Pink Velvet Cupcakes with Vanilla Buttercream (Printable Version)

Tender blush-pink cupcakes with dreamy vanilla buttercream swirls, featuring balanced sweetness and tangy undertones perfect for celebrations.

# What You'll Need:

→ For the Cupcakes

01 - 1¼ cups cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
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 for tinted frosting (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
03 - In a large mixing bowl or stand mixer, beat the butter on medium speed for 1 minute until smooth. Gradually add granulated sugar, beating for 2–3 minutes until light and fluffy.
04 - Lightly beat the egg in a small bowl. With the mixer on low, slowly add the egg, mixing until fully incorporated. Blend in the vanilla extract.
05 - On low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half the buttermilk, mix, then repeat with another third of the dry mix, the remaining buttermilk, and finish with the final third of dry ingredients. Scrape down the bowl as needed. Do not overmix.
06 - In a small cup, stir together the white vinegar and pink gel food coloring. With the mixer on low, pour this mixture into the batter and mix until evenly tinted.
07 - Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the 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 the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - In a clean bowl or stand mixer, beat the butter on medium speed until creamy (about 1 minute). Gradually add 2 cups of 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. If needed, add more sugar for stiffness or more cream for softness. Mix in a drop of pink food coloring if desired.
11 - Transfer the buttercream to a piping bag fitted with your preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar, if desired.

# Expert Advice:

01 -
  • The texture is impossibly soft, thanks to the buttermilk and vinegar working together to create an airy crumb that melts on your tongue.
  • The pale pink color feels elegant without being overly sweet or artificial, making these cupcakes perfect for grown-up gatherings and kids' parties alike.
  • The vanilla buttercream is silky and not too sugary, so it complements rather than overpowers the delicate cake underneath.
02 -
  • Room-temperature ingredients are critical, cold butter won't cream properly and cold buttermilk can cause the batter to curdle, so plan ahead and set everything out 30 minutes before you start.
  • Don't overfill the liners, I learned this the hard way when half my batch overflowed and created mushroom tops instead of neat domes.
  • Gel food coloring is much more concentrated than liquid, so start with less than you think you need and add more gradually to avoid turning your cupcakes neon.
03 -
  • Sift your powdered sugar even if the bag says it's pre-sifted, because lumps always find a way to sneak into your frosting and create a gritty texture.
  • Use a spring-loaded ice cream scoop to portion the batter evenly into the liners, it saves time and ensures every cupcake bakes at the same rate.
  • If you want bakery-level swirls, practice your piping technique on a piece of parchment paper before you commit to the cupcakes.
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