Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a small bowl, stir together the milk, sour cream, and vanilla extract until smooth.
- Using a stand or hand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
- Scrape down the bowl, then add the egg whites and mix until fully incorporated.
- Add half of the milk mixture and half of the flour mixture to the butter mixture, beating gently until just combined.
- Scrape the bowl again, then add the remaining milk mixture followed by the remaining flour mixture, mixing until fully combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full (approximately ¼ cup per cup).
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
- Remove from the oven and transfer to a cooling rack, allowing them to cool completely before frosting.
- For the buttercream, beat the softened butter and powdered sugar together in a large bowl until crumbly.
- Add the milk and vanilla extract, then beat until smooth and fluffy. Adjust the milk if needed for a spreadable consistency.
- Add a drop of red gel food coloring and mix until evenly incorporated.
- Fit a piping bag with a medium round tip and fill it with the prepared buttercream.
- Pipe the buttercream onto each cooled cupcake, starting from the outside edge and spiraling inward to create a smooth peak.
Nutrition
Notes
These cupcakes are a treat to brighten any day! The pink buttercream is smooth and perfect for decorating, making every bite feel like a special moment.