Pink Velvet Cupcakes with Vanilla Buttercream (Print Version)

Airy blush-pink cupcakes crowned with dreamy vanilla buttercream swirls, featuring tender moist crumbs and perfectly balanced sweetness.

# What You 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, at room temperature
06 - ½ cup granulated sugar
07 - 1 large egg, at room temperature
08 - ⅔ cup buttermilk, at 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, at 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, optional

# Directions:

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 (about 1 minute). Gradually add 2 cups of 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 1–2 minutes until light and fluffy. If needed, add more sugar for stiffness or more cream for softness. 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 Suggestions:

01 -
  • The blush-pink color feels celebratory without being over the top, and people always ask how you got it so soft and even.
  • The tang from the buttermilk keeps the sweetness in check, so you can actually finish a whole cupcake without feeling overwhelmed.
  • The buttercream pipes beautifully and holds its shape, which means your swirls will look bakery-perfect even if youre new to decorating.
02 -
  • Room temperature ingredients are the single most important factor for a tender crumb, and I learned this the hard way after a batch came out dense and uneven because I rushed and used cold butter.
  • Dont overmix once you add the flour or the cupcakes will turn out tough and chewy instead of soft and delicate.
  • Let the cupcakes cool completely before frosting or the buttercream will slide right off and youll end up with a sticky mess.
03 -
  • Invest in a small kitchen scale and weigh your flour because scooping can pack in too much and make the cupcakes dry and heavy.
  • Tap the filled muffin tin on the counter a few times before baking to release air bubbles and give you smooth, bakery-style tops.
  • If your buttercream is too stiff, add cream a teaspoon at a time, and if its too soft, add powdered sugar a tablespoon at a time until it holds a peak.
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