Pink Buttercream Dreams Cupcakes

Pink buttercream dreams on a sweet red cupcake crowned with a fresh glossy berry

Vegan pink cupcakes with fluffy buttercream and glossy berries a dreamy, plant-based dessert that’s light, sweet, and naturally colored.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 12 cupcakes

Ingredients

1 ½ cups all-purpose flour 1 cup organic cane sugar 1 tsp baking soda ½ tsp salt 1 tbsp cocoa powder 1 cup almond milk 1 tsp apple cider vinegar ½ cup neutral oil 2 tsp vanilla extract 1 tbsp beet juice ½ cup vegan butter ½ cup vegan shortening 3 cups powdered sugar 1–2 tbsp plant milk 1 tsp vanilla extract Few drops beet juice Fresh berries Maple syrup

Instructions

Step 1: Preheat Oven: Preheat to 350°F (175°C) and line a 12-cup muffin tin.
Step 2: Mix Dry Ingredients: Whisk flour, sugar, baking soda, salt, and cocoa.
Step 3: Mix Wet Ingredients: Combine almond milk, vinegar, oil, vanilla, and beet juice.
Step 4: Combine and Bake: Mix wet and dry, fill liners, bake 18–20 minutes.
Step 5: Make Buttercream: Beat butter and shortening, add sugar and milk, tint pink.
Step 6: Frost and Decorate: Pipe frosting, top with glossy berry.

Notes

Use beet juice for a natural hue. Add rosewater for a romantic twist. Store in fridge up to 4 days; thaw before serving.

Nutrition

Calories: 290
Fat: 14g
Saturated fat: 4g
Sugar: 26g
Sodium: 180mg
Protein: 2g
Carbohydrates: 38g
Fiber: 1g