Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe

Introduction

These Pink Velvet Cupcakes are a delightful twist on the classic red velvet, featuring a soft pink hue and rich vanilla buttercream frosting. Perfect for celebrations or a sweet treat, they combine moist, tender cake with a creamy, fluffy finish.

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 combined.
3. Step 3: In a separate bowl, sift together the flour, cocoa powder, and salt. Add half of the dry ingredients to the wet mixture and mix on low speed until just combined.
4. Step 4: 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. Quickly add this to the batter and mix well.
6. Step 6: Add pink food coloring a few drops at a time until you achieve your desired shade of pink. Stir gently to evenly distribute the color.
7. Step 7: Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Remove from the oven and let cupcakes cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
9. Step 9: For the frosting, beat softened butter on high speed until creamy and smooth, about 2 minutes. Gradually add powdered sugar, one cup at a time, mixing on low speed until combined.
10. Step 10: Add vanilla extract and a pinch of salt, then beat on medium-high speed until fully incorporated. Slowly add heavy cream, one tablespoon at a time, until the frosting is smooth and spreadable.
11. Step 11: Continue beating on high speed for 2-3 minutes for extra fluffy frosting.
12. Step 12: Using a piping bag fitted with a large star tip, pipe a generous swirl of frosting onto each cooled cupcake. Sprinkle with pink sanding sugar or edible glitter for decoration.

Tips & Variations

• Use gel food coloring for a more vibrant pink without altering the batter’s consistency.
• Substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes before using.
• For a dairy-free version, use coconut oil instead of butter and a plant-based milk with vinegar as buttermilk substitute.
• Try adding a teaspoon of almond extract to the frosting for a subtle nutty flavor.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving, and if desired, gently re-fluff the frosting with a mixer or spatula. Cupcakes can also be frozen unfrosted for up to 3 months; thaw overnight in the refrigerator before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking blend. Be sure the blend contains xanthan gum or another binder to help with texture.

How can I make the frosting less sweet?

Reduce the powdered sugar slightly or add a bit more salt or a teaspoon of cream cheese to balance the sweetness while keeping it creamy.

Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

Delight in these charming Pink Velvet Cupcakes topped with creamy vanilla buttercream frosting. Perfectly moist with a delicate pink hue and a subtle cocoa undertone, these cupcakes are ideal for celebrations or a sweet treat anytime. The recipe combines classic baking techniques with vibrant color and decorative sparkle to create an irresistible dessert.

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

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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 prevent sticking and make removal easy.
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 the flour, cocoa powder, and salt. Add half the dry ingredients to the wet mixture and mix on low speed until just combined. Pour in the buttermilk, then add the remaining dry ingredients, mixing gently to avoid over-mixing. In a small bowl, mix baking soda and vinegar (which will bubble) and quickly add it to the batter, mixing well. Add pink food coloring in small amounts until desired shade is reached, stirring gently to incorporate.
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 in the center comes out clean. Remove from oven, let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
4. Prepare the Vanilla Buttercream Frosting: Beat softened butter on high speed in a large bowl until creamy and smooth, about 2 minutes. Gradually add powdered sugar one cup at a time, beating on low speed until combined. Add vanilla extract and a pinch of salt; beat on medium-high speed until fully incorporated. Slowly add heavy cream one tablespoon at a time until frosting is smooth and spreadable. Beat on high speed for 2-3 extra minutes for a fluffy texture.
5. Frost and Decorate: Using a piping bag with a large star tip, pipe a generous swirl of frosting onto the cooled cupcakes. Finish by sprinkling pink sanding sugar or edible glitter on top to add a sparkling, festive touch.

Notes

• Use room temperature butter and buttermilk for the best batter consistency.
• Do not overmix the batter to keep cupcakes tender and light.
• Adjust the amount of pink food coloring to achieve your preferred shade.
• The vinegar and baking soda reaction helps create a tender crumb and slight lift.
• For dairy-free frosting, substitute butter and cream with suitable plant-based alternatives.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: pink velvet cupcakes, vanilla buttercream, cupcake recipe, dessert, baking, pink cupcakes, party cupcakes