Introduction

Pink Velvet Cupcakes with Vanilla Buttercream Frosting are a delightful twist on the classic red velvet. These moist, tender cupcakes boast a lovely pink hue and are topped with rich, creamy vanilla buttercream, perfect for any celebration or a sweet treat.

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 in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8: Remove the cupcakes from the oven and let them 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 the heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
Step 11: Continue beating on high speed for 2-3 minutes to make the frosting extra fluffy.
Step 12: 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 decoration.

Tips & Variations

Use gel food coloring for a more vibrant pink without thinning the batter.
For a dairy-free option, substitute butter with vegan butter and use almond or soy milk in place of heavy cream.
Add a teaspoon of lemon zest to the buttercream for a subtle citrus twist.
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon vinegar and let sit for 5 minutes before using.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted cupcakes for up to 3 months. When ready to serve, thaw frozen cupcakes at room temperature and frost just before serving. Refrigerated cupcakes can be brought to room temperature before eating for the best texture.

How to Serve

The image shows ten ingredients arranged neatly on a white marbled surface: a white bowl filled with light beige flour, a dark brown bowl with fine white sugar, a small white bowl holding a light yellow block of butter, a clear glass bowl with reddish-brown cocoa powder, a white bowl containing golden yellow oil, a small clear bowl with dark red liquid, a clear glass bowl with light yellow olive oil, a brown egg placed directly on the surface, a clear cup with white milk, a white bowl with granulated white salt, and a small white bowl with fine white salt. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1/2 teaspoon of vinegar or lemon juice to 1/2 cup of regular milk and letting it sit for about 5 minutes before using.

How can I make the cupcakes more moist?

Incorporating both butter and vegetable oil helps keep these cupcakes moist. Be careful not to overmix the batter, and avoid overbaking by checking with a toothpick early.