Millennial Pink Cupcakes
Recipe type: dessert
Serves: 12 cupcakes
For the Millennial Pink Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • ⅓ cup full-fat sour cream
  • ⅓ cup whole milk
  • 1 ½ teaspoons vanilla extract
  • ½ cup (1 stick, 4 ounces) unsalted butter, softened
  • 2 teaspoons vegetable oil
  • 1 cup granulated sugar
  • mauve and rose pink food gel
  • 1 large egg
  • 2 large egg whites
For the Millennial Pink Frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • ¼ teaspoon fine salt
  • 3 cups powdered sugar
  • 5 teaspoons whole milk
  • 2 teaspoons vanilla extract
  • mauve and rose petal pink food gel
To make the Millennial Pink Cupcakes
  1. Preheat oven to 325 degrees F and line a 12-cup cupcake pan with liners, set aside.
  2. In a large bowl whisk together flour, baking powder, baking soda, and salt. In another bowl combine sour cream, milk, and vanilla. Fit stand mixer with paddle attachment and cream butter, oil, sugar, and food gel on medium-high until pale and fluffy, about 2 to 3 minutes. Lower speed,add eggs, one at a time, beating to combine after each addition. Scrape sides and bottom of bowl down. With mixer on low, add flour mixture in three additions and milk mixture in two additions, beginning and ending with the flour mixture, beating each portion until it is just combined. Give batter a few stirs with a spatula to ensure the sides and bottom are incorporated.
  3. Fill each cupcake liner ¾ of the way full. Bake until the tops look formed and a toothpick inserted comes out clean with a few moist, not wet crumbs, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
To make the Millennial Pink Frosting:
  1. Beat butter in a stand mixer fitted with a paddle attachment until light and fluffy. Scrape bowl and paddle, gradually add powdered sugar followed by salt, milk, vanilla, and food gel. Raise speed to medium-high, beating until smooth and fluffy, about 1 minute.
recipe adapted from Sprinkles Baking Book
Recipe by Layer Cake Parade at