Pink Velvet Cupcakes with Vanilla Buttercream Frosting (Printer-friendly)

Airy, blush-pink cupcakes with tangy sweetness and dreamy vanilla buttercream swirls.

# What You'll 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

→ 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 tinting frosting (optional)

# 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 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 and beat for 2–3 minutes until light and fluffy.
04 - Lightly beat egg in a small bowl. With mixer on low, slowly add egg and mix until fully incorporated. Blend in vanilla extract.
05 - On low speed, add one-third of dry ingredients and mix until just combined. Add half the buttermilk and mix. Repeat with another third of dry mix, remaining buttermilk, and finish with 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, pour this 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 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 1–2 minutes until light and fluffy. Add more sugar for stiffness or more cream for softness as needed. Mix in pink food coloring if desired.
11 - Transfer buttercream to a piping bag fitted with preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Expert Tips:

01 -
  • The crumb is so soft it practically dissolves on your tongue, thanks to the buttermilk and a touch of vinegar working their magic.
  • The vanilla buttercream is silky and not too sweet, which means you can actually taste the cupcake underneath.
  • They look elegant enough for a party but come together with pantry staples and a single mixing bowl.
  • The pale pink color feels celebratory without screaming for attention, perfect for low-key gatherings or surprise treats.
02 -
  • Room-temperature ingredients are the difference between fluffy cupcakes and dense pucks; set your butter, egg, and buttermilk out at least an hour before you start.
  • Don't skip the vinegar step even though it seems odd; it reacts with the baking soda to create lift and enhances the pink color.
  • Tap the filled muffin tin on the counter before baking to release trapped air bubbles, or you'll end up with sunken tops.
  • Let the cupcakes cool completely before frosting, or the buttercream will slide right off and create a sticky mess.
03 -
  • Weigh your flour if you have a scale; too much flour is the fastest way to dry out cupcakes, and volume measurements can vary wildly depending on how you scoop.
  • If your buttercream looks curdled after adding the cream, keep beating on medium-high for another minute and it will come together smooth and glossy.
  • For perfectly even cupcakes, use an ice cream scoop to portion the batter; it's faster and more consistent than spooning.
  • Store any leftover buttercream in the fridge for up to a week or freeze it for up to three months, then thaw and re-whip before using.
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