Pink Velvet Cupcakes with Vanilla Buttercream (Print View)

Airy, blush-pink cupcakes topped with 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 - Optional: drop of pink food coloring for tinted frosting

# Method:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
03 - In a large mixing bowl or stand mixer, beat butter on medium speed for 1 minute until smooth. Gradually add granulated sugar and beat for 2 to 3 minutes until light and fluffy.
04 - Lightly beat egg in a small bowl. With mixer on low speed, slowly add egg, mixing until fully incorporated. Blend in vanilla extract.
05 - On low speed, add one-third of dry ingredients to butter mixture and mix until just combined. Add half the buttermilk, mix, then repeat with another third of dry mixture, remaining buttermilk, and finish with final third of dry ingredients. Scrape down bowl as needed. Do not overmix.
06 - In a small cup, stir together white vinegar and pink gel food coloring. With mixer on low, pour this mixture into batter and mix until evenly tinted.
07 - Divide batter evenly among 12 liners, filling each approximately two-thirds full. Tap pan gently to release air bubbles.
08 - Bake for 18 to 22 minutes, or 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 - In a clean bowl or stand mixer, beat butter on medium speed until creamy for approximately 1 minute. Gradually add 2 cups of powdered sugar on low, then increase to medium and beat until smooth for about 2 minutes. Add vanilla, cream, and salt. Beat on medium-high for 1 to 2 minutes until light and fluffy. Add more sugar for stiffness or more cream for softness as needed. Mix in drop of pink food coloring if desired.
11 - Transfer buttercream to piping bag fitted with preferred tip or use small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Expert Advice:

01 -
  • The crumb is impossibly tender without being heavy, thanks to the buttermilk and a gentle hand with mixing.
  • The hint of vinegar cuts through the sweetness in a way that makes you reach for a second cupcake without thinking.
  • They look impressive but come together with everyday ingredients you probably already have.
  • The vanilla buttercream is silky and not too sweet, letting the cupcake itself shine.
02 -
  • Room-temperature ingredients are critical, cold butter and eggs will not blend properly and the texture will suffer.
  • Stop mixing the moment the flour is incorporated, overworking the batter develops gluten and makes the cupcakes dense.
  • Don't skip the vinegar, it reacts with the baking soda for extra lift and helps the color distribute evenly.
  • Let the cupcakes cool completely before frosting, even slightly warm cakes will cause the buttercream to slide off.
03 -
  • Weigh your flour if you can, it's the most reliable way to avoid dense cupcakes from too much flour.
  • Chill your piping bag in the fridge for 10 minutes before frosting if the buttercream starts to soften.
  • A small offset spatula gives you bakery-smooth frosting if you don't have piping tips.
  • For extra tang, swap 2 tablespoons of buttermilk with sour cream.
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