Pink Velvet Cupcakes with Fluffy Vanilla Frosting and Edible Glitter Recipe

Introduction

Pink Velvet Cupcakes are a delightful twist on classic red velvet, featuring a soft pink hue and a tender crumb. Topped with creamy vanilla buttercream and a touch of sparkle, these cupcakes are perfect for celebrations or a sweet treat any day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/2 cup buttermilk, at room temperature
• 1/2 tsp baking soda
• 1/2 tsp white vinegar
• 1/4 tsp salt
• Pink food coloring (gel or liquid, as desired for color intensity)
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract (for frosting)
• 2-3 tbsp heavy cream or milk (adjust for consistency)
• A pinch of salt (for frosting)
• Pink sanding sugar or edible glitter for decoration

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Step 2: In a large bowl, beat together the softened butter, sugar, and vegetable oil until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully incorporated.
3. Step 3: In a separate bowl, sift together the flour, cocoa powder, and salt.
4. Step 4: Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Pour in the buttermilk, then add the remaining dry ingredients, mixing gently to avoid over-mixing.
5. Step 5: In a small bowl, combine the baking soda and vinegar (it will bubble up). Quickly add this mixture to the batter and mix well.
6. Step 6: Add pink food coloring a few drops at a time until you reach your desired shade. Stir gently to distribute the color evenly.
7. Step 7: Fill each cupcake liner about 2/3 full with batter.
8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. Step 10: For the frosting, beat the softened butter on high speed until creamy and smooth, about 2 minutes. Gradually add powdered sugar one cup at a time, beating on low speed until combined.
11. Step 11: Add vanilla extract and a pinch of salt, then beat on medium-high speed until incorporated.
12. Step 12: Slowly add heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Beat on high speed for 2-3 minutes for extra fluffiness.
13. Step 13: Pipe a generous swirl of frosting onto each cooled cupcake using a piping bag fitted with a large star tip.
14. Step 14: Decorate with pink sanding sugar or edible glitter for a sparkling finish.

Tips & Variations

• Use gel food coloring for a more vibrant pink without altering the batter’s consistency.
• Substitute buttermilk with plain yogurt thinned with a little milk if you don’t have buttermilk on hand.
• For a dairy-free version, replace butter with a non-dairy spread and use a plant-based milk alternative.
• Add a teaspoon of almond extract to the frosting for a different flavor twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Bring to room temperature before serving and refresh the frosting by lightly whipping it if it appears stiff.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check for proper rising agents in the blend for best results.

How can I make the frosting less sweet?

Reduce the powdered sugar slightly and add a splash more heavy cream or milk to maintain spreadability while balancing sweetness.

Pink Velvet Cupcakes with Fluffy Vanilla Frosting and Edible Glitter Recipe

Print Recipe

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4.9 from 704 reviews

Delight in these charming Pink Velvet Cupcakes, featuring a tender crumb infused with a hint of cocoa and vibrant pink color, topped with a luscious vanilla buttercream frosting and a sprinkle of sparkling decoration for a festive finish. Perfect for celebrations or a sweet treat any time.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pink Velvet Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/2 cup buttermilk, at room temperature
• 1/2 tsp baking soda
• 1/2 tsp white vinegar
• 1/4 tsp salt
• Pink food coloring (gel or liquid, as desired for color intensity)

Vanilla Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 2–3 tbsp heavy cream or milk (adjust for consistency)
• A pinch of salt
• Pink sanding sugar or edible glitter for decoration

Instructions

1. Prepare the Oven and Cupcake Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure the cupcakes bake evenly and don’t stick.
2. Make the Pink Velvet Cupcake Batter: In a large bowl, beat together the softened butter, sugar, and vegetable oil until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully incorporated. In a separate bowl, sift together the flour, cocoa powder, and salt. Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Pour in the buttermilk, followed by the remaining dry ingredients, mixing gently to avoid over-mixing. Combine the baking soda and vinegar in a small bowl and immediately add to the batter, mixing well. Add pink food coloring a few drops at a time until the desired shade is reached, stirring gently for even color distribution.
3. Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
4. Prepare the Vanilla Buttercream Frosting: Beat the softened butter on high speed in a large mixing bowl until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Add vanilla extract and a pinch of salt, then beat on medium-high until fully incorporated. Slowly add heavy cream or milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Continue beating on high speed for 2-3 minutes for extra fluffiness.
5. Frost and Decorate: Using a piping bag fitted with a large star tip, pipe a generous swirl of frosting onto each cooled cupcake. Finish by sprinkling pink sanding sugar or edible glitter to add a sparkling decorative touch.

Notes

• You can adjust the intensity of pink by adding more or fewer drops of food coloring.
• Ensure buttermilk is at room temperature for smooth batter consistency and better rise.
• Do not over-mix batter after adding dry ingredients to keep cupcakes tender.
• For dairy-free options, substitute butter and cream with plant-based alternatives.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: pink velvet cupcakes, vanilla buttercream frosting, festive cupcakes, bakery-style cupcakes, party cupcakes