Pink Velvet Cupcakes Vanilla Buttercream (Print View)

Tender, blush-pink cakes with a subtle tang, topped with a luscious vanilla buttercream swirl. Ideal for any sweet occasion.

# Components:

→ 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 - Optional: 1 drop pink food coloring for tinted frosting

# 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 the egg in a small bowl. With mixer on low, 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 just combined. Add half the buttermilk, mix, then 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 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 toothpick inserted into center comes out clean or with few moist crumbs.
09 - Let cupcakes rest in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
10 - In clean bowl or stand mixer, beat butter on medium speed until creamy (about 1 minute). Gradually add 2 cups 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. Adjust with more sugar for stiffness or more cream for softness. Mix in pink food coloring if desired.
11 - Transfer buttercream to piping bag fitted with preferred tip or use small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Expert Advice:

01 -
  • The blush-pink hue is naturally stunning for festive occasions.
  • Cake flour and buttermilk create an incredibly tender and moist crumb.
  • The balance of tangy vinegar and sweet vanilla buttercream is perfection.
  • Simple, reliable steps that yield professional-looking results.
02 -
  • Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days to maintain moisture.
  • If the frosting is too soft, add more powdered sugar half a cup at a time; if it is too stiff, add a teaspoon of heavy cream.
  • Always check ingredient labels carefully for allergen information, as this recipe contains wheat, eggs, and dairy.
  • Tap the muffin tin firmly on the counter before baking to remove any large air pockets from the batter.
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