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Pink Winter Wonderland Cupcakes

Delightful Pink Winter Wonderland Cupcakes for Holiday Joy

These whimsical Pink Winter Wonderland Cupcakes are fluffy and topped with pink frosting, perfect for holiday cheer.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Use gluten-free flour blend for a gluten-free option.
  • 1 cup Granulated Sugar
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Salt Optional, can be reduced for low-sodium diets.
  • 1/2 cup Unsalted Butter Can be substituted with margarine for dairy-free.
  • 2 large Eggs Use flax eggs for vegan.
  • 1 tsp Vanilla Extract Almond extract can be an alternative.
  • 1/2 cup Whole Milk Substitute with almond milk for dairy-free.
  • a few drops Pink Food Coloring Use natural coloring for a healthier choice.
For the Frosting
  • 2 cups Powdered Sugar No known substitutions.
  • 8 oz Cream Cheese Vegan cream cheese can be an alternative.
  • to taste Sprinkles Optional for decoration.

Equipment

  • cupcake pan
  • Mixing bowls
  • electric mixer
  • piping bag

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful paper liners.
  2. In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt.
  3. In a large bowl, cream unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients alternating with the whole milk until just combined.
  6. Add drops of pink food coloring and mix gently until the color is evenly distributed.
  7. Fill each cupcake liner about two-thirds full with the batter and tap to remove air bubbles.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  10. For frosting, beat cream cheese and powdered sugar until fluffy, adding more pink food coloring if desired.
  11. Once cooled, frost the cupcakes using a piping bag or spatula.
  12. Finish by adding sprinkles on top of the frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 50mgIron: 0.5mg

Notes

Ensure butter is at room temperature for best results. Avoid overmixing batter to maintain fluffiness.

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