Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
