Pink Velvet Cupcakes with Vanilla Buttercream (Printable)

Airy, blush-pink cupcakes topped with dreamy vanilla buttercream swirls for celebrations and special occasions.

# What You 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 - 1 drop pink food coloring, optional

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Sift together cake flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine and set aside.
03 - In a large mixing bowl, 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 the mixer on low, slowly add the egg, mixing until fully incorporated. Blend in vanilla extract.
05 - On low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half the buttermilk, mix, then repeat with another third of the dry mix, the remaining buttermilk, and finish with the 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 the mixer on low, pour this mixture into the batter and mix until evenly tinted.
07 - Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the 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 the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - In a clean bowl, beat butter on medium speed until creamy for about 1 minute. Gradually add 2 cups of powdered sugar on low, then increase to medium and beat until smooth for 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 a drop of pink food coloring if desired.
11 - Transfer buttercream to a piping bag fitted with your preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Expert Tips:

01 -
  • The crumb is so tender it practically dissolves on your tongue, thanks to the buttermilk and vinegar working their magic together.
  • The soft pink hue feels special without being over the top, making every occasion feel a little more celebratory.
  • The vanilla buttercream is foolproof and pipes beautifully, even if you've never decorated a cupcake before.
  • You can mix the batter by hand or with a mixer, and either way, they turn out airy and moist every single time.
02 -
  • Room-temperature ingredients are crucial; cold butter and buttermilk won't emulsify properly and your batter will look curdled and bake unevenly.
  • Don't overmix once you add the flour or you'll develop the gluten and end up with dense, rubbery cupcakes instead of tender ones.
  • Gel food coloring is worth the investment; liquid coloring thins the batter and gives you a washed-out pink instead of that gorgeous blush.
  • Let the cupcakes cool completely before frosting, or the buttercream will slide right off and you'll have a sticky mess.
03 -
  • Bring your butter, egg, and buttermilk to room temperature by setting them out an hour before you start; this one step makes everything mix more smoothly and bake more evenly.
  • If your buttercream looks curdled after adding the cream, keep beating on medium-high for another minute; it will suddenly come together and turn silky.
  • Use an ice cream scoop to portion the batter into the liners for perfectly uniform cupcakes that bake at the same rate.
  • Taste your buttercream before you frost and adjust the vanilla or salt; small tweaks make a huge difference in the final flavor.
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