Pink Velvet Cupcakes with Fluffy Vanilla Frosting and Edible Glitter Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
