Pink Velvet Cupcakes with Vanilla Buttercream (Printable)

Airy blush-pink velvet cupcakes with tangy sweetness and dreamy vanilla buttercream swirls

# 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, 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 - Pink food coloring, optional

# Step-by-Step Guide:

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, 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 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 and mix until just combined. Add half the buttermilk, mix, then repeat with another third of dry mix, remaining buttermilk, and final third of dry ingredients. Scrape 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 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 the center comes out clean or with a few moist crumbs.
09 - Let cupcakes rest in 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 for 1 minute until creamy. 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. Adjust consistency with additional sugar or cream as needed. Mix in pink food coloring if desired.
11 - Transfer buttercream to a 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 crumb is so soft it practically melts on your tongue, thanks to the buttermilk and cake flour working together.
  • The frosting is sweet but not cloying, with just enough vanilla to make you close your eyes for a second.
  • Theyre stunning without being fussy, the kind of thing that makes people ask if you bought them from a bakery.
  • You can tint them as pale or bright as you want, making them yours every single time.
02 -
  • Room temperature ingredients are the difference between a cupcake that rises beautifully and one that bakes unevenly or tastes dense.
  • Dont skip tapping the pan before baking, those trapped air bubbles can create weird tunnels inside the cupcakes.
  • If your frosting is too stiff, add cream a teaspoon at a time until it softens, if its too loose, beat in more powdered sugar.
03 -
  • If you want bakery-style domed tops, fill the liners closer to three-quarters full and bake at 375°F for the first five minutes, then lower to 350°F.
  • A tiny pinch of salt in the frosting makes the vanilla taste more alive and balances the sweetness perfectly.
  • For perfectly even cupcakes, weigh the batter into each liner using a small kitchen scale, it sounds fussy but it works.
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