Pink Velvet Cupcakes with Vanilla Buttercream Frosting (Printable)

Airy, blush-pink cupcakes with tender moist crumbs and dreamy vanilla buttercream swirls. Perfect for celebrations.

# What You Need:

→ For the Cupcakes

01 - 1¼ cups cake flour or all-purpose flour sifted with 2 tablespoons cornstarch
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, or to taste

→ 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 - 1 drop pink food coloring, optional

# Directions:

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 to combine and set aside.
03 - In a large mixing bowl or 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 egg in a small bowl. With mixer on low speed, slowly add egg, mixing until fully incorporated. Blend in vanilla extract.
05 - On low speed, add one-third of dry ingredients to butter mixture and mix until combined. Add half the buttermilk and mix. Repeat with another third of dry mix, remaining buttermilk, and final third of dry ingredients. Scrape bowl as needed. Do not overmix.
06 - In a small cup, stir together white vinegar and pink gel food coloring. With mixer on low speed, pour mixture into batter and mix until evenly tinted.
07 - Divide batter evenly among 12 liners, filling each about two-thirds full. Tap 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 pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - In a clean bowl or stand mixer, beat butter on medium speed until creamy, about 1 minute. Gradually add 2 cups powdered sugar on low speed, then increase to medium and beat until smooth, about 2 minutes. Add vanilla, cream, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. Adjust consistency with additional sugar for stiffness or cream for softness. Mix in a drop of pink food coloring if desired.
11 - Transfer buttercream to a piping bag fitted with preferred tip or use small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar as desired.

# Expert Suggestions:

01 -
  • The buttermilk and vinegar create an incredibly tender crumb that melts on your tongue.
  • You get that dreamy pink color without relying on artificial flavors or heavy dyes.
  • The vanilla buttercream is silky smooth and just sweet enough to balance the subtle tang.
  • They look impressive but come together with simple pantry staples and straightforward steps.
02 -
  • Room-temperature ingredients blend more evenly and create a smoother batter, so don't rush this step by microwaving cold butter.
  • Overmixing once the flour is added develops too much gluten, leading to dense, tough cupcakes instead of tender ones.
  • Gel food coloring is much more concentrated than liquid, so start with half a teaspoon and add more if you want a deeper pink.
  • If your buttercream feels too stiff, add cream one teaspoon at a time until it reaches a soft, pipeable consistency.
03 -
  • Weigh your flour if you have a kitchen scale, it's the most reliable way to avoid dense or dry cupcakes.
  • Use a cookie scoop to portion the batter evenly into the liners, which helps them bake at the same rate and look uniform.
  • Let the butter for the frosting sit out for at least an hour so it whips up light and fluffy instead of staying dense.
  • Tap the filled muffin tin on the counter a few times before baking to pop any hidden air bubbles that could leave holes in the crumb.
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