Pink Velvet Cupcakes with Vanilla Buttercream

My neighbor brought these to a potluck last spring and I cornered her by the dessert table until she promised to share the recipe. The color alone made everyone smile before they even took a bite. I tried them the following weekend and realized the secret was in how gently you fold the batter and how the vinegar reacts with the baking soda to create that airy crumb. Now theyre my go-to whenever I need something that looks fancy but doesnt require pastry school.

I made a batch for my daughters birthday and she insisted on helping with the frosting. We ended up with lopsided swirls and a kitchen dusted in powdered sugar, but she was so proud of the pink peaks she piped herself. Her friends devoured them and I overheard one say they tasted like the kind of cupcake youd get at a fancy party. That comment made the mess worth every minute.

Ingredients

• Cake flour: This gives the cupcakes that cloud-like texture, but if you dont have it, the all-purpose and cornstarch trick works beautifully and Ive done it dozens of times.
• Baking powder and baking soda: Both are essential here because they work together to create lift and that tender crumb, and the soda also reacts with the vinegar for extra airiness.
• Unsalted butter: Room temperature is non-negotiable because cold butter wont cream properly and youll end up with dense cupcakes instead of light ones.
• Granulated sugar: Creaming it with the butter is where the magic starts, creating tiny air pockets that make the cupcakes rise and stay moist.
• Egg: One large egg binds everything together, and bringing it to room temperature helps it blend smoothly without deflating your batter.
• Buttermilk: The slight tang balances the sweetness and also tenderizes the crumb, and room temperature buttermilk mixes in without seizing the butter.
• Vanilla extract: Pure vanilla makes a noticeable difference in flavor, especially in something as delicate as these cupcakes.
• White vinegar: Just a teaspoon works with the baking soda to create a light, fluffy texture, and it also helps the pink color stay vibrant.
• Pink gel food coloring: Gel is better than liquid because it wont thin your batter, and you can control the shade from pale blush to bold fuchsia.
• Powdered sugar: Sifting it is worth the extra step because lumps in your frosting are impossible to smooth out once theyre there.
• Heavy cream: A splash loosens the buttercream to the perfect piping consistency, and you can add more if you want a softer, more spreadable frosting.

Instructions

Prepare Your Oven and Pan:

Set your oven to 350°F and line your muffin tin with paper liners so the cupcakes release easily and bake evenly. This is also the moment to make sure all your ingredients are at room temperature, which really does matter for texture.

Combine the Dry Ingredients:

Sift the cake flour, baking powder, baking soda, and salt together in a medium bowl, then whisk them to distribute everything evenly. This step prevents pockets of leavening and ensures every cupcake rises the same way.

Cream the Butter and Sugar:

Beat the butter for a full minute until its smooth, then add the sugar gradually and beat for 2 to 3 minutes until the mixture looks pale and fluffy. This is where you build the structure for a light crumb, so dont rush it.

Add the Egg and Vanilla:

Lightly beat the egg in a small bowl, then add it slowly to the butter mixture on low speed so it incorporates without scrambling. Blend in the vanilla extract until you can smell it throughout the batter.

Alternate Dry and Wet Ingredients:

Add a third of the dry mix, then half the buttermilk, then another third of the dry, the rest of the buttermilk, and finish with the last of the dry ingredients, mixing on low speed just until combined. Scrape down the bowl between additions and stop as soon as you dont see streaks of flour, because overmixing will make the cupcakes tough.

Tint the Batter:

Stir the white vinegar and pink gel food coloring together in a small cup, then pour it into the batter and mix on low until the color is evenly distributed. The vinegar will react with the baking soda immediately, so youll see the batter get a little airier.

Fill the Liners:

Divide the batter evenly among the 12 liners, filling each about two-thirds full, and tap the pan gently on the counter to release any air bubbles. This helps the tops bake smooth and even instead of domed and cracked.

Bake the Cupcakes:

Bake for 18 to 22 minutes, checking with a toothpick inserted into the center of one cupcake. It should come out clean or with just a few moist crumbs clinging to it, and the tops should spring back when lightly pressed.

Cool Completely:

Let the cupcakes rest in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely. Frosting warm cupcakes will melt your buttercream into a puddle, so patience here is worth it.

Make the Buttercream:

Beat the butter on medium speed for about a minute until creamy, then add 2 cups of sifted powdered sugar gradually on low speed. Increase to medium and beat until smooth, about 2 minutes, then add the vanilla, cream, and salt and beat on medium-high for 1 to 2 minutes until the frosting is light and fluffy.

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. Add sprinkles, edible pearls, or pink sanding sugar if you want a little extra sparkle.

Save

I brought these to a bridal shower last summer and the bride asked if I could make 50 for her wedding dessert table. Watching guests pick them up and smile at the color before even tasting them reminded me that sometimes the simplest things bring the most joy. She sent me a photo later of the empty tray with a note that said they were the first dessert to disappear.

Storing and Serving

Keep frosted cupcakes in an airtight container at cool room temperature for up to 2 days, and avoid the fridge unless your kitchen is very warm because cold storage dries them out. If you need to make them ahead, bake and cool the cupcakes, then wrap them unfrosted and freeze for up to a month. Thaw them on the counter and frost just before serving so they taste freshly made.

Adjusting the Color and Flavor

The beauty of these cupcakes is how flexible they are with the pink shade. If you want a softer blush, use just a tiny dot of gel and add more drop by drop until you like what you see. For a natural pink, swap the gel for a teaspoon of beet powder, though it will give a slightly earthier tone. Ive also added a quarter teaspoon of almond extract to the batter for a subtle twist that people always notice but cant quite place.

Troubleshooting and Variations

If your cupcakes sink in the middle, your oven might be running too hot or you overmixed the batter, so use an oven thermometer and mix just until the flour disappears. Dense cupcakes usually mean cold ingredients or too much flour, so measure carefully and bring everything to room temperature first. For mini cupcakes, fill the liners halfway and bake for 10 to 12 minutes, checking early because they bake fast.

• Substitute 2 tablespoons of buttermilk with sour cream for an even more tender crumb.
• Add a handful of mini chocolate chips or white chocolate chips to the batter for a surprise in every bite.
• Tint half the frosting a deeper pink and pipe two-toned swirls for a pretty ombre effect.

Save

These cupcakes have become my signature dessert, the one I make when I want to show someone I care without saying it out loud. Theres something about a homemade cupcake, swirled with buttercream and dusted with sprinkles, that feels like a small celebration no matter the occasion.

Recipe FAQs

→ What makes these cupcakes velvet texture?

The combination of buttermilk, white vinegar, and cake flour creates that signature velvet texture. The acid reacts with baking soda for extra tenderness, while cake flour produces finer, softer crumbs than all-purpose flour alone.

→ Can I use natural food coloring instead of gel?

Absolutely! Beet powder creates a lovely natural pink hue. Start with ½ teaspoon and adjust until you reach your desired shade. The color might be subtler than gel coloring, but it's completely natural and tastes neutral.

→ Why do ingredients need to be room temperature?

Room-temperature butter, eggs, and buttermilk emulsify properly, creating a uniform batter that traps air bubbles. Cold ingredients can cause curdling or uneven mixing, leading to dense or flat cupcakes. Set everything out 30-60 minutes before starting.

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

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. Wet batter means they need more time. The tops should spring back lightly when touched, and edges should just start pulling away from the pan.

→ Can I make these in advance?

Yes! Unfrosted cupcakes keep well in an airtight container at room temperature for 2 days, or freeze for up to 3 months. Frost on the day of serving for the freshest taste and texture. Frosted cupcakes are best enjoyed within 2 days.

→ What's the best way to get smooth buttercream?

Beat room-temperature butter until completely creamy before adding powdered sugar. Sift the sugar first to prevent lumps, then beat on medium-high for 1-2 minutes after adding cream—that's what creates the silky, airy texture perfect for piping.