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

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

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

22 minutes

Category

Tropical Punch

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

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    • 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

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    • 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

    Directions

    1. Preheat & prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

    2. Whisk dry: In a bowl, whisk flour, sugar, baking powder, and salt until evenly combined.

    3. 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.

    4. Combine: Pour wet ingredients into dry and whisk just until smooth. Avoid overmixing to keep cupcakes soft.

    5. 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.

    6. 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.

    7. Frost & finish: Pipe tall swirls of buttercream onto cooled cupcakes and add sprinkles. For best flavor, let cupcakes rest 20–30 minutes before serving.