Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
Delight in these charming Pink Velvet Cupcakes topped with a luscious vanilla buttercream frosting. Soft, moist cupcakes tinted a lovely shade of pink offer a subtle cocoa undertone, complemented perfectly by a rich, creamy vanilla buttercream. Ideal for celebrations, these cupcakes combine classic flavors with a festive twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 after baking.
- Make the Pink Velvet Cupcake Batter: 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. In a separate bowl, sift together the flour, cocoa powder, and salt. Add half of the dry ingredients to the wet ingredients and mix gently on low speed until just combined. Pour in the buttermilk, followed by the remaining dry ingredients, mixing carefully to avoid over-mixing. Combine the baking soda and vinegar in a small bowl (it will bubble), then quickly add this to the batter and mix well. Add pink food coloring incrementally until you achieve your desired shade, stirring gently to distribute the color evenly.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Vanilla Buttercream Frosting: In a large mixing bowl, beat softened butter on high speed until creamy and smooth, approximately 2 minutes. Gradually add powdered sugar one cup at a time, beating on low speed until combined. Add vanilla extract and a pinch of salt, then beat on medium-high speed until fully incorporated. Slowly add heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Continue beating on high speed for 2-3 minutes to achieve a fluffy texture.
- Frost and Decorate: Use a piping bag fitted with a large star tip to pipe generous swirls of frosting onto each cooled cupcake. Finish by sprinkling with pink sanding sugar or edible glitter for a sparkling effect.
Notes
- Ensure all refrigerated ingredients like butter and buttermilk are at room temperature for best mixing results.
- Do not over-mix the batter to keep the cupcakes tender and light.
- You can adjust the pink food coloring according to the intensity of color you prefer.
- For a dairy-free option, substitute buttermilk and heavy cream with plant-based alternatives, but this may slightly alter texture and flavor.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
Keywords: Pink Velvet Cupcakes, Vanilla Buttercream Frosting, Pink Cupcakes, Dessert, Celebration Cupcakes, Baking Recipe
