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Soft and Sweet Pastel Star Cupcakes with Buttercream Frosting

Delightful soft cupcakes adorned with ethereal buttercream frosting and pastel colors, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour The base of your cupcakes, lending them a soft and tender crumb.
  • 1.5 teaspoons baking powder A leavening agent that ensures your cupcakes rise to fluffy perfection.
  • 0.5 teaspoons baking soda Helps to create a light texture, balancing the acidity of other ingredients.
  • 0.25 teaspoons salt Enhances the sweetness and depth of flavors.
  • 0.5 cups unsalted butter, room temperature This creamy delight adds richness to the batter.
  • 1 cups granulated sugar Sweetens your cupcakes and contributes to their beautiful golden hue.
  • 2 large eggs Bind everything together and add moisture to the mix.
  • 1 teaspoons vanilla extract Introduces a comforting aroma and flavor that complements the sweetness.
  • 0.5 cups whole milk Creates a tender texture and lush foam during baking.
  • 0.5 cups sour cream Enriches your batter with tanginess and moisture.
Buttercream Frosting Ingredients
  • 1 cups unsalted butter, room temperature The creamy base for a luscious frosting.
  • 4 cups powdered sugar Contributes to the sweetness and smoothness of the frosting.
  • 2-3 tablespoons milk Provides the desired consistency for spreading or piping.
  • 1 teaspoons vanilla extract Adds a familiar flavor theme to your frosting.
  • food coloring (pastel pink, blue, yellow, or purple) Brings vibrant hues to your frosting, making it visually appealing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In another large bowl, cream together the room-temperature butter and granulated sugar using a mixer until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients, alternating with the milk and sour cream mixture, starting and ending with the dry ingredients.
  7. Scoop the batter into the cupcake liners, filling each about 2/3 full.
Baking
  1. Place the cupcakes in the preheated oven and bake for 18-20 minutes or until a toothpick inserted comes out clean.
  2. Let the cupcakes cool completely in the pan before transferring them to a wire rack.
Frosting
  1. Beat the room-temperature butter with a hand mixer until smooth and creamy.
  2. Gradually add powdered sugar, mixing well, and add milk one tablespoon at a time until desired consistency is reached.
  3. Divide the frosting into separate bowls and add pastel food coloring.
  4. Frost the cooled cupcakes using a piping bag fitted with a star tip.
  5. Decorate with edible glitter or sprinkles.

Notes

Ensure your butter and eggs are at room temperature. Don't overmix the batter to keep cupcakes light and fluffy. Use an ice cream scoop for even sizes and always check if your oven is calibrated.