Princess Cupcakes

My friend’s daughter recently had her 5th birthday. She’s into princess stuff… Pink, glamorous, sparkly dresses, shoes and things that 5-year-old girls are very fond of. So for her birthday, I promised her that I would make Princess cupcakes for her. It’s actually vanilla cupcakes but I added a little bit of red food color to make pink butter cream icing. To make it more girly, I used the Wilton Cupcake wraps with Pink Princess theme to wrap the cupcakes in, and added some pastel-colored sprinkles. It sure was fun making these colorful girly cupcakes.

Vanilla ‘Princess’ Cupcakes

adapted from The Martha Stewart Show – Martha Stewart

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Basic vanilla buttercream, recipe follows
  • Colored cupcake sprinkles, for decorating, optional
  • Cupcake wraps, for decorating, optional
  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low-speed until combined. Add butter, mixing until just coated with flour.
  2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a toothpick inserted in the center comes out clean, 17 to 20 minutes.
  4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
To make basic vanilla buttercream:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • a few drops of red food color, optional
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low-speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.