Introduction

These Pink Velvet Cupcakes are a delightful twist on the classic red velvet, offering a soft pink hue and a tender crumb. Topped with creamy vanilla buttercream frosting, they are perfect for parties, celebrations, or just a sweet treat any day.

A close-up of a single cupcake with three layers: the bottom layer is a deep red textured cake wrapped in a white paper liner, the middle layer is thick smooth vanilla frosting swirled high on top in multiple soft peaks, and the top layer is sprinkled with pink glitter sugar that shines under light. The cupcake sits on a white marbled surface with a soft gradient behind it moving from pink on one side to pale cream on the other. The focus is on the frosting’s creamy texture and the glitter’s sparkle, giving a sweet and delicate look. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
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.
Step 3: 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.
Step 4: Pour in the buttermilk, followed by the remaining dry ingredients, mixing gently to avoid over-mixing.
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.
Step 6: Add pink food coloring, a few drops at a time, until you reach your desired shade of pink. Stir gently to ensure the color is evenly distributed.
Step 7: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: To make the frosting, beat the softened butter on high speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
Step 10: Add the 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 reaches a smooth, spreadable consistency. Continue beating on high speed for 2-3 minutes to make it extra fluffy.
Step 11: 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 a festive touch.

Tips & Variations

For a richer flavor, substitute half of the vegetable oil with melted butter.
If buttermilk is unavailable, use regular milk with 1 tablespoon of lemon juice or vinegar added and left to sit for 5 minutes.
Use gel food coloring for a more vibrant pink without thinning the batter.
Try adding a teaspoon of almond extract to the frosting for a unique twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. Frosted cupcakes freeze well—freeze undecorated cupcakes and thaw completely before frosting and decorating.

How to Serve

A single pink velvet cupcake sits in a white paper liner, showing a deep red sponge base with a soft, slightly crumbly texture. Above this is one thick layer of creamy vanilla frosting, piped high in smooth, thick swirls forming a spiral with a pointed peak at the top. The frosting is pale cream colored and sprinkled generously with fine pink sugar crystals that catch the light. The cupcake is set against a softly blended pink and beige background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes vegan?

You can substitute the egg with a flax egg and use plant-based butter and milk alternatives, but the texture might vary slightly. Use vegan-friendly cream for the frosting.

Why is there cocoa powder in pink velvet cupcakes?

A small amount of cocoa powder is used to enhance the flavor and create that classic velvet texture while maintaining the light pink color.