Pink Velvet Cupcakes with Vanilla Buttercream (Printable Version)

Airy, blush-pink cupcakes topped with dreamy vanilla buttercream swirls. Perfectly balanced sweetness with a hint of tanginess.

# 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, optional

# How to Make It:

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 the 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 mixture, 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 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 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 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 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 Tips:

01 -
  • The crumb is impossibly tender without being fragile, and the blush color feels special without screaming for attention.
  • Buttermilk and vinegar give just enough tang to cut through the sweetness, so you can eat two without feeling heavy.
  • The vanilla buttercream is silky and not too sweet, which means it complements instead of competing.
  • They look bakery perfect but come together with pantry staples and a little patience.
02 -
  • Room temperature ingredients are non-negotiable. Cold butter won't cream properly, and cold eggs can curdle the batter.
  • Don't overmix once you add the dry ingredients. Overworking the batter develops gluten and makes the cupcakes dense instead of tender.
  • If your frosting is too stiff, add cream a teaspoon at a time. If it's too loose, beat in more powdered sugar until it holds a swirl.
  • Let the cupcakes cool completely on a rack. Frosting warm cupcakes leads to a melted, messy disaster.
03 -
  • Weigh your flour if you can. Scooping directly from the bag packs it down and throws off the texture.
  • Use a spring-loaded ice cream scoop to portion batter evenly. It's faster and neater than spooning.
  • If your frosting looks curdled after adding cream, keep beating. It'll come together in about thirty seconds.
  • Tap the filled muffin tin firmly on the counter before baking to pop hidden air bubbles that can create gaps in the crumb.
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