Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
Delight in these charming Pink Velvet Cupcakes topped with fluffy vanilla buttercream frosting. Soft, moist, and beautifully tinted pink, these cupcakes combine the richness of butter and cream with a subtle cocoa twist for a unique velvet flavor. The creamy frosting adds the perfect sweet finish, making them ideal for celebrations or anytime you crave a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 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 easy removal and prevent sticking.
- Make the Pink Velvet Cupcake Batter: Beat together the softened butter, sugar, and vegetable oil in a large bowl until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully combined. In another bowl, sift the flour, cocoa powder, and salt. Gradually add half of these dry ingredients to the wet mixture, mixing on low speed just until combined. Pour in the buttermilk, then add the remaining dry ingredients, stirring gently. Combine baking soda and vinegar in a small bowl; once it bubbles, quickly add to the batter and mix well. Add pink food coloring dropwise until the desired color is achieved, stirring gently to distribute evenly.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to 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 bowl until smooth and creamy, about 2 minutes. Gradually add powdered sugar one cup at a time, blending on low speed after each addition. Add vanilla extract and a pinch of salt, then increase speed to medium-high and mix thoroughly. Slowly incorporate heavy cream, tablespoon by tablespoon, until the frosting reaches a smooth, spreadable consistency. Beat on high speed for another 2-3 minutes to achieve a fluffy texture.
- Frost and Decorate: Using a piping bag fitted with a large star tip, pipe swirls of vanilla buttercream atop each cooled cupcake. Finish with a sprinkle of pink sanding sugar or edible glitter to add sparkle and charm.
Notes
- Ensure all ingredients, especially butter, are at room temperature for easier mixing and smoother batter.
- Adjust pink food coloring amount gradually to avoid overly intense coloring.
- For a dairy-free frosting alternative, substitute the butter and cream with plant-based options.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Allow cupcakes to cool completely before frosting to prevent melting.
Keywords: Pink velvet cupcakes, vanilla buttercream frosting, pink cupcakes, baking, dessert, party cupcakes
