Pink Velvet Cupcakes with Vanilla Buttercream (Printable Version)

Tender, airy cupcakes with a dreamy vanilla buttercream swirl and perfect balance of sweetness.

# 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, 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)

# Directions:

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 the 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, mix, then repeat with another third of dry mix, remaining buttermilk, and finish with final third of dry ingredients. Scrape down 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 center comes out clean or with a few moist crumbs.
09 - Let cupcakes rest in pan for 5 minutes, then transfer to 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. If needed, add more sugar for stiffness or more cream for softness. Mix in drop of 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 Advice:

01 -
  • The buttermilk and vinegar create an airy crumb that stays moist for days without feeling heavy.
  • The color is gentle and romantic, not neon, so it works for weddings, showers, or just because.
  • The vanilla buttercream is stable enough to pipe but soft enough to melt into every bite.
  • You can adjust the pink from barely there to bold without changing the flavor at all.
02 -
  • Room temperature ingredients are non negotiable because cold butter won't cream properly and cold buttermilk will cause the batter to curdle.
  • Don't skip the vinegar and food coloring step because the acid helps the color develop and the cupcakes rise.
  • Fill the liners no more than two thirds full or the batter will overflow and create mushroom tops.
  • Let the cupcakes cool completely before frosting or you'll end up with a melted mess that slides right off.
03 -
  • Weigh your flour if you have a scale because measuring by volume can lead to dry, crumbly cupcakes if you accidentally pack the cup too full.
  • Add a tablespoon of sour cream to the batter for an even more tender crumb that stays moist longer.
  • Chill the frosted cupcakes for 10 minutes before serving if you want the buttercream to hold its shape in warm weather.
  • Use a toothpick to swirl a tiny bit of extra food coloring into the frosting for a marbled effect that looks like watercolor.
Go Back