Pink Velvet Cupcakes with Vanilla Buttercream (Printer-Friendly)

Airy, blush-pink cupcakes crowned with dreamy vanilla buttercream swirls.

# What You’ll Need:

→ For the Cupcakes

01 - 1.25 cups cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
02 - 0.5 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 4 tablespoons unsalted butter, at room temperature
06 - 0.5 cup granulated sugar
07 - 1 large egg, at room temperature
08 - 0.67 cup buttermilk, at room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1 teaspoon white vinegar
11 - 0.5 teaspoon pink gel food coloring, adjusted as desired

→ For the Vanilla Buttercream Frosting

12 - 0.5 cup unsalted butter, at room temperature
13 - 2 to 2.5 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, optional for tinted frosting

# How-To Steps:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
03 - In a large mixing bowl or stand mixer, beat the butter on medium speed for 1 minute until smooth. Gradually add granulated sugar, beating for 2 to 3 minutes until light and fluffy.
04 - Lightly beat the egg in a small bowl. With the mixer on low, 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, mix, then 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 the white vinegar and pink gel food coloring. With the mixer on low, 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 to 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 or stand mixer, beat the butter on medium speed until creamy (about 1 minute). Gradually add 2 cups of powdered sugar on low, then increase to medium and beat until smooth (about 2 minutes). Add vanilla, cream, and salt. Beat on medium-high for 1 to 2 minutes until light and fluffy. If needed, add more sugar for stiffness or more cream for softness. 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.

# Expert Advice:

01 -
  • The crumb is so tender it practically melts on your tongue, thanks to the buttermilk and gentle mixing.
  • The blush pink color feels fancy without any fuss, perfect for impressing guests or just brightening a Tuesday.
  • Vanilla buttercream is forgiving and pipeable, so even wobbly hands can make these look bakery perfect.
  • The hint of tang from buttermilk and vinegar cuts through the sweetness in the most satisfying way.
02 -
  • Room temperature ingredients are the difference between a smooth batter and a curdled mess, so plan ahead and let everything sit out for thirty minutes.
  • Do not overmix once you add the flour or your cupcakes will turn out dense and rubbery instead of tender.
  • Gel food coloring is much more concentrated than liquid, so start with a tiny amount and add more until you get the shade you want.
  • Sift your powdered sugar before adding it to the frosting or youll end up with lumps that wont beat out.
03 -
  • Swap two tablespoons of buttermilk for sour cream if you want an even richer, more tender crumb that stays moist for days.
  • Chill your frosted cupcakes for fifteen minutes before serving if you want clean, photo ready swirls that hold their shape.
  • If you dont have buttermilk, stir a teaspoon of white vinegar or lemon juice into two thirds cup of milk and let it sit for five minutes.
  • For mini cupcakes, fill the liners halfway and start checking for doneness at ten minutes so they dont dry out.
Go Back