Pink Velvet Cupcakes with Vanilla Buttercream (Print Version)

Airy pink cupcakes with tangy sweetness and dreamy vanilla buttercream swirls

# 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, at room temperature
06 - ½ cup granulated sugar
07 - 1 large egg, at room temperature
08 - ⅔ cup buttermilk, at 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, at 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 - Optional: drop of pink food coloring for tinted frosting

# Directions:

01 - Preheat oven to 350°F. Line a 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 and beat for 2–3 minutes until light and fluffy.
04 - Lightly beat the egg in a small bowl. With mixer on low, slowly add egg and mix 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 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 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 Suggestions:

01 -
  • The crumb is so tender it practically melts on your tongue, thanks to the buttermilk and a touch of vinegar.
  • The soft pink color makes every occasion feel a little more special without any artificial flavor.
  • The vanilla buttercream is fluffy, stable, and pipes beautifully, so even beginners can make them look bakery perfect.
  • They stay moist for two days, which means you can bake ahead and still serve them fresh.
02 -
  • Cold butter will not cream properly and will leave your cupcakes dense, so leave it on the counter for at least an hour before you start.
  • Overmixing once you add the flour will develop gluten and make the cupcakes tough, so fold gently and stop as soon as the streaks disappear.
  • Gel food coloring is much more concentrated than liquid, so start with half a teaspoon and add more if you want a deeper pink.
  • Let the cupcakes cool completely before frosting, or the buttercream will slide right off and turn greasy.
03 -
  • Sift your powdered sugar before making the buttercream, or you'll end up with gritty frosting no matter how long you beat it.
  • Use a small cookie scoop to fill the liners evenly, which ensures all the cupcakes bake at the same rate and look uniform.
  • For bakery style swirls, use a large open star tip and pipe in a circular motion from the outside in, finishing with a peak in the center.
  • If your buttercream is too stiff, add cream one teaspoon at a time, and if it's too loose, beat in more powdered sugar until it holds its shape.
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