Pink Velvet Cupcakes with Vanilla Buttercream (Printable)

Airy, blush-pink cupcakes with tender crumbs and dreamy vanilla buttercream swirls.

# 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 - 1 drop pink food coloring (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Sift together cake flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine and set aside.
03 - Beat butter on medium speed for 1 minute until smooth. Gradually add granulated sugar and beat for 2–3 minutes until light and fluffy.
04 - Lightly beat egg in a small bowl. On low speed, slowly add egg to butter mixture and mix until fully incorporated. Blend in vanilla extract.
05 - On low speed, add one-third of dry ingredients to butter mixture and mix until combined. Add half the buttermilk and mix. Repeat with another third of dry mix, remaining buttermilk, and final third of dry ingredients. Scrape bowl as needed and avoid overmixing.
06 - Stir together white vinegar and pink gel food coloring in a small cup. On low speed, pour mixture into batter and mix until evenly tinted throughout.
07 - Divide batter evenly among 12 liners, filling each approximately two-thirds full. Tap pan gently to release air bubbles.
08 - Bake for 18–22 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Let cupcakes rest in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - Beat butter on medium speed for 1 minute until creamy. Gradually add 2 cups powdered sugar on low speed, then increase to medium and beat until smooth for about 2 minutes. Add vanilla, cream, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. Add more sugar for stiffness or more cream for softness. Mix in pink food coloring if desired.
11 - Transfer buttercream to a piping bag with preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Expert Tips:

01 -
  • The crumb is so delicate it practically melts on your tongue, softer than any boxed mix could ever achieve.
  • That hint of tang from the buttermilk keeps the sweetness in check, so you can easily eat two without feeling overwhelmed.
  • The pale pink color feels elegant and subtle, not like a neon Valentine's Day explosion.
  • Buttercream this silky is dangerously easy to eat straight from the bowl with a spoon.
02 -
  • Room-temperature ingredients are the difference between fluffy cupcakes and dense hockey pucks; leave butter, egg, and buttermilk out for at least an hour before you start.
  • Don't skip the vinegar; it reacts with the baking soda to give you extra lift and keeps the pink color from turning muddy.
  • Overmixing once the flour goes in develops too much gluten, which makes your cupcakes tough and chewy instead of tender.
  • If your frosting feels too stiff, add cream one teaspoon at a time; if it's too loose, add powdered sugar a few tablespoons at a time until it holds a swirl.
03 -
  • Weigh your cake flour if you have a scale; too much flour is the number one reason cupcakes turn out dense.
  • For bakery-level frosting, beat the buttercream on high for a full three minutes after adding the cream; the extra air makes it impossibly light.
  • Chill your frosted cupcakes for ten minutes before serving so the buttercream sets up and holds its shape beautifully.
  • Save any leftover frosting in the fridge for up to a week; let it come to room temp and rewhip it before using.
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