Pink Velvet Cupcakes with Vanilla Buttercream Frosting (Printable)

Airy, blush-pink cupcakes with tender crumb and dreamy vanilla buttercream swirl

# What You'll Need:

→ 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 frosting (optional)

# How-To Steps:

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, beat 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 mixer on low, 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 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 mixture into batter and mix until evenly tinted.
07 - Divide batter evenly among 12 liners, filling each about two-thirds full. Tap 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 pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - In a clean bowl, beat butter on medium speed until creamy for about 1 minute. Gradually add 2 cups 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 1–2 minutes until light and fluffy. Add more sugar for stiffness or more cream for softness. Mix in pink food coloring if desired.
11 - Transfer buttercream to a 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 Tips:

01 -
  • Theyre tender and moist without being dense, with a crumb that practically melts on your tongue.
  • The buttermilk and vinegar add a subtle tang that balances the sweetness beautifully.
  • That pale pink color feels celebratory without screaming artificial, and the vanilla buttercream is silky and not too sugary.
  • Theyre surprisingly forgiving once you get the hang of mixing gently and using room-temp ingredients.
02 -
  • Room-temperature butter, egg, and buttermilk are non-negotiable; cold ingredients wont blend smoothly and can deflate your batter.
  • Dont overmix once you add the flour or youll develop the gluten and end up with tough, dense cupcakes instead of tender ones.
  • If your buttercream feels too stiff, add cream a teaspoon at a time; if its too loose, add powdered sugar a tablespoon at a time until it holds a swirl.
  • Let the cupcakes cool completely on a wire rack before frosting or the heat will melt your buttercream and ruin the pretty piped design.
03 -
  • Sift your powdered sugar before making the buttercream to avoid any gritty lumps and get that silky, professional texture.
  • If your batter looks slightly curdled after adding the egg, dont panic; it will smooth out once you add the dry ingredients and buttermilk.
  • Tap the filled muffin tin gently on the counter before baking to release air bubbles and help the cupcakes rise evenly with flat tops.
  • For the fluffiest buttercream, beat it on medium-high for an extra minute after adding the cream; the extra air makes it feel lighter and taste less sweet.
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