When it comes to cupcakes, we’re all kids at heart! Celebrate the everyday superheroes we call mom with something sweet this Mother’s Day! These princess cupcakes are my favorite go-to treat to celebrate birthdays, anniversaries, and any special occasion! They’re moist, delicious, and quick to make! But above all, you can easily customize them!
Princess Cupcakes!
When I first made these cupcakes, I was looking for a small treat to celebrate my baby’s first birthday. I tried to create something pink, fun, and safe for my baby girl to enjoy. Not only did these cupcakes turn delicious, but they were also free of any food coloring we usually use to decorate cupcakes.
What I loved most about these cupcakes was how fluffy and yummy they turned out. I added a little almond extract to give it a delightful taste and used a combination of almond milk and plain Greek yogurt to add moisture. You may substitute lemon extract for almond or vanilla extract only for a classic taste. They all taste fantastic!
The Icing!
My signature icing features a mixture of buttercream and cream cheese. I usually try to avoid food coloring and use more organic ingredients instead. For example, I used a few drops of beet juice for the princess cupcake until I got my favorite shade of pink. You may also use a strawberry puree for a brighter pink, turmeric powder for yellow, blueberry puree for purple, or matcha tea for green.
Tip: as you add drops of liquid to your icing, it becomes a little runny. If you run into this issue, add some powdered sugar to thicken it or stick it in the fridge until it hardens.
Let’s Decorate!
These cupcakes are perfect for birthdays, Mother’s Day, Easter, Valentine’s Day, or serving at any tea party. I love using sprinkles and cupcake toppers for the princess cupcake, but I’ve also used strawberries and white chocolate in the past to add a fun touch.
Princess Cupcakes
Equipment
- 12 cup muffin/cupcake pan
- 12 muffin/cupcake paper liners (aka baking cups)
- piping bag(s) and decorating tips for icing
Ingredients
Cupcake Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1-1/4 cups all-purpose flour
- 1-1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/4 cup Greek yogurt
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
Icing Ingredients
- 8 oz room temperature cream cheese (225 g)
- 4 oz room temperature unsalted butter (112 g)
- 1 tsp vanilla extract
- 1 cup powdered sugar (130 g)
- a few drops of beets juice for coloring (optional)
Toppings
- 12 Cupcake toppers (I used princess, flower, and unicorn toppers)
- Sprinkles, shaved white chocolate, or fruits (strawberries, raspberries, etc.)
Instructions
Making the Cupcakes:
- Whisk almond milk and Greek yogurt in a small bowl and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set flour mix aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed for a few minutes or until thick and fluffy.
- Slowly add oil as you continue beating. Pause, and stir in the vanilla and almond extracts.
- Add the flour mixture in thirds, alternating with the yogurt mixture, and beat well with each addition.
- Preheat the oven to 350 degrees F (177 C) and line a muffin pan with paper liners (a.k.a. baking cups).
- Using a spoon, fill 3/4 of each baking cup with the batter.
- Place the muffin pan in the middle rack of the preheated oven and cook for 20-25 minutes or until an inserted toothpick comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack. Then, allow them to cool to room temperature before frosting.
Making the Icing:
- Cream the butter and cream cheese with a hand mixer until full and fluffy.
- Gradually beat in the powdered sugar, followed by vanilla extract.
- Add in a few drops of beet juice until desired shade of pink. Be careful not to add too much, or the icing will be runny.
- Decorate your room-temperature cupcakes using piping bags and decorating tips! Then, top them off with sprinkles, fruits, or your favorite toppers. Enjoy!
Notes
- If icing gets too runny, add more powdered sugar to thicken it or place it in the fridge until it hardens.
- Store leftover cupcakes in an airtight container in the fridge for up to 5 days.
Do you like almond-flavored cakes? Check out my super-duper, Almond Marble Cake!
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