Pink Prickly Pear Cupcakes with Buttercream Frosting – Easy Recipe

Name: Pink Prickly Pear Cupcakes with Buttercream Frosting – Easy Recipe
Prep time: 25 min
Cook time: 18 min
Yield: 12 cupcakes
Ingredients: 180g all-purpose flour; 150g granulated sugar; 115g unsalted butter, softened; 2 large eggs; 120ml milk; 2 tsp vanilla extract; 1½ tsp baking powder; ¼ tsp salt; 200g unsalted butter, softened; 300g icing sugar, sifted; 2–3 tsp The Organic Labs Prickly Pear Powder 70g; 1–2 tbsp milk or whipping cream; 1 tsp vanilla extract; Pinch of salt; For a deeper pink: Gradually increase the prickly pear powder until you achieve your preferred colour.; For fluffy cupcakes: Avoid overmixing the batter.; For smooth frosting: Use room-temperature butter and sifted icing sugar.; For the best colour: Add prickly pear powder to the frosting rather than baking it into the cupcakes, as natural pigments can be heat-sensitive.; Storage: Refrigerate in an airtight container for up to 3 days and bring to room temperature before serving.

Bake soft, fluffy vanilla cupcakes topped with beautiful pink prickly pear buttercream! Discover this easy cupcake recipe using The Organic Labs Prickly Pear Powder for naturally colourful frosting.

Makes 12 cupcakes
Prep 25 minutes
Cook 18–20 minutes

Pink Prickly Pear Cupcakes with Buttercream Frosting

Soft, fluffy vanilla cupcakes topped with creamy pink prickly pear buttercream. Made with The Organic Labs Prickly Pear Powder, these beautiful cupcakes are perfect for birthdays, celebrations and afternoon treats.

Preparation time: 25 minutes
Baking time: 18–20 minutes
Servings: 12 cupcakes

Ingredients

For the Cupcakes

180g all-purpose flour
150g granulated sugar
115g unsalted butter, softened
2 large eggs
120ml milk
2 tsp vanilla extract
1½ tsp baking powder
¼ tsp salt

For the Pink Prickly Pear Buttercream

200g unsalted butter, softened
300g icing sugar, sifted
2–3 tsp The Organic Labs Prickly Pear Powder 70g
1–2 tbsp milk or whipping cream
1 tsp vanilla extract
Pinch of salt

Instructions

Step 1 – Prepare the Cupcakes

Preheat the oven to 175°C and line a 12-hole muffin tin with cupcake cases.

Step 2 – Cream Butter and Sugar

Beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.

Step 3 – Combine Ingredients

In a separate bowl, mix the flour, baking powder and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until combined.

Step 4 – Bake

Divide the batter evenly between the cupcake cases, filling each approximately two-thirds full.

Bake for 18–20 minutes, until golden and a toothpick inserted into the centre comes out clean.

Allow the cupcakes to cool completely.

Step 5 – Make the Pink Buttercream

Beat the softened butter for 3–4 minutes until pale and fluffy.

Gradually add the icing sugar, mixing until smooth.

Add the Prickly Pear Powder, vanilla extract and salt.

Mix until the frosting develops a beautiful pink colour. Add milk or cream gradually until the buttercream reaches a smooth, pipeable consistency.

Step 6 – Decorate

Transfer the pink buttercream to a piping bag fitted with a star nozzle.

Pipe generous swirls onto the cooled cupcakes.

Optionally, finish with a light dusting of prickly pear powder.

Baking Tips

For a deeper pink: Gradually increase the prickly pear powder until you achieve your preferred colour.
For fluffy cupcakes: Avoid overmixing the batter.
For smooth frosting: Use room-temperature butter and sifted icing sugar.
For the best colour: Add prickly pear powder to the frosting rather than baking it into the cupcakes, as natural pigments can be heat-sensitive.
Storage: Refrigerate in an airtight container for up to 3 days and bring to room temperature before serving.

Get Your Prickly Pear Powder

Shop The Organic Labs Prickly Pear Powder 70g

Shop Bulk Prickly Pear Powder for Bakeries and Food Manufacturers