Save These airy, blush-pink cupcakes are the epitome of elegance and flavor. Tender and moist with a delicate crumb, they are crowned with a dreamy vanilla buttercream swirl that makes them as beautiful as they are delicious. A hint of tanginess balances the sweetness, making each bite irresistible—perfect for celebrations or a special treat.
Save Whether you're hosting a bridal shower, a birthday, or simply treating yourself to a midday pick-me-up, these cupcakes bring a touch of whimsy to the dessert table. The smooth buttercream frosting provides the perfect canvas for your favorite decorative pearls or sparkles.
Ingredients
- For the Cupcakes:
- 1¼ cups (155 g) cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons (55 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- ⅔ cup (160 ml) buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon pink gel food coloring (adjust as desired)
- For the Vanilla Buttercream Frosting:
- ½ cup (115 g) unsalted butter, at room temperature
- 2 to 2½ cups (240–300 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream or whole milk
- Pinch of salt
- Optional: a drop of pink food coloring for tinted frosting
Instructions
- 1. Oven and Pan Prep
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- 2. Sift Dry Ingredients
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- 3. Cream Butter and Sugar
- 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 2–3 minutes until light and fluffy.
- 4. Add Wet Ingredients
- 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.
- 5. Combine Batter
- 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.
- 6. Tint the Batter
- 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.
- 7. Fill Liners
- Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the pan gently to release air bubbles.
- 8. Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 9. Cool Down
- Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- 10. Prepare Frosting
- 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. Add vanilla, cream, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. Mix in a drop of pink food coloring if desired.
- 11. Frost and Decorate
- 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.
Zusatztipps für die Zubereitung
To achieve the best texture, always use room-temperature ingredients; this allows the batter to emulsify properly and ensures an even bake. Use a sifter or fine-mesh sieve for the flour and powdered sugar to guarantee a smooth batter and a silky frosting. Essential tools for this recipe include a 12-cup muffin tin, a rubber spatula for scraping the bowl, and a wire cooling rack to prevent soggy bottoms.
Varianten und Anpassungen
For extra tender cupcakes, you can substitute 2 tablespoons of the buttermilk with sour cream. If you prefer a more natural approach to coloring, swap the pink gel food coloring for beet powder. This recipe can also be adapted for mini cupcakes by filling liners halfway and reducing the baking time to 10–12 minutes.
Serviervorschläge
These Pink Velvet Cupcakes make a beautiful dessert centerpiece when served on a pastel plate or a tiered cake stand. For a professional finish, garnish each cupcake with delicate edible pearls as shown in the close-up views. If serving for an event, consider tinting the frosting a light pink to match the cake interior.
Save With their soft crumb and velvety finish, these cupcakes are sure to become a favorite for your most cherished celebrations. Enjoy the delightful harmony of vanilla and tang in every bite!
Recipe FAQ
- → What makes these pink cakes so tender and moist?
The combination of cake flour, baking soda, buttermilk, and a touch of white vinegar creates a delicate crumb and ensures exceptional moisture. Using room temperature ingredients also significantly contributes to a smooth, uniform batter.
- → Can I use all-purpose flour instead of cake flour?
Yes, you can. For best results, use all-purpose flour sifted with 2 tablespoons of cornstarch per cup, which helps replicate the lighter texture of cake flour. This modification will help keep the cakes airy and tender.
- → How do I achieve the perfect pink color?
A high-quality pink gel food coloring is recommended, as it provides a vibrant hue without thinning the batter. Start with ½ teaspoon and adjust as desired. For a natural alternative, beet powder can be used, though the color may be less intense.
- → How should I store the finished creations?
Once frosted, these delightful treats should be stored in an airtight container at cool room temperature for up to two days. If you need to keep them longer, they can be refrigerated, but bring them to room temperature before serving for the best texture.
- → Can I prepare these ahead of time?
Absolutely. The unfrosted cakes can be baked a day in advance and stored in an airtight container. The vanilla buttercream can also be made a day ahead and refrigerated, then re-whipped briefly before frosting the cooled cakes.