Pink Velvet Cupcakes with Vanilla Buttercream (Printable)

Airy, blush-pink cupcakes topped with dreamy vanilla buttercream swirls. Perfectly balanced sweetness with a hint of tanginess.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
03 - In a large mixing bowl, beat the 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 the mixer on low, slowly add the egg, mixing until fully incorporated. Blend in the vanilla extract.
05 - On low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half the buttermilk, mix, then repeat with another third of the dry mix, the remaining buttermilk, and finish with the final third of dry ingredients. Scrape down the bowl as needed. Do not overmix.
06 - In a small cup, stir together the white vinegar and pink gel food coloring. With the mixer on low, pour this mixture into the batter and mix until evenly tinted.
07 - Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the 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 the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - In a clean bowl, beat the butter on medium speed until creamy for about 1 minute. Gradually add 2 cups of powdered sugar on low speed, 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 as needed. Mix in a drop of pink food coloring if desired.
11 - Transfer the buttercream to a piping bag fitted with your preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Expert Advice:

01 -
  • The crumb is impossibly tender, thanks to buttermilk and a quick vinegar reaction that keeps everything light.
  • That soft pink color feels special without being loud, perfect when you want something sweet but not over the top.
  • The buttercream is silky and not too sweet, so it balances the cake instead of overpowering it.
  • They look bakery-worthy but come together with pantry staples and a single bowl.
02 -
  • Room-temperature ingredients are non-negotiable, cold butter and buttermilk won't blend smoothly and your texture will suffer.
  • Don't overmix once you add the flour, stir just until you can't see streaks or you'll end up with dense, chewy cupcakes instead of tender ones.
  • Let them cool completely before frosting, I learned this the hard way when my first batch turned into a melted mess.
  • Tap out air bubbles before baking so you don't get weird holes in the middle of your cupcakes.
03 -
  • Weigh your flour if you can, too much will make these dry, and scooping from the bag packs it down more than you think.
  • Use gel food coloring instead of liquid so your batter stays the right consistency and the color stays vibrant.
  • If your buttercream feels too stiff, add cream one teaspoon at a time until it's pipeable but still holds a swirl.
  • For the prettiest swirl, use a large star tip and start from the outside, working your way toward the center in a spiral.
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