Pretty in Pink Cupcakes

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If you’re following us on Facebook, Instagram, or Twitter, you may have caught behind the scenes clips of an exciting project we have been working on.  We are launching a Youtube channel in collaboration with the incredibly talented Jeremiah Mayhew.  We started filming last week at Studio 24.  We can’t spill all the details just yet, but if you’re a fan of BFFF,  you won’t want to miss the first chance to SUBSCRIBE to our YouTube Channel so that you can be the first to see it.  We will continue to let you in on more details as the channel gets closer to launch, which we expect later this month.


Before the first video launches, I wanted to share another cupcake recipe I made for the video.  These cupcakes were inspired by my own childhood memories–the kid in the candy shop. We all have those kind of memories, right?  I actually got these metallic shimmery pink gum balls at The Sweet Factory. How about that!


Magnolia Bakery’s Vanilla Cupcake Recipe

You’ll Need:

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees and line 2 (1/2 cup-12 capacity) cupcake tins with paper liners.
  2. In a small bowl, combine the flours. Set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
  4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but be sure not to over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting.

Sprinkles Cupcakes Vanilla Frosting Recipe

You’ll Need:

  • 1 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. In a bowl, combine butter, sugar, and salt. Beat until blended.
  2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.


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