Pink Velvet Cupcakes with Vanilla Buttercream

My cousin brought pink cupcakes to a baby shower three springs ago, and I watched a room full of skeptical adults turn into delighted kids after one bite. The color was soft, almost shy, but the flavor was bold enough to quiet every conversation. I asked for the recipe that afternoon, scribbled it on the back of a napkin, and made my first batch the next morning. They came out lopsided and a little dry, but I was hooked on the idea of something this pretty tasting this good.

I made these for my neighbors birthday last summer, piping the frosting in tall swirls and dusting them with pale pink sugar. She cried a little when she saw them lined up on the counter, which made me cry, and we ended up eating two each before her kids got home. The kitchen smelled like vanilla for hours, and every time I opened the fridge that week, I smiled at the container holding the last three cupcakes. They never made it to day four.

Ingredients

• Cake flour: This gives the cupcakes their cloud like texture, but if you only have all purpose, the cornstarch trick works beautifully.
• Baking powder and baking soda: Together they create the perfect lift and a soft, airy crumb without any metallic aftertaste.
• Unsalted butter: Room temperature is non negotiable here, it creams with the sugar into something light and fluffy that sets the whole texture.
• Granulated sugar: Just enough sweetness to balance the tang, and it helps the butter whip up properly.
• Egg: One large egg binds everything together and adds richness, make sure its at room temp so it blends smoothly.
• Buttermilk: The secret to that tender, moist crumb and a slight tang that keeps these from tasting flat.
• Vanilla extract: Pure vanilla is worth it here, it shines through in both the cake and the frosting.
• White vinegar: A tiny splash reacts with the baking soda for extra fluff and helps the pink color pop.
• Pink gel food coloring: Gel is better than liquid because it wont thin your batter, and you control the shade from barely there to bold.
• Powdered sugar: Sifted powdered sugar makes buttercream silky and smooth, no gritty surprises.
• Heavy cream: Just a splash loosens the frosting to the perfect pipeable consistency, milk works too if thats what you have.

Instructions

Prep your oven and pan:

Set your oven to 350 degrees and line your muffin tin with paper liners so the cupcakes release easily and look tidy. This is also the moment to pull your butter and egg out if you forgot earlier.

Combine the dry ingredients:

Sift your flour, baking powder, baking soda, and salt into a bowl and whisk them together until theyre evenly mixed. This ensures no clumps and a uniform rise.

Cream butter and sugar:

Beat the butter on medium speed until its smooth, then add sugar gradually and beat for two to three minutes until the mixture looks pale and fluffy. This step traps air, which makes your cupcakes tender.

Add the egg and vanilla:

Lightly beat your egg in a small dish, then pour it slowly into the butter mixture on low speed until fully blended. Stir in the vanilla and scrape down the bowl.

Alternate dry and wet ingredients:

Add a third of the dry mix, then half the buttermilk, then another third of dry, the rest of the buttermilk, and finish with the last of the dry ingredients, mixing on low just until combined. Overmixing will make the cupcakes dense and tough.

Add color and vinegar:

Stir the vinegar and pink gel coloring together in a small cup, then pour it into the batter on low speed and mix until the color is even. The batter will look soft and pretty, almost like a blush.

Fill the liners:

Divide the batter evenly among the twelve liners, filling each about two thirds full, then tap the pan gently on the counter to pop any air bubbles. This helps them bake evenly and rise nicely.

Bake until set:

Slide the pan into the oven and bake for eighteen to twenty two minutes, checking with a toothpick in the center. It should come out clean or with just a few moist crumbs clinging to it.

Cool completely:

Let the cupcakes rest in the pan for five minutes, then move them to a wire rack to cool all the way before frosting. Frosting warm cupcakes will melt your buttercream into a puddle.

Make the buttercream:

Beat the butter on medium speed until creamy, then add two cups of powdered sugar slowly and beat until smooth. Add vanilla, cream, and a pinch of salt, then beat on medium high for a minute or two until the frosting is light and fluffy.

Frost and decorate:

Transfer the buttercream to a piping bag or use a small spatula to frost each cooled cupcake. Top with sprinkles, edible pearls, or a dusting of pink sugar if you want them extra festive.

Add to Pinterest

I brought a dozen of these to a potluck last fall, and someone asked if I bought them from a bakery. I laughed and said no, but honestly, I was so proud I could have floated home. My friend took one bite, closed her eyes, and said it tasted like a celebration, which is exactly what these are. Theyre the kind of dessert that makes people linger at the table, licking frosting off their fingers and asking for seconds.

Storing and Keeping Fresh

These cupcakes stay moist and tender at cool room temperature in an airtight container for up to two days, though honestly theyve never lasted that long in my house. If you need to make them ahead, bake and cool the cupcakes completely, then wrap them tightly in plastic and freeze for up to a month. Frost them the day you plan to serve so the buttercream stays fluffy and fresh. I once froze a batch and forgot about them for three weeks, and they still tasted perfect after thawing on the counter for an hour.

Customizing the Color and Flavor

You can dial the pink up or down depending on your mood or the occasion, from a whisper of blush to a bold fuchsia that stops traffic. If youre avoiding artificial dyes, a teaspoon of beet powder will give you a soft rose hue and a barely there earthy sweetness. I tried raspberry extract once instead of vanilla, and the frosting turned into something bright and fruity that my kids devoured in minutes. You could also fold in a handful of mini chocolate chips or a swirl of lemon curd for a surprise inside.

Troubleshooting and Common Questions

If your cupcakes sink in the middle, your oven might be running too hot or you overmixed the batter, so check your oven temp with a thermometer and mix gently next time. Dry cupcakes usually mean overbaking, so pull them out as soon as that toothpick shows moist crumbs, not when its bone dry. If your frosting is too stiff to pipe, add a teaspoon of cream at a time until it softens, and if its too runny, beat in more powdered sugar a tablespoon at a time.

• Use a cookie scoop to divide batter evenly so all twelve cupcakes bake at the same rate and look uniform.
• Tap the filled pan on the counter a few times before baking to release trapped air bubbles that can cause holes.
• Let the frosting sit at room temperature for ten minutes before piping if its been chilled, it will spread more smoothly.

Add to Pinterest

These pink velvet cupcakes have become my go to for birthdays, bridal showers, and those random Wednesdays when I need something sweet and beautiful to remind me that life is good. I hope they bring you as much joy as theyve brought my kitchen, and that someone you love gets a little teary when they see them lined up on your counter.

Recipe Questions & Answers

→ What makes these cupcakes pink?

The signature blush color comes from pink gel food coloring mixed with white vinegar. For a natural alternative, substitute beet powder—though the hue may be more subtle than gel coloring.

→ Can I make these ahead of time?

Yes! Bake cupcakes up to one day in advance and store unfrosted in an airtight container. Frost shortly before serving for the freshest taste and texture. Frosted cupcakes keep well for two days at cool room temperature.

→ What's the difference between red velvet and pink velvet?

Traditional red velvet uses cocoa powder and buttermilk with red food coloring. Pink velvet typically omits cocoa, resulting in a lighter, vanilla-forward flavor with a delicate pink hue rather than deep red.

→ Can I use all-purpose flour instead of cake flour?

Absolutely. Substitute cake flour with all-purpose flour mixed with 2 tablespoons cornstarch per cup. Sift together thoroughly for the best results and tenderest crumb.

→ How do I know when the cupcakes are done baking?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they're ready. Avoid overbaking, which can dry out these delicate treats. The 18-22 minute range typically yields perfect results.

→ Can I freeze these cupcakes?

Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before frosting and serving. Frosted cupcakes don't freeze well due to the buttercream texture.