Pink Velvet Cupcakes with Vanilla Buttercream (Print Version)

Airy, blush-pink treats crowned with dreamy vanilla buttercream swirls. Perfectly balanced sweetness with tangy undertones.

# What You'll Need:

→ For the Cupcakes

01 - 1¼ cups cake flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 4 tablespoons unsalted butter, at room temperature
06 - ½ cup granulated sugar
07 - 1 large egg, at room temperature
08 - ⅔ cup buttermilk, at room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1 teaspoon white vinegar
11 - ½ teaspoon pink gel food coloring

→ For the Vanilla Buttercream Frosting

12 - ½ cup unsalted butter, at room temperature
13 - 2 to 2½ cups powdered sugar, sifted
14 - 1 teaspoon pure vanilla extract
15 - 2 tablespoons heavy cream or whole milk
16 - Pinch of salt
17 - Pink food coloring for tinted frosting, optional

# How to Make It:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk thoroughly to combine and set aside.
03 - In a large mixing bowl with a stand mixer, beat butter on medium speed for 1 minute until smooth. Gradually add granulated sugar, beating for 2–3 minutes until light and fluffy.
04 - Lightly beat the egg in a small bowl. With the mixer on low speed, slowly add the egg, mixing until fully incorporated. Blend in the vanilla extract.
05 - On low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half the buttermilk and mix. Repeat with another third of the dry mix, the remaining buttermilk, and finish with the final third of dry ingredients. Scrape down the bowl as needed. Do not overmix.
06 - In a small cup, stir together white vinegar and pink gel food coloring. With the mixer on low speed, pour this mixture into the batter and mix until evenly tinted.
07 - Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the pan gently to release air bubbles.
08 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - In a clean bowl with a stand mixer, beat butter on medium speed until creamy, about 1 minute. Gradually add 2 cups of powdered sugar on low speed, then increase to medium and beat until smooth, about 2 minutes. Add vanilla extract, heavy cream, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. Add additional sugar for stiffness or more cream for softness as needed. Mix in a drop of pink food coloring if desired.
11 - Transfer the buttercream to a piping bag fitted with your preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Additional Tips::

01 -
  • The texture is impossibly soft and moist, thanks to the buttermilk and a clever touch of vinegar that reacts with the baking soda.
  • The color is completely customizable, from barely there blush to bold fuchsia, depending on your mood or occasion.
  • The vanilla buttercream is silky and not too sweet, letting the cupcake itself shine through.
  • They look bakery fancy but come together with pantry staples and straightforward steps.
02 -
  • Room-temperature ingredients are non-negotiable, cold butter or eggs will cause the batter to curdle and bake unevenly.
  • Do not overmix once you add the dry ingredients, or the cupcakes will turn out dense and tough instead of tender.
  • Let the cupcakes cool completely before frosting, even if you're impatient, or the buttercream will slide right off.
03 -
  • Invest in a good piping tip, a simple star or round tip makes even a beginner's frosting look polished and professional.
  • If the batter looks slightly curdled after adding the egg, don't panic, it will come together once you add the dry ingredients.
  • Always sift your powdered sugar for the frosting, those lumps are impossible to smooth out once they're in the bowl.
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