Pink Velvet Cupcakes with Vanilla Buttercream

My neighbor once asked me to bake something cheerful for her daughter's birthday, and I didn't want the usual red velvet heaviness. I mixed up a softer pink batter, lighter and fluffier than I expected, and when those cupcakes came out of the oven with their delicate blush color, she actually gasped. The vanilla buttercream I swirled on top was so silky it practically melted on contact. That batch disappeared in minutes, and I've been making them ever since.

I made these for a baby shower once, and the mom-to-be kept sneaking back to the dessert table. She told me later that the tang from the buttermilk reminded her of the cupcakes her grandmother used to make, but lighter. I hadn't planned on recreating anyone's memories, but that's what happened. Sometimes a simple recipe carries more than you intend.

Ingredients

• Cake flour: This is the secret to that cloud-like crumb; if you don't have it, sift all-purpose flour with a bit of cornstarch and you'll get close.
• Baking powder and baking soda: Together they create the perfect lift and a slight tang that keeps the sweetness in check.
• Unsalted butter (for cupcakes): Room temperature is non-negotiable here; cold butter won't cream properly and your texture will suffer.
• Granulated sugar: Beating it with the butter until fluffy is what traps air and makes these cupcakes so light.
• Egg: One large egg at room temperature blends in smoothly and adds structure without making the batter dense.
• Buttermilk: The acidity tenderizes the gluten and reacts with the baking soda to create those delicate air pockets.
• Vanilla extract: Pure extract makes all the difference; imitation vanilla tastes flat by comparison.
• White vinegar: Just a teaspoon activates the baking soda and keeps the crumb soft for days.
• Pink gel food coloring: Gel is more concentrated than liquid, so you get that beautiful blush without thinning the batter.
• Unsalted butter (for frosting): Beat it until it's pale and creamy before adding sugar, or your buttercream will taste greasy.
• Powdered sugar: Sifting it first prevents lumps and makes the frosting silky smooth.
• Heavy cream or whole milk: A splash loosens the buttercream to the perfect pipeable consistency.
• Salt: A pinch in the frosting balances the sweetness and brings out the vanilla flavor.

Instructions

Prep your pan:

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. This step seems obvious, but I've forgotten it more than once and had to wait for the oven to heat while my batter sat there deflating.

Combine the dry ingredients:

Sift the cake flour, baking powder, baking soda, and salt into a medium bowl, then whisk them together. Sifting isn't just fussy; it breaks up clumps and aerates the flour so your cupcakes stay light.

Cream the butter and sugar:

Beat the room-temperature butter for a minute until smooth, then gradually add the sugar and beat for 2 to 3 minutes until the mixture is pale and fluffy. This is where the magic starts; you're trapping air that will make your cupcakes rise beautifully.

Add the egg and vanilla:

Lightly beat the egg in a small bowl, then slowly add it to the butter mixture on low speed until fully incorporated. Blend in the vanilla extract, scraping down the bowl so nothing gets left behind.

Alternate dry and wet ingredients:

On low speed, add one-third of the dry ingredients, then half the buttermilk, then another third of the dry mix, the remaining buttermilk, and finish with the last third of the dry ingredients. Mix just until combined after each addition; overmixing will make your cupcakes tough and dense.

Tint the batter:

Stir the white vinegar and pink gel food coloring together in a small cup, then pour it into the batter on low speed and mix until the color is even. The vinegar smell will fade completely in the oven, I promise.

Fill the liners:

Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the pan gently on the counter to release any trapped air bubbles; this prevents weird holes in your cupcakes.

Bake:

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Don't overbake or they'll dry out; start checking at 18 minutes.

Cool:

Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. Frosting warm cupcakes will melt your buttercream into a puddle.

Make the buttercream:

Beat the room-temperature butter for about a minute until creamy, then gradually add 2 cups of powdered sugar on low speed. Increase to medium and beat until smooth for about 2 minutes, then add the vanilla, cream, and salt and beat on medium-high for 1 to 2 minutes until light and fluffy.

Adjust consistency and frost:

If the frosting is too soft, add more powdered sugar; if it's too stiff, add a bit more cream. Transfer the buttercream to a piping bag fitted with your favorite tip or use a small offset spatula to frost each cooled cupcake.

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I brought these to a potluck once, and someone asked if they were from a bakery. I said no, just my kitchen on a Wednesday night. She looked genuinely surprised, and I realized that's what I love most about baking: you can make something that feels fancy and special with ingredients you probably already have. These cupcakes don't need a special occasion, but they always make one feel more memorable.

How to Store and Serve

Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days; the buttercream holds up beautifully and the crumb stays moist. If your kitchen is warm, refrigerate them and let them sit at room temperature for 15 minutes before serving so the frosting softens. I've also frozen unfrosted cupcakes wrapped tightly in plastic for up to a month, then thawed and frosted them later. They tasted just as fresh as the day I baked them.

Variations and Substitutions

For an extra tender crumb, swap 2 tablespoons of the buttermilk with sour cream; it adds a subtle richness. If you want a natural pink color, replace the gel food coloring with beet powder, though the shade will be more muted. I've also made mini cupcakes by filling the liners halfway and baking for only 10 to 12 minutes, which is perfect for parties where people want just a bite. You can even tint the buttercream with a drop of pink food coloring to match the cupcakes for a coordinated look.

Decorating and Presentation

I like to use a large open star tip for a classic swirl, but a round tip gives you a smooth, bakery-style finish. Sprinkles, edible pearls, or pink sanding sugar scattered on top make them feel festive without much effort. If you're making these for a special event, pipe the frosting high and generous; people eat with their eyes first, and a tall swirl always gets attention.

• Chill the frosted cupcakes for 10 minutes if you're transporting them so the buttercream firms up and doesn't smudge.
• Use a toothpick to swirl a tiny bit of food coloring into the frosting for an ombre effect that looks impressive but takes seconds.
• Keep a damp cloth nearby while frosting to wipe your hands and tools; buttercream gets everywhere, and staying tidy makes the process faster.

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These cupcakes have become my go-to whenever I need to bake something that feels like a hug. They're simple enough for a weeknight and pretty enough for a celebration, and that balance is hard to beat.

Common Questions

→ What gives pink velvet cupcakes their color?

Pink gel food coloring creates the signature blush hue. For a natural alternative, use beet powder instead of artificial coloring.

→ How do I achieve the perfect velvet texture?

The combination of buttermilk, white vinegar, and proper mixing technique creates the tender, velvety crumb. Avoid overmixing the batter to maintain the airy texture.

→ Can I make the frosting ahead of time?

Yes, prepare the buttercream up to 2 days in advance and store in an airtight container at room temperature. Give it a quick beat before piping to restore fluffiness.

→ What's the best way to store these cupcakes?

Keep frosted cupcakes in an airtight container at cool room temperature for up to 2 days. For longer storage, refrigerate unfrosted cupcakes and frost before serving.

→ Can I make mini versions of these treats?

Absolutely! Fill mini liners halfway and reduce baking time to 10–12 minutes. The yield will be approximately 24–30 mini cupcakes.

→ Why use cake flour instead of all-purpose?

Cake flour has lower protein content, resulting in a more tender crumb. If unavailable, substitute all-purpose flour sifted with 2 tablespoons cornstarch per cup.