Pink Velvet Cupcakes with Vanilla Buttercream Frosting (Printable)

Moist blush-pink cupcakes with creamy vanilla buttercream frosting, ideal for celebrations

# Ingredient List:

→ For the Cupcakes

01 - 1¼ cups cake flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 4 tablespoons unsalted butter, room temperature
06 - ½ cup granulated sugar
07 - 1 large egg, room temperature
08 - ⅔ cup buttermilk, 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, 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 tinting, 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 speed, 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 speed, 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 for about 1 minute. Gradually add 2 cups of powdered sugar on low speed, then increase to medium and beat until smooth for about 2 minutes. Add vanilla, heavy 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 Tips:

01 -
  • The crumb is so tender it almost melts on your tongue, lighter than most cupcakes you've tried.
  • That buttermilk tang cuts through the sweetness in a way that makes you want to keep eating.
  • They look like something from a bakery window but come together in under an hour.
  • The vanilla buttercream is silky and not too sweet, so it complements instead of overwhelming.
02 -
  • Room-temperature ingredients are non-negotiable. Cold butter won't cream properly, and cold buttermilk can make the batter lumpy.
  • Don't overmix once you add the flour or your cupcakes will turn out tough and dense instead of tender.
  • Let them cool completely before frosting. I once frosted warm cupcakes and ended up with a puddle of melted buttercream.
  • If your frosting is too stiff, add cream a teaspoon at a time. If it's too soft, add more powdered sugar gradually.
03 -
  • Sift your powdered sugar before adding it to the frosting. It prevents lumps and makes the buttercream silky.
  • If your cupcakes dome too much, lower the oven temperature by 10 degrees and bake a minute or two longer.
  • For the prettiest swirl, hold the piping bag straight up and squeeze with even pressure, lifting as you go.
  • Tap the pan on the counter after filling to release hidden air bubbles that can create tunnels in the cake.
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