  21. Spread the darker pink frosting on the opposite side.
  22. When you pipe, both colors will come out together in a swirl.
  23. Starting at the outer edge of the cupcake, pipe in a circular motion toward the center.
  24. Pull up and away to finish the swirl.
  25. Add sprinkles or decorations while the frosting is still soft.

Helpful Tips and Substitutions

Room temperature ingredients are essential—cold butter or eggs will make the batter curdle.

Sour cream keeps the cupcakes moist; substitute with full-fat Greek yogurt if needed.

Use gel food coloring, not liquid—it gives more vibrant color without thinning the frosting.

For a more dramatic two-tone effect, make one shade light pink and one hot pink or red.

If your frosting is too stiff, add cream 1 teaspoon at a time until it pipes smoothly.

A piping tip set gives you options—try a large round tip for a different look.

For almond-flavored cupcakes, swap 1 teaspoon of vanilla for almond extract.

Serving Ideas

Arrange on a tiered cupcake stand for parties.

Package in clear boxes with ribbon for Valentine’s gifts.

Pair with a glass of milk or pink champagne.

Serve alongside fresh strawberries for extra color.

Use a cupcake carrier to transport without smashing the frosting.

Make-Ahead and Storage

Unfrosted cupcakes keep at room temperature for 2 days in an airtight container.

Frosted cupcakes stay fresh at room temperature for 1-2 days if your kitchen is cool.

Refrigerate frosted cupcakes for up to 5 days—bring to room temperature 30 minutes before serving.

Buttercream can be made up to 1 week ahead and refrigerated.

Re-whip chilled buttercream for 3-4 minutes before piping.

Unfrosted cupcakes freeze well for up to 3 months—wrap individually in plastic wrap.

Thaw frozen cupcakes at room temperature for 2 hours before frosting.

Don’t freeze frosted cupcakes with sprinkles—the color bleeds as they thaw.

The Swirl That Wows

The two-tone frosting technique takes these cupcakes from ordinary to eye-catching with almost no extra effort.

Once you fill the piping bag, every swirl comes out perfectly striped.

Make them for a Valentine’s party, a classroom celebration, or just because someone deserves something sweet.

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