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Light and Fluffy Spring Cupcakes with Pastel Buttercream

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These light and fluffy spring cupcakes feature a soft, airy texture with a swirl of pastel buttercream frosting, perfect for spring gatherings and sweet treats.

Ingredients

  • All-purpose flour – 1 ½ cups (190g), sifted
  • Baking powder – 1 ½ teaspoons
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (115g), softened
  • Granulated sugar – ¾ cup (150g)
  • Large eggs – 3, room temperature
  • Pure vanilla extract – 1 teaspoon
  • Whole milk – ½ cup (120ml), room temperature
  • For the Pastel Buttercream:
  • Unsalted butter – 1 cup (230g), softened
  • Powdered sugar – 4 cups (480g), sifted
  • Pure vanilla extract – 1 teaspoon
  • Heavy cream – 2-3 tablespoons (30-45ml)
  • Food coloring – pastel shades of your choice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  3. In a large mixing bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon pure vanilla extract.
  5. Lower mixer speed. Add the dry ingredients in three parts, alternating with ½ cup room-temperature whole milk—start and end with the dry ingredients. Mix gently after each addition, just until combined.
  6. In a separate clean bowl, whip the egg whites from 3 large eggs until stiff peaks form, about 3-5 minutes with an electric mixer.
  7. Gently fold the whipped egg whites into the batter in two additions using a spatula, keeping as much air as possible.
  8. Spoon batter evenly into the liners, filling about ⅔ full to make 12 cupcakes.
  9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cupcakes will be lightly golden and spring back when pressed.
  10. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30-40 minutes.
  11. While cupcakes cool, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups sifted powdered sugar, beating on low speed until combined.
  12. Add 1 teaspoon vanilla and 2-3 tablespoons heavy cream, then beat on high until fluffy.
  13. Divide buttercream into bowls and tint with pastel food coloring as desired.
  14. Use a piping bag fitted with your favorite tip to swirl pastel buttercream on cooled cupcakes.

Notes

Use room temperature ingredients for best results. Whip egg whites to stiff peaks and fold gently to keep cupcakes light. If buttercream is too soft, chill for 10 minutes and whip again. Avoid overbaking to keep cupcakes moist.

Nutrition

Keywords: spring cupcakes, pastel buttercream, light cupcakes, fluffy cupcakes, easy cupcake recipe, buttercream frosting, party cupcakes, kid-friendly dessert

Find it online: https://hungermind.com/light-and-fluffy-spring-cupcakes-recipe-easy-pastel-buttercream-tutorial/