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Summer Cupcakes

Summer cupcakes with fluffy vanilla sponge and silky pink buttercream frosting that holds its swirl in warm weather. Each cupcake bakes up light and tender, then gets a smooth, tang-bright frosting finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Vanilla cupcakes
  • 0.75 cup all-purpose flour
  • 0.75 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2.5 tsp vanilla extract
  • 0.5 cup milk
  • 2 tbsp sour cream
  • 0.25 cup pink food coloring
Pink buttercream
  • 0.5 cup unsalted butter
  • 2.5 cups powdered sugar
  • 2 tbsp milk
  • 1 tbsp sour cream
  • 1 tsp vanilla extract
  • 0.25 cup pink food coloring

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep & bake the cupcakes
  1. Heat oven to 350°F and line a sheet pan with cupcake liners (so the batter bakes evenly and releases cleanly).
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined (this keeps the sponge tender without lumps).
  3. Beat butter and granulated sugar in a stand mixer on medium speed until light and fluffy, about 2-3 minutes (look for a pale, airy texture).
  4. Add eggs one at a time, then mix in vanilla extract until smooth, scraping the bowl as needed (the batter should look glossy).
  5. Mix in the flour mixture alternately with milk, beginning and ending with flour, just until no dry streaks remain (avoid overmixing for a soft crumb).
  6. Fold in sour cream and pink food coloring until the batter turns a consistent pale pink (swirl lightly so it stays fluffy).
  7. Spoon batter into liners about 2/3 full, then bake at 350°F for 25-35 minutes until the tops spring back and a toothpick comes out mostly clean (visible domed tops are a good cue).
Make the pink buttercream
  1. Beat butter in a stand mixer on medium speed until smooth and creamy, about 1 minute (it should look spreadable).
  2. Add powdered sugar in 1/2-cup additions, mixing on low until combined, then increase to medium to smooth the frosting (pause to scrape down the bowl).
  3. Mix in milk, sour cream, and vanilla extract until silky (the frosting should hold shape when you lift a spoon).
  4. Add pink food coloring a little at a time until you reach a bright pink hue, then mix 30-60 seconds more (stop once the color is even).
Frost & serve
  1. Cool cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely (hot cupcakes melt frosting).
  2. Pipe or spread pink buttercream onto fully cooled cupcakes in swirls (aim for peaks that stay defined).
  3. If needed for neat swirls, chill frosted cupcakes for 10 minutes to firm the frosting, then serve at cool room temperature (swirls should look crisp and glossy).

Notes

For the fluffiest texture, mix the cupcake batter just until the flour disappears—overmixing can make cupcakes dense. Store frosted cupcakes covered in the fridge for up to 3 days; bring to cool room temperature before serving for best texture. Freeze unfrosted cupcakes for up to 2 months (thaw overnight in the fridge, then frost). If you want a lighter frosting, use reduced-fat butter and milk, but expect a slightly softer swirl.