Pin it My daughter burst into the kitchen one Saturday morning asking for "pink cupcakes, but not red velvet." She wanted something softer, sweeter, and cloud-like. I had never made pink velvet before, but the idea stuck. After a few rounds of testing, we landed on this recipe: tender, tangy, and just blush enough to feel magical without tasting like food dye. Now it's our go-to whenever we need something that tastes as lovely as it looks.
I made these for my niece's baby shower last spring, and they disappeared faster than anything else on the dessert table. One guest asked if I'd used a secret bakery recipe. I laughed and told her it was just butter, sugar, and a little food coloring, but the real magic was in not overmixing the batter. That small detail makes all the difference between dense and airy.
Ingredients
- Cake flour: This gives the cupcakes their signature tender crumb; if you only have all-purpose, the cornstarch swap works beautifully.
- Baking powder and baking soda: Together they create lift and a slight tang that keeps the cupcakes from being one-note sweet.
- Unsalted butter (for cupcakes): Room temperature is key so it creams properly with the sugar, creating air pockets that make the texture light.
- Granulated sugar: Sweetens and helps structure the batter when beaten with butter.
- Egg: Also at room temp, it blends in smoothly and adds richness without weighing things down.
- Buttermilk: The slight acidity tenderizes the gluten and adds moisture, plus it reacts with the baking soda for extra rise.
- Vanilla extract: Pure vanilla brings warmth and depth to both the cupcake and the frosting.
- White vinegar: Just a teaspoon works with the baking soda to boost lift and intensify the pink color.
- Pink gel food coloring: Gel is more vibrant and won't thin your batter like liquid coloring can.
- Unsalted butter (for frosting): Beating it until creamy first ensures a smooth, fluffy buttercream.
- Powdered sugar: Sifting prevents lumps and makes the frosting silky; adjust the amount to control sweetness and stiffness.
- Heavy cream or milk: Loosens the frosting to pipeable consistency and adds a hint of richness.
- Salt: A pinch in the frosting balances sweetness and brings out the vanilla.
Instructions
- Prep your pan:
- Preheat the oven to 350°F and line your muffin tin with paper liners. This ensures even baking and easy cleanup.
- Mix the dry ingredients:
- Sift the cake flour, baking powder, baking soda, and salt into a medium bowl, then whisk to distribute everything evenly.
- Cream butter and sugar:
- Beat the room-temperature butter for a minute until smooth, then add sugar gradually and beat for 2 to 3 minutes until the mixture is pale and fluffy. This step traps air and creates lift.
- Add the egg and vanilla:
- Lightly beat the egg in a small bowl, then mix it in slowly on low speed until fully combined. Blend in the vanilla extract.
- Alternate wet and dry:
- On low speed, add one-third of the dry mix, then half the buttermilk, then another third of dry, the rest of the buttermilk, and finish with the final third of dry ingredients. Scrape the bowl and stop as soon as everything is just combined to keep the cupcakes tender.
- Tint the batter:
- Stir the vinegar and pink gel coloring together in a small cup, pour it into the batter, and mix on low until the color is even and soft.
- Fill and bake:
- Divide the batter evenly among the 12 liners, filling each about two-thirds full, and tap the pan gently to release bubbles. Bake for 18 to 22 minutes, checking with a toothpick for doneness.
- Cool completely:
- Let the cupcakes rest in the pan for 5 minutes, then move them to a wire rack. Frosting warm cupcakes will melt the buttercream.
- Make the buttercream:
- Beat the butter until creamy, gradually add powdered sugar, then mix in vanilla, cream, and salt. Beat on medium-high for 1 to 2 minutes until light and fluffy, adjusting consistency as needed.
- Frost and decorate:
- Pipe or spread the buttercream onto each cooled cupcake. Top with sprinkles, edible pearls, or pink sanding sugar if you like.
Pin it The first time I piped these cupcakes, my swirls were lopsided and uneven. My daughter said they looked like soft-serve ice cream that melted a little, and we laughed so hard we almost dropped the tray. Now I embrace imperfect swirls because they taste just as good and remind me that baking is supposed to be fun, not stressful.
Storing and Freezing
Keep frosted cupcakes in an airtight container at cool room temperature for up to 2 days. If your kitchen is warm, refrigerate them and let them sit out for 20 minutes before serving so the frosting softens. You can freeze unfrosted cupcakes in a zip-top bag for up to 3 months; thaw at room temperature and frost fresh. Buttercream also freezes well in a sealed container for up to 2 months, just re-whip it before using.
Flavor Variations
For a hint of citrus, add a teaspoon of lemon or orange zest to the batter and a few drops of extract to the frosting. If you want a natural pink, swap the gel coloring for beet powder, starting with half a teaspoon and adjusting to taste. You can also fold in mini chocolate chips or white chocolate chips after mixing the batter for a fun surprise inside. For adults, a tablespoon of rose water in the frosting turns these into something truly elegant.
Decorating Ideas
A simple swirl of buttercream is beautiful on its own, but you can elevate these cupcakes with edible glitter, fresh raspberries, or candied rose petals. For a baby shower, pipe rosettes and dust with pearl luster. At birthdays, add rainbow sprinkles or mini fondant flowers. If you're feeling playful, tint half the frosting a deeper pink and pipe two-tone swirls using a piping bag fitted with a coupler.
- Use a star tip for classic rosettes or a round tip for smooth, bakery-style domes.
- Chill frosted cupcakes for 10 minutes before adding sprinkles so they stick better.
- A light dusting of edible shimmer powder makes them look professionally decorated with almost no effort.
Pin it These cupcakes prove that sometimes the simplest recipes become the most cherished. Whether you're celebrating something big or just want to brighten a regular Tuesday, they deliver every time.
Recipe FAQs
- → What makes these cupcakes pink?
The signature blush color comes from pink gel food coloring mixed with white vinegar. For a natural alternative, beet powder can be substituted to achieve a lovely rose hue without artificial coloring.
- → Can I make these ahead of time?
Yes, unfrosted cupcakes can be stored in an airtight container for up to 2 days. Frost with vanilla buttercream shortly before serving. Fully frosted cupcakes keep well at cool room temperature for 2 days when properly covered.
- → What gives these cupcakes their velvet texture?
The combination of cake flour, buttermilk, and careful mixing technique creates the signature tender velvet crumb. The vinegar reacts with baking soda for extra lightness, while room-temperature ingredients ensure proper emulsion.
- → Can I use natural food coloring?
Beet powder works wonderfully as a natural alternative to gel food coloring. Start with ½ teaspoon and adjust to achieve your desired shade of pink. The result may be softer than gel coloring but equally beautiful.
- → How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake—it should come out clean or with just a few moist crumbs. The tops should spring back lightly when touched, typically after 18-22 minutes at 350°F.
- → Can I make mini cupcakes with this recipe?
Simply fill mini cupcake liners halfway and reduce baking time to 10-12 minutes. This yields approximately 24-30 mini treats, perfect for bite-sized indulgence at parties or gatherings.