Name: Tropical Punch Cupcakes with Pink Buttercream (Made with Tropical Punch Flavor Extract)
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12
Ingredients: 1 1/4 cups (150 g) all-purpose flour; 1 cup (200 g) granulated sugar; 1 1/2 tsp baking powder; 1/4 tsp fine salt; 1/2 cup (120 ml) whole milk, room temp; 1/4 cup (60 ml) buttermilk, room temp; 1/2 cup (113 g) unsalted butter, melted and cooled; 2 large eggs, room temp; 1 1/2 tsp vanilla extract; 1–1 1/2 tsp Tropical Punch Flavor Extract (water-soluble baking extract); Optional: 2–3 drops pink or red gel food coloring for a blush crumb; 1 cup (226 g) unsalted butter, very soft; 3 1/2 cups (420 g) confectioners’ sugar, sifted; 2–3 Tbsp heavy cream or milk; 1 tsp vanilla extract; 1–1 1/4 tsp Tropical Punch Flavor Extract (to taste); Pinch of fine salt; Pink gel food coloring, as desired; Sprinkles, to finish

Tropical Punch Cupcakes with Pink Buttercream (Made with Tropical Punch Flavor Extract)

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

22 minutes

These bright, bakery-style cupcakes are infused with Tropical Punch Flavor Extract for a bold pineapple-mango-guava vibe, then topped with silky pink buttercream whipped with the same extract. Mix a quick vanilla batter, fold in buttermilk for moisture, bake until lightly golden, and cool completely. Beat butter, confectioners’ sugar, and a splash of cream into a fluffy frosting, tint lightly, and pipe tall swirls. The result is soft, tender cupcakes with a clean, concentrated tropical punch flavor—perfect for birthdays, bake sales, or luaus.

Ingredients

Cupcakes

1 1/4 cups (150 g) all-purpose flour
1 cup (200 g) granulated sugar
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup (120 ml) whole milk, room temp
1/4 cup (60 ml) buttermilk, room temp
1/2 cup (113 g) unsalted butter, melted and cooled
2 large eggs, room temp
1 1/2 tsp vanilla extract
1–1 1/2 tsp Tropical Punch Flavor Extract (water-soluble baking extract)
Optional: 2–3 drops pink or red gel food coloring for a blush crumb

Pink Tropical Buttercream

1 cup (226 g) unsalted butter, very soft
3 1/2 cups (420 g) confectioners’ sugar, sifted
2–3 Tbsp heavy cream or milk
1 tsp vanilla extract
1–1 1/4 tsp Tropical Punch Flavor Extract (to taste)
Pinch of fine salt
Pink gel food coloring, as desired
Sprinkles, to finish

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Directions

Preheat & prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Whisk dry: In a bowl, whisk flour, sugar, baking powder, and salt until evenly combined.
Mix wet: In another bowl, whisk milk, buttermilk, melted butter, eggs, vanilla, and tropical punch extract (start with 1 tsp; you can add up to 1 1/2 tsp for a bolder flavor). Add a drop or two of pink gel if you want a tinted crumb.
Combine: Pour wet ingredients into dry and whisk just until smooth. Avoid overmixing to keep cupcakes soft.
Bake: Divide batter among liners (about 3/4 full). Bake 18–22 minutes, or until a toothpick comes out clean and tops spring back. Cool in pan 5 minutes, then transfer to a rack to cool completely.
Make buttercream: Beat butter on medium-high until creamy and pale, 2 minutes. Gradually beat in confectioners’ sugar, then vanilla, tropical punch extract, salt, and enough cream for a fluffy, pipeable frosting (2–3 Tbsp). Adjust extract to taste (1–1 1/4 tsp). Tint pink.
Frost & finish: Pipe tall swirls of buttercream onto cooled cupcakes and add sprinkles. For best flavor, let cupcakes rest 20–30 minutes before serving.

Recipe Note

10 Frequently Asked Questions

Can I use fruit punch soda or juice instead of extract?
You can, but you’ll dilute the batter and may need to reduce other liquids; the flavor is also less concentrated than extract.

Which brand of Tropical Punch Flavor Extract works best?
Choose a water-soluble, baking-friendly extract from reputable makers. Start low, then adjust to taste.

Will the extract color the batter?
Most extracts are clear or lightly tinted and won’t color the batter; use gel coloring for a vibrant pink.

Can I make these cupcakes the day before?
Yes. Store frosted cupcakes airtight at cool room temp up to 1 day or refrigerate up to 3 days (bring to room temp before serving).

How do I get bakery-style tall swirls?
Use a stiff, but smooth buttercream (add sugar if too soft), and pipe with a large open-star tip.

Can I add fruit pieces?
Keep additions small and well-drained (e.g., finely diced maraschino cherries) to avoid sinking and excess moisture.

Can I convert to a cake?
Yes. Bake in an 8-inch round for 25–30 minutes; scale frosting as needed.

How strong should the extract taste be?
Tropical punch extracts are concentrated—start with 1 tsp in batter and 1 tsp in frosting, then taste and increase in 1/4-tsp increments.

Is buttercream too sweet with punch flavor?
Add a pinch of salt and a splash of heavy cream to balance sweetness; the tangy fruit-punch profile complements classic American buttercream well.

Any garnish ideas for a tropical vibe?
Try rainbow nonpareils, toasted coconut, or tiny wedges of dried pineapple for eye-catching tops.