Pink Buttercream Cupcakes Recipe
These pink buttercream cupcakes are topped with custom chocolate candy‑melt decorations that can be piped into hearts, monograms, or personalized messages. The fluffy, soft‑pink buttercream pairs perfectly with the glossy chocolate accents, making them ideal for weddings, birthdays, or a fun kids' baking project.
Recipe by Jill Lodato · Structured by ReelsMeals
From: YouTube(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
Ingredients
- cupcakes
Pink Buttercream
- 2 sticks butter
- 1 cup Crisco vegetable shortening
- 1 tsp almond extract
- 6 cups powdered sugar
- 5 tbsp milk
- a few drops gel food coloring
Chocolate Candy Melt Decorations
- dark chocolate candy melts
- parchment paper
Instructions
- 1Prepare the cupcakes according to your favorite vanilla or chocolate cupcake recipe and let them cool completely.
- 2Buttercream: Beat the softened butter and vegetable shortening together until fluffy, about 2–3 minutes.
- 3Add the milk and almond extract, mixing until fully incorporated.
- 4Gradually add the powdered sugar, 6 to 8 cups, mixing on low speed until the desired thick, pipe‑able consistency is reached.
- 5Add a few drops of pink gel food coloring, one at a time, mixing after each addition until the buttercream reaches a soft pink shade.
- 6Chocolate garnish: Melt the dark chocolate candy melts in the microwave in 30‑second intervals, stirring between intervals until smooth.
- 7Allow the melted chocolate to cool slightly until warm to the touch, then transfer it to a zip‑lock bag and cut a small tip.
- 8Pipe decorative designs such as hearts, monograms, or words onto parchment paper.
- 9Let the chocolate designs set at room temperature for about an hour, or speed up the process by refrigerating (do not freeze).
- 10Pipe the pink buttercream onto the cooled cupcakes, then attach the hardened chocolate decorations to the frosted cupcakes and serve.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Beat butter and shortening thoroughly
Mix the softened butter and vegetable shortening for 2–3 minutes until fluffy before adding other ingredients.
Cool chocolate just enough before piping
Allow melted chocolate to cool until warm to the touch before transferring to a zip‑lock bag for piping.
Set chocolate decorations properly
Let the piped chocolate designs sit at room temperature for about an hour, or refrigerate to speed up setting.
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How many servings does this Pink Buttercream Cupcakes with Chocolate Candy Melt Decorations recipe make?
- This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.
- Where does this Pink Buttercream Cupcakes with Chocolate Candy Melt Decorations recipe come from?
- It was shared by Jill Lodato on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.