Pink Velvet Cupcakes with Vanilla Buttercream (Printable)

Airy blush-pink cupcakes with tender crumb, topped with dreamy vanilla buttercream swirls. Perfectly balanced sweetness for celebrations.

# What You'll Need:

→ For the Cupcakes

01 - 1¼ cups cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
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 - Optional: drop of pink food coloring for tinted frosting

# 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 or stand mixer, 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 or stand mixer, 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 crumb is so tender it practically melts on your tongue, thanks to the buttermilk and vinegar working their quiet magic.
  • That soft pink color feels like a celebration without being over the top, and you control exactly how subtle or bold you want it.
  • The vanilla buttercream is sturdy enough to pipe into tall swirls but still tastes light and creamy, never greasy or too sweet.
02 -
  • Cold butter will not cream properly no matter how long you beat it, so leave it on the counter for at least an hour before you start.
  • Opening the oven door in the first 15 minutes can cause the cupcakes to sink in the middle, so resist the urge to peek.
  • If your buttercream feels too stiff to pipe, add cream one teaspoon at a time until it softens, but if it gets too loose, add more powdered sugar to bring it back.
03 -
  • Sift your powdered sugar before making the buttercream, it only takes a minute and prevents any grainy texture that ruins the frosting.
  • If you want bakery-style tall swirls, use a large star tip and start piping from the outside edge, working your way to the center in a spiral.
  • For the most tender crumb, replace two tablespoons of buttermilk with sour cream, it adds just a bit more richness and moisture.
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