Dye-Free Pink Cupcakes for Valentine's Day
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2.3
9 reviews
Poor
Dye-Free Pink Cupcakes for Valentine's Day
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The cutest dessert for Valentine's Day are these Dye-Free Pink Cupcakes. They're super fun to make and 100% delicious too!
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Ingredients
For the Cupcakes:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tick (1/2 cup) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 2 large eggs
- 3/4 cup milk
- dye free red food coloring or powder (options linked in notes below)
For the Frosting:
- 2 ticks unsalted butter, room temperature
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons heavy cream or milk
- dye free red food coloring or powder (options linked in notes below)
Instructions
- Preheat oven to 350°F.
- In a bowl, whisk together the flour, baking powder and salt.
- 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.
- Gradually add the flour mixture to the wet mixture until combined.
- 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.
- Allow the cupcakes to cool completely before frosting and adding sprinkles.
To make the frosting:
- In the bowl of a standing mixer or with a hand mixer, combine the butter, powdered sugar, and vanilla extract. Whip until thoroughly combined.
- 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:
- *In the cupcakes, substitute the food coloring for 1/2 cup raspberry juice and use 1/2 cup milk instead of 3/4 cup.
- *In the frosting, substitute the food coloring for 4 tablespoons raspberry juice.
Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the best results.
- Don’t Overmix: Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Decorating Fun: Top with sprinkles or fresh berries for a whimsical touch.
- Cool Before Icing: Allow the cupcakes to cool completely before decorating with icing and sprinkles.
- Dye-Free Color Tip: Keep in mind that dye-free food coloring is naturally less vibrant than traditional dyes. You may need to use a bit more to achieve the hue you want. Also, note that the cupcakes may lose some of their color during baking.
- Pink Dye-Free Food Coloring Options:
- Pitaya Powder
- Watkins Dye-Free Food Coloring
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
8g
(12%)
Cholesterol
20mg
(7%)
Sodium
200mg
(8%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 200mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
2.3
9 reviews
Poor
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