Pink Velvet Cupcakes Vanilla Buttercream (Printer-friendly)

Tender blush-pink cupcakes with tangy sweetness, topped with creamy vanilla buttercream swirls ideal for celebrations.

# What You'll Need:

→ For the Cupcakes

01 - 1¼ cups cake flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 4 tablespoons unsalted butter, room temperature
06 - ½ cup granulated sugar
07 - 1 large egg, room temperature
08 - ⅔ cup buttermilk, 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, 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

# 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, beating for 2–3 minutes until light and fluffy.
04 - Lightly beat 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 and mix, then repeat with another third of dry mix, remaining buttermilk, and finish with final third of dry ingredients. Scrape down the 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. If needed, add more sugar for stiffness or more cream for softness. Mix in a drop of 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 Advice:

01 -
  • The crumb is incredibly soft and stays moist for days, thanks to buttermilk and a touch of vinegar.
  • The vanilla buttercream is silky and not too sweet, balancing the cupcake perfectly.
  • The pale pink color feels elegant and works for birthdays, showers, or just because.
  • Everything mixes in one bowl with minimal fuss, so cleanup is quick.
02 -
  • Room-temperature ingredients are non-negotiable; cold butter or buttermilk will create lumps and uneven texture.
  • Do not overmix once you add the dry ingredients, or the cupcakes will turn dense and chewy instead of airy.
  • If your frosting feels too stiff, add cream one teaspoon at a time; if it's too loose, sift in more powdered sugar.
03 -
  • Weigh your flour if possible; too much makes the cupcakes dry, and a scale is more accurate than cups.
  • Let the butter for the frosting sit out for at least an hour so it whips to maximum fluffiness.
  • Tap the filled muffin tin firmly on the counter before baking to eliminate air pockets and create an even dome.
  • If you don't have buttermilk, stir 1 tablespoon of lemon juice or vinegar into two-thirds cup of milk and let it sit for 5 minutes.
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