Perfectly Pink Cupcakes, Yay! So I’ve gotta know, how do you eat your cupcakes? Do you put it on a plate and cut it with a fork, and eat it all ladylike? Do you carefully peel back the cupcake paper and go at it one bite at a time? Or do you eat the cake first and save the indulgent frosting for last? Maybe you eat the frosting first and save the moist crumbly cake for the end? Or do you shove the whole heavenly cupcake in your mouth before anyone sees you, so you can get a second one and eat it slowly like the other humans? (Yeah, me too.)
Perfectly Pink Cupcakes are the perfect sweet treat!
Cupcakes make me happy. As in Cloud 9 happy. It’s like your very own (nobody touch it) cake. And eating them seems like innocent calories. “This one little cupcake won’t hurt a thing.”
These cupcakes start with a major shortcut. Our super easy cupcake recipe starts with a store bought cake mix, spruced up a little.
So how did we get them to taste homemade?
Tip 1-mix the batter by hand. Using an electric mixer in cake batter can possibly make the cupcakes tough. We mixed ours by hand until the ingredients were just combined. Lumps are ok. (If you use an electric mixer, just keep it on low and don’t over mix.)
Tip 2-Use whole eggs in this white cake mix, instead of just the whites. This makes the cake moist and more dense. (And for this recipe, makes the color perfectly pink!)
Tip 3-Don’t use water. The box mix will call for water. Use milk and fruit punch instead. Milk gives it a little more fat and moisture, and fruit punch gives it just a little fun flavor.
Tip 4-Under cook the cupcakes. Don’t go crazy and leave them runny. But err on the lower cooking time. Once you remove them from the oven they will finish up in the cupcake pan. This will ensure your Perfectly Pink Cupcakes are super moist and never dry.
Here are some more cupcake and muffin recipes for you:
Fresh Apple Oatmeal Muffins
Now the best part…well, if you are a frosting fanatic like I am, this is the best part. Perfectly Pink Frosting!
We are making a double batch so we can load up all 24 cupcakes with a generous amount of Pretty Pink Buttercream. (I mean, a wheelbarrow load of powdered sugar and a metric ton of butter…if this frosting recipe is wrong, I don’t wanna be right.)
To get that perfect shade of pastel pink color, we added in more fruit punch with our vanilla. Sure, you can add food coloring if you would like. But we didn’t want super dark pink …just a hint of pink and the fruit punch flavor. Add a little more fruit punch until your frosting is the desired consistency.
Perfectly Pink. Of course.
To get the perfect topping we used disposable icing bags (fast clean up)and a large star frosting tip.
Swirl the frosting on your cooled cupcakes and enjoy. (Dare you to eat just one!)
Love making cupcakes? Try our Orange Marmalade Cupcakes with Orange Buttercream Frosting!
These Perfectly Pink Cupcakes are great for birthday parties, baby showers, spring flings, October Breast Cancer Awareness events, Tuesdays, and for girls’ night at the house! (Easy to swap out colors, too. Just change up the flavor of Hawaiian fruit punch for whatever you’d like.)
Perfectly Pink Cupcakes
For the Cupcakes
- 1 box of white cake mix one that says "MOIST"
- 1/3 cup vegetable oil
- 3 whole eggs
- 3/4 cups milk
- 3/4 cups Hawaiian fruit punch
For the Frosting
- 8 cups powdered sugar
- 4 sticks butter room temperature
- 2 tsp vanilla
- 4 to 6 TB Hawaiian fruit punch
For the Cupcakes
- Preheat oven to the temperature listed on the back of the cake box. Line a muffin tin with cupcake liners.
- In a measuring cup or bowl, combine the milk and fruit punch until pink. Set aside. (If you want your cupcakes a deeper pink, use less milk and more punch ...just keep the total combined amount of milk and punch to 1 1/2 cups.)
- In a large mixing bowl, whisk the dry cake mix by hand until any big lumps are gone. By hand, combine the mix, oil, eggs, and fruit punch / milk mixture until just combined. (Do not over mix.)
- Evenly fill the cupcake liners about 3/4 full. (This recipe makes about 24 cupcakes.) Bake the cupcakes according to package directions, opting for the lower time. (Don't overcook, or your cupcakes will be dry. Cupcakes will continue to cook a bit in the pan after removed from the oven.)
- Cool in the pan for 5 minutes, then remove to a wire rack and cool completely.
For the Frosting
- While the cupcakes are cooling, in a large bowl with a hand mixer, beat the powdered sugar on low to break up large clumps. (You can sift it if you want. Optional.) On low to medium speed, combine the softened butter and powdered sugar until smooth and creamy.
- Add vanilla and 2 tablespoons of the fruit punch. Continue to beat the frosting on medium speed for 1-2 minutes until light and fluffy. Add more fruit punch until you have reached the desired color and consistency.
- Scoop frosting in a disposable pastry bag with desired frosting tip. Decorate and enjoy!
- **If you desire a deeper color pink, use food coloring as desired.