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Dye-Free Pink Cupcakes for Valentine’s Day
The cutest dessert for Valentine’s Day are these Dye-Free Pink Cupcakes! They’re fun to make, 100% delicious, and naturally beautiful. Whether you’re celebrating love, a birthday, hosting a tea party, or just craving a pretty treat, these cupcakes deliver. Plus, you can use dye-free food coloring or natural raspberry juice to get that perfect pink hue.The cutest dessert for Valentine’s Day are these Dye-Free Pink Cupcakes! They’re fun to make, 100% delicious, and naturally beautiful. Whether you’re celebrating love, a birthday, hosting a tea party, or just craving a pretty treat, these cupcakes deliver. Plus, you can use dye-free food coloring or natural raspberry juice to get that perfect pink hue. These Dye-Free Pink Cupcakes are the most adorable treat you could ever whip up! They’re delicious, super cute and easy to make!
Ingredients
For the cupcakes
For the frosting
Instructions
- Step 1
Preheat oven to 350°F.
- Step 2
In a bowl, whisk together the flour, baking powder and salt.
- Step 3
In the bowl of a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, and mix until combined. Then add the vanilla, milk and food coloring.
- Step 4
Gradually add the flour mixture to the wet mixture until combined.
- Step 5
Fill greased muffin cups about 2/3 full. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. For mini muffin tin, bake for 15 minutes.
- Step 6
Allow the cupcakes to cool completely before frosting and adding sprinkles.
To make the frosting
- Step 7
In the bowl of a standing mixer or with a hand mixer, combine the butter, powdered sugar, and vanilla extract. Whip until thoroughly combined.
- Step 8
Add the heavy cream or milk, and continue whipping until thick, fluffy, and creamy. Add the food coloring until desired color is reached.
If you want to use raspberry juice instead of food coloring:
- Step 9
*In the cupcakes, substitute the food coloring for 1/2 cup raspberry juice and use 1/2 cup milk instead of 3/4 cup.
- Step 10
*In the frosting, substitute the food coloring for 4 tablespoons raspberry juice.
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Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Per serving
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