Pink Velvet Cupcakes with Vanilla Buttercream Frosting

My sister asked me to make something pink and pretty for her baby shower, but not too sweet or one-note. I spent a Saturday morning testing batches until I landed on these: fluffy, with just enough tang from the buttermilk to keep them from feeling like pure sugar. The blush color came out so soft and romantic, and when I piped on the vanilla buttercream, even I was impressed. They disappeared in minutes, and I've been making them ever since for birthdays, bridal showers, and honestly, any time I need to feel a little fancy.

I once made these for a friend who claimed she didn't like cupcakes because frosting was always too sweet. I dialed back the powdered sugar just a touch and whipped the buttercream until it was cloud-light. She ate two in a row and texted me the next day asking for the recipe. That moment reminded me that a good cupcake isn't about piling on sugar, it's about balance, texture, and a little bit of care in every step.

Ingredients

• Cake flour: This keeps the crumb delicate and soft; if you only have all-purpose, sift it with cornstarch to lighten it up.
• Baking powder and baking soda: The combo gives you lift and a slight tang when it reacts with the buttermilk and vinegar.
• Unsalted butter: Room temperature is key so it creams smoothly with the sugar and creates that airy base.
• Granulated sugar: Just enough to sweeten without overpowering the delicate vanilla and buttermilk notes.
• Egg: Brings structure and richness; make sure its at room temp so it blends in without deflating your batter.
• Buttermilk: Adds moisture and a gentle tang that keeps these from tasting flat or too sugary.
• Pure vanilla extract: Use the real stuff for a warm, rounded flavor that shines through in both cake and frosting.
• White vinegar: A tiny splash reacts with the baking soda for extra fluff and helps distribute the pink color evenly.
• Pink gel food coloring: A little goes a long way; start with half a teaspoon and adjust until you get that soft blush tone.
• Powdered sugar: Sift it before adding to avoid lumps and give your buttercream that silky, professional finish.
• Heavy cream or whole milk: Loosens the frosting to pipeable consistency and adds a hint of richness.

Instructions

Prep your pan:

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners so the cupcakes release easily and look neat. This step sets you up for even baking and no sticking.

Mix the dry ingredients:

Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl, then whisk to blend. Sifting aerates the flour and prevents lumps, which is especially important for a tender crumb.

Cream the butter and sugar:

Beat the room-temperature butter on medium speed until smooth, then gradually add the sugar and beat for 2 to 3 minutes until the mixture is light, fluffy, and pale. This step traps air and creates the structure for a soft, airy cupcake.

Add the egg and vanilla:

Lightly beat the egg in a small bowl, then add it slowly to the butter mixture on low speed until fully incorporated, followed by the vanilla extract. Go slow here to avoid curdling or deflating the batter.

Alternate dry and wet:

On low speed, add one-third of the dry ingredients, mix until just combined, then add half the buttermilk, mix, and repeat, ending with the last third of dry ingredients. Scrape down the bowl as needed and stop mixing as soon as you no longer see streaks of flour; overmixing kills the fluff.

Tint the batter:

Stir together the white vinegar and pink gel food coloring in a small cup, then pour it into the batter on low speed and mix until the color is evenly distributed. The vinegar helps activate the baking soda and spreads the pink throughout.

Fill the liners:

Divide the batter evenly among the 12 liners, filling each about two-thirds full, then gently tap the pan on the counter to release any trapped air bubbles. This ensures even rising and a smooth top.

Bake until set:

Bake for 18 to 22 minutes, checking at 18; a toothpick inserted in the center should come out clean or with just a few moist crumbs. Keep an eye on them in the last few minutes to avoid overbaking and drying them out.

Cool completely:

Let the cupcakes rest in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool all the way before frosting. Frosting warm cupcakes will melt your buttercream into a puddle.

Make the buttercream:

Beat the room-temperature butter on medium speed until creamy, about 1 minute, then gradually add 2 cups of sifted powdered sugar on low, increase to medium, and beat until smooth. Add the vanilla, cream, and a pinch of salt, then beat on medium-high for 1 to 2 minutes until the frosting is light, fluffy, and holds soft peaks; adjust thickness with more sugar or cream as needed.

Frost and decorate:

Transfer the buttercream to a piping bag fitted with your favorite tip, or use a small offset spatula to swirl it on by hand. Top with sprinkles, edible pearls, or pink sanding sugar if you want a little extra sparkle.

Save

The first time I brought these to a potluck, someone asked if I'd ordered them from a bakery. I laughed and said no, but inside I felt like I'd unlocked a new level of home baking. These cupcakes have this way of looking effortlessly elegant, even when you're just a home cook with a hand mixer and a dream. They've become my go-to whenever I want to show up with something that feels special without stressing myself out.

How to Store and Keep Them Fresh

I store frosted cupcakes in an airtight container at cool room temperature for up to 2 days, and they stay moist and tender. If your kitchen is warm or humid, pop them in the fridge, but let them sit out for 15 minutes before serving so the buttercream softens up again. Unfrosted cupcakes can be wrapped tightly and frozen for up to a month; thaw them on the counter and frost fresh when youre ready to serve.

Adjusting for Mini Cupcakes or Different Sizes

When I need bite-sized treats, I use a mini muffin tin, fill the liners halfway, and bake for 10 to 12 minutes. They come out adorable and perfect for parties where people want just a taste. For standard cupcakes, the two-thirds-full rule has never failed me, but if you want jumbo ones, fill them three-quarters full and add a few extra minutes to the bake time, checking with a toothpick to be sure theyre done.

Flavor Twists and Color Variations

Ive swapped the pink gel coloring for beet powder when I want a natural hue, though it gives a slightly earthier shade. You can also leave them uncolored for classic vanilla cupcakes, or try a drop of almond extract in place of some vanilla for a subtle twist. If you want to tint the frosting, add just a drop of pink coloring at a time and beat until evenly mixed; a little goes a long way and you can always add more.

• Swap 2 tablespoons of buttermilk for sour cream to make the crumb even more tender and rich.
• Use a star tip for a bakery-style swirl, or a round tip for a simple, elegant dome.
• Top with freeze-dried raspberries crushed into a powder for a pop of color and a hint of fruity flavor.

Save

These cupcakes have a way of turning an ordinary afternoon into something a little more special, whether youre celebrating or just treating yourself. I hope they bring you as much joy in the making and the eating as theyve brought me.

Recipe FAQ

→ What makes these cupcakes pink?

The beautiful blush color comes from pink gel food coloring stirred into the batter with white vinegar. For a natural alternative, try beet powder instead of gel coloring.

→ Can I use all-purpose flour instead of cake flour?

Absolutely. Simply sift 1 cup plus 2 tablespoons of all-purpose flour mixed with 2 tablespoons cornstarch to substitute for cake flour. This combination mimics cake flour's lower protein content.

→ How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. It should come out clean or with just a few moist crumbs. Avoid overbaking, which can dry out these tender treats.

→ How long can I store these frosted cupcakes?

Keep frosted cupcakes in an airtight container at cool room temperature for up to 2 days. For longer storage, refrigerate unfrosted cupcakes and frost when ready to serve.

→ Can I make mini cupcakes with this recipe?

Yes! Fill mini liners halfway and bake for 10–12 minutes. The yield will be approximately 24–30 mini cupcakes. Watch closely as they bake faster than standard size.

→ Why do I need room-temperature ingredients?

Room-temperature butter, egg, and buttermilk emulsify properly, creating a smooth batter and tender crumb. Cold ingredients can result in dense texture or uneven baking.