Pink Velvet Cupcakes Vanilla Frosting (Print)

Airy, blush-pink cupcakes, tender and moist, crowned with a dreamy vanilla buttercream swirl. A balanced, irresistible treat.

# Components:

→ For the Cupcakes

01 - 1¼ cups cake flour, sifted
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 - Optional: pink food coloring for tinted frosting

# Directions:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - Sift together cake flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine and set aside.
03 - Beat butter on medium speed for 1 minute until smooth. Gradually add granulated sugar, beating for 2 to 3 minutes until light and fluffy.
04 - Lightly beat egg in a small bowl. With mixer on low, slowly add egg to butter mixture until fully incorporated. Blend in vanilla extract.
05 - On low speed, add one-third of dry ingredients to butter mixture, mixing until just combined. Add half the buttermilk, mix, then repeat with another third of dry mix, remaining buttermilk, and final third of dry ingredients. Scrape bowl as needed. Do not overmix.
06 - Stir together white vinegar and pink gel food coloring in a small cup. 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. Gently tap pan to release air bubbles.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs.
09 - Let cupcakes rest in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
10 - Beat butter on medium speed until creamy, about 1 minute. Gradually add 2 cups powdered sugar on low, then increase to medium and beat until smooth, about 2 minutes. Add vanilla, cream, and salt. Beat on medium-high for 1 to 2 minutes until light and fluffy. Adjust with more sugar for stiffness or more cream for softness. Mix in 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 tender crumb comes from a magical reaction between buttermilk and vinegar that I discovered after years of dense cupcakes
  • That subtle tanginess cuts through the sweetness so you can actually eat two without feeling overwhelmed
  • The blush pink color feels special without needing artificial neon tones
02 -
  • Cold ingredients create dense cupcakes that won't rise properly, so take everything out of the fridge at least an hour before you start
  • Overmixing the batter once flour is added is the number one mistake that makes cupcakes tough, so treat it gently
  • Frosting warm cupcakes will melt the buttercream into a puddle, and I learned this the hard way at my niece's birthday party
03 -
  • Weigh your flour instead of scooping it, because packed flour can make these cupcakes dry and dense
  • That vinegar step might seem strange but it's what gives these their tender crumb, so don't skip it
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