Pink, White, & Gold Cupcakes

Classic rosettes, sprinkle hearts, and pink ruffles top these simple, yet beautiful cupcakes. Make the cupcakes from scratch, or start with store-bought cupcakes for quick and easy treats. These cupcakes are perfect for any event from a bridal shower to a birthday party or even as a simple Sunday night sweet.

Skill LevelBeginner

Ingredients & Tools
Instructions

Instructions

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Pink Ruffle Cupcakes
Bake cupcakes. Prepare batter following recipe instructions. Bake and cool cupcakes in baking cups.

Prepare icing. Tint icing with Pink icing color. Prepare decorating bag with Tip 104 and fill with pink icing.

Decorate cupcakes. Hold decorating bag with the wide end of the tip toward the center of the cupcake and slightly touching the surface. Moving your whole arm, move the tip forward and back as you rotate the cupcake in a counter clockwise direction. Complete the ruffle around the outer edge of the cupcake first.
Add a second row of ruffles just inside the first row.
Add a smaller, third row of ruffles to cover the center of the cupcake.
Heart Sprinkle Cupcakes
Bake cupcakes. Prepare batter following recipe instructions. Bake and cool cupcakes in baking cups.

Ice cupcakes. Prepare decorating bag with Tip 21 and fill with white icing. Swirl icing onto the top of the cupcake. Using the spatula, smooth the icing to cover the cupcake.

Decorate cupcakes. Place the smooth side of the heart cutter lightly on the cupcake. Sprinkle gold sugars inside the cutter until icing is covered. Carefully remove the cutter.
Small Rosette Cupcakes
Bake cupcakes. Prepare batter following recipe instructions. Bake and cool cupcakes in baking cups.

Prepare decorating bag. Prepare decorating bag with Tip 21 and fill with white icing.

Decorate cupcakes. Starting along the outside of the cupcake, hold decorating bag straight up with the tip about ¼ inch above the cupcake. Squeeze out icing to form a star. Without releasing pressure, raise the tip slightly as you drop a tight line around the start in a complete rotation. If right handed, move counter clockwise. If left handed, move in a clockwise direction. When you complete the rotation, stop squeezing as you pull the tip away in the direction of the swirl.
Continue to pipe rosettes side by side around the outer edge of the cupcake. Pipe small rosettes in a row just inside of the outer ring, filling in the center so that the cupcake is completely covered.
Sprinkle gold sugar sprinkles over the icing.
Large Rosette Cupcakes
Bake cupcakes. Prepare batter following recipe instructions. Bake and cool cupcakes in baking cups.

Prepare decorating bag. Prepare decorating bag with Tip 1M and fill with white icing.

Decorate cupcakes. Hold decorating bag straight up with the tip about ½ inch above the center of the cupcake. Squeeze out icing to form a star. Without releasing pressure, raise the tip slightly as you drop a tight line around the start in a complete rotation. If right handed, move counter clockwise. If left handed, move in a clockwise direction.
When you complete the rotation, stop squeezing as you pull the tip away in the direction of the swirl.
Add a few pink sugar pearls to the top of the icing to finish off the look.