Vanilla Cupcakes with Pink Dragonfruit Frosting
September 24, 2024 by Kimberly
These fluffy cupcakes melt in your mouth, with a pop of vibrant pink frosting that’s sweet and tropical. They’re perfect for adding a little joy to your day.
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TOTAL TIME
60 min
SERVES
18 cupcakes
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
If you’re craving a dessert that’s light, fun, and full of flavor, these cupcakes are where it’s at. They have the perfect balance of soft, fluffy vanilla goodness, paired with a vibrant, fruity frosting that’ll bring some serious color to your table. This treat is ideal for anyone who loves a sweet surprise with a tropical twist. Whether it’s a casual afternoon snack or a party-ready dessert, these cupcakes are guaranteed to be a crowd-pleaser.
These cupcakes are best enjoyed fresh and slightly chilled, which keeps the frosting from getting too soft. Pair them with a cold glass of milk or a refreshing iced tea for a delicious treat. They’re a great addition to a picnic, birthday party, or even just as an afternoon pick-me-up with your coffee. For a bit of extra flair, garnish with some fresh fruit slices or edible flowers for that wow factor.
Store any leftover cupcakes in an airtight container in the fridge for up to three days. If you want to keep them longer, freeze them without the frosting for up to two months. Just thaw and frost when ready to enjoy!
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A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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Vanilla Cupcakes with Pink Dragonfruit Frosting
- Total Time: 60 min
- Yield: 18 cupcakes 1x
Description
GOOD TO HAVE ON HAND
- cupcake tin
- cupcake liners
- two mixing bowls
- electric mixer
- fine mesh strainer
- piping bag
Ingredients
Units
Scale
CUPCAKE BATTER
- 2 eggs
- 200 grams white sugar
- 115 grams butter
- 2 tsp vanilla extract
- 235 grams all-purpose flour
- 120 milliliters full-fat milk
- 1.5 tsp baking powder
- pinch of salt
- 150 grams cream cheese
- 80 grams butter
- 1 tsp vanilla extract
- 300 grams powdered sugar
- 50 grams flesh of a pink dragonfruit
Instructions
- Prepare the cupcake tin by lining it with cupcake liners. Set it aside. Preheat the oven to 175°C / 350°F.
- In a mixing bowl, use an electric mixer to combine the eggs and sugar until they come together. Then, add the vanilla extract and softened butter. Mix everything until it’s well combined.
- Sift the flour, salt, and baking powder into another bowl using a fine mesh strainer. Measure the milk. Now, in 4 additions, alternately add the milk and flour mixture to the butter-sugar-egg mixture, mixing after each addition. Don’t overmix, or the batter will become tough.
- Use a cookie scoop or a spoon to portion the batter into the liners. Fill each about 2/3 full so the cupcakes don’t rise over the edges while baking.
- Bake the cupcakes for 18-20 minutes. They’re done when you insert a toothpick into the center, and it comes out clean, without any batter sticking to it.
- Let the cupcakes cool on a wire rack.
- Meanwhile, prepare the frosting. Dice the pink dragon fruit and place it in a medium-sized bowl. Add the cream cheese, butter, vanilla extract, powdered sugar, and a pinch of salt to the bowl. Use an electric mixer to blend everything into a creamy mixture. If the frosting is too soft to hold its shape, place the bowl in the fridge for about 20 minutes.
- Fill a piping bag with the frosting and decorate the cupcakes. Optionally, garnish with a few pieces of dragon fruit.
- Passive Time: 40 min
- Cook Time: 20 min
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