Pink Velvet Cupcakes with Vanilla Buttercream

My daughter spotted a pastel pink bakery box at her friend's party and wouldn't stop talking about the cupcakes inside. The next weekend, she tugged my sleeve and asked if we could make our own. I had never tinted batter before, but the way her eyes lit up when I pulled out the gel coloring made it impossible to say no. We spent that Saturday morning measuring, mixing, and giggling at the swirls of blush pink in the bowl.

I brought a batch to my book club once, and three friends asked for the recipe before we even started discussing the novel. One of them later told me she made them for her niece's ballet recital, and the kids devoured them in minutes. There's something about a cupcake that feels like a tiny celebration, and the blush pink shade makes people smile before they even take a bite. I've since made these for baby showers, spring brunches, and quiet Sunday afternoons when we just need something sweet.

Ingredients

• Cake flour: This fine flour creates an incredibly soft crumb, but if you don't have it, the all purpose and cornstarch trick works beautifully.
• Baking powder and baking soda: Both are essential for the airy lift and tender texture, so don't skip either one.
• Unsalted butter: Room temperature butter creams smoothly with the sugar, creating pockets of air that make the cupcakes light.
• Granulated sugar: Just enough sweetness to balance the tangy buttermilk without making them cloying.
• Egg: One large egg at room temperature helps the batter emulsify and stay moist.
• Buttermilk: The acidity tenderizes the crumb and adds a subtle tang that keeps these from being one note sweet.
• Vanilla extract: Pure vanilla brings warmth and depth to both the batter and the frosting.
• White vinegar: A teaspoon reacts with the baking soda for extra rise and helps the pink color stay vibrant.
• Pink gel food coloring: Gel gives you control over the shade without thinning the batter, and a little goes a long way.
• Powdered sugar: Sifting it prevents lumps and makes the buttercream silky smooth.
• Heavy cream: A splash loosens the frosting to the perfect pipeable consistency.

Instructions

Prep your pan and preheat:

Set your oven to 350°F and tuck paper liners into each cup of the muffin tin. This step keeps the cupcakes from sticking and makes cleanup a breeze.

Sift the dry ingredients:

Combine the cake flour, baking powder, baking soda, and salt in a bowl, whisking until evenly mixed. Sifting prevents lumps and ensures even rise.

Cream the butter and sugar:

Beat the room temperature butter for a minute, then gradually add the sugar and beat for 2 to 3 minutes. The mixture should look pale, fluffy, and almost doubled in volume.

Add the egg and vanilla:

Lightly beat the egg in a small bowl, then pour it slowly into the butter mixture on low speed. Blend in the vanilla until the batter is smooth and cohesive.

Alternate dry and wet:

Add a third of the dry ingredients, mix gently, then half the buttermilk, and repeat, ending with the last of the dry mix. Scrape the bowl and stop as soon as everything is just combined to keep the crumb tender.

Tint the batter:

Stir the vinegar and pink gel coloring together in a small cup, then pour it into the batter on low speed. Mix until the color is even and the batter is a soft blush pink.

Fill and bake:

Divide the batter evenly among the liners, filling each about two thirds full, and tap the pan on the counter to release air bubbles. Bake for 18 to 22 minutes, until a toothpick comes out clean or with a few moist crumbs.

Cool completely:

Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack. They need to be fully cool before frosting, or the buttercream will melt.

Make the buttercream:

Beat the room temperature butter until creamy, then gradually add the powdered sugar on low speed. Add the vanilla, cream, and a pinch of salt, then beat on medium high for 1 to 2 minutes until the frosting is light and fluffy.

Frost and decorate:

Transfer the buttercream to a piping bag or use a small offset spatula to swirl it onto each cupcake. Finish with sprinkles, edible pearls, or a dusting of pink sanding sugar if you like.

Save to Pinterest

The first time I piped frosting onto these, I felt a little silly standing in my kitchen with a pastry bag, but the swirls came out so much prettier than I expected. My daughter insisted on adding rainbow sprinkles to half of them, and honestly, they looked even better with her touches. Now, frosting cupcakes has become one of our favorite things to do together on lazy weekends. There's something calming about the repetition, the soft peaks, and the way each one turns into its own little work of art.

Storing and Serving

These cupcakes stay moist at cool room temperature for up to two days in an airtight container, so you can bake them the day before a party without worry. If your kitchen is warm, slide them into the fridge, but let them sit out for 20 minutes before serving so the frosting softens and the flavor comes back to life. For longer storage, freeze the unfrosted cupcakes in a freezer bag for up to a month, then thaw and frost them the day you plan to serve. I've learned that buttercream can get a little firm in the fridge, but a few minutes at room temperature brings back that creamy texture.

Customizing the Color and Flavor

If you want a softer, more natural pink, try swapping the gel coloring for a teaspoon of beet powder, though the shade will be earthier and less vibrant. You can also tint the buttercream to match the cupcakes by adding a drop of pink gel and beating until evenly blended. For a fun twist, I've added a few drops of almond extract to the batter and topped the frosting with sliced almonds, which gave them a subtle, grown up flavor. My niece once requested lavender cupcakes, so I used purple gel and stirred in a pinch of dried culinary lavender, and they were a hit at her garden party.

Making Mini Cupcakes or Adjusting the Recipe

If you're serving a crowd or want bite sized treats, this batter works perfectly for mini cupcakes. Fill the mini liners halfway and bake for 10 to 12 minutes, checking with a toothpick to avoid overbaking. You'll get about 24 minis from one batch, and they're adorable for showers or dessert tables. For a dozen regular cupcakes plus a small smash cake, pour the extra batter into a greased 4 inch pan and bake for about 25 minutes.

• Always bring your ingredients to room temperature for the smoothest batter and most even rise.
• Tap the filled muffin tin on the counter before baking to release trapped air bubbles and prevent tunneling.
• If you don't have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into two thirds cup of whole milk and let it sit for 5 minutes.

Save to Pinterest

These cupcakes have become my go to when I want to make someone feel special without spending all day in the kitchen. Whether you pipe them perfectly or spread the frosting with a knife, they always taste like a little celebration.

Recipe Questions & Answers

→ What makes velvet cupcakes different from regular ones?

Velvet cupcakes use buttermilk and vinegar, creating a tender crumb with subtle tanginess. The chemical reaction between these ingredients produces an exceptionally airy, moist texture that's more delicate than traditional cupcakes.

→ Can I use natural food coloring instead of gel?

Absolutely! Swap the pink gel food coloring for beet powder. Start with ½ teaspoon and adjust until you achieve your desired blush hue. The result is equally beautiful with completely natural ingredients.

→ How should I store frosted cupcakes?

Keep your decorated treats in an airtight container at cool room temperature for up to 2 days. Avoid refrigeration, which can dry out the crumb and make the buttercream firm. If you need longer storage, freeze unfrosted cupcakes and frost after thawing.

→ Why must all ingredients be at room temperature?

Room-temperature butter, eggs, and buttermilk emulsify properly, creating a uniform batter. Cold ingredients can cause the butter to seize, leading to uneven texture and dense spots. Plan ahead and set everything out 30 minutes before mixing.

→ Can I make these into mini cupcakes?

Certainly! Fill mini liners halfway and reduce the baking time to 10–12 minutes. The buttercream frosting will cover approximately 24–36 minis depending on the swirl size. Watch closely, as smaller portions bake quickly.

→ What's the best way to achieve the perfect frosting swirl?

Ensure your cupcakes are completely cool before frosting—warm cakes will melt the buttercream. Use a piping bag fitted with a large star tip, holding it perpendicular to the cupcake surface. Apply even pressure and release gently to create a classic swirl.