Pink Velvet Cupcakes with Vanilla Buttercream Frosting (Printable)

Airy blush-pink cupcakes with tangy, tender crumb topped with dreamy vanilla buttercream swirls. Perfect for celebrations and special moments.

# 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, 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 - Pink food coloring for tinting (optional)

# How-To:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
03 - In a large mixing bowl, beat butter on medium speed for 1 minute until smooth. Gradually add granulated sugar and beat for 2 to 3 minutes until light and fluffy.
04 - Lightly beat the egg in a small bowl. With mixer on low speed, slowly add egg and mix until fully incorporated. Blend in vanilla extract.
05 - On low speed, add one-third of dry ingredients to butter mixture and mix until just combined. Add half the buttermilk and mix. Repeat with another third of dry mixture, remaining buttermilk, and finish with final third of dry ingredients. Scrape bowl as needed. Do not overmix.
06 - In a small cup, stir together white vinegar and pink gel food coloring. With mixer on low speed, pour mixture into batter and mix until evenly tinted.
07 - Divide batter evenly among 12 liners, filling each about two-thirds full. Tap pan gently 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 - In a clean bowl, beat butter on medium speed until creamy for about 1 minute. Gradually add 2 cups powdered sugar on low, then increase to medium and beat until smooth for about 2 minutes. Add vanilla, cream, and salt. Beat on medium-high for 1 to 2 minutes until light and fluffy. Adjust consistency with additional sugar for stiffness or cream for softness. Mix in pink food coloring if desired.
11 - Transfer buttercream to piping bag with preferred tip or use small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar as desired.

# Insider Tips:

01 -
  • The crumb is so tender it practically melts on your tongue, thanks to the buttermilk and vinegar working their quiet magic.
  • Theyre just sweet enough without that cloying frosting overload, so you can actually enjoy a second one without regret.
  • The soft pink shade feels celebratory but not over the top, like a whisper instead of a shout.
  • You can mix and frost the whole batch in under an hour, making them perfect for last minute gatherings.
02 -
  • Room-temperature ingredients are the difference between a fluffy cupcake and a dense one; I learned this the hard way after a batch came out like hockey pucks.
  • Don't overmix once you add the dry ingredients, or you'll develop too much gluten and end up with a tough crumb.
  • If your frosting looks curdled after adding the cream, just keep beating; it will come together into silky perfection.
  • Test one cupcake with a toothpick before pulling the whole batch; ovens vary and those extra 2 minutes can mean the difference between moist and dry.
03 -
  • Invest in a kitchen scale if you bake often; weighing flour ensures consistent results every single time.
  • For the smoothest buttercream, sift your powdered sugar twice and make sure your butter is truly soft, not melted or cold.
  • If you want taller swirls, use a large open star tip and pipe from the outside in, building up in a spiral.
  • Always taste your buttercream before frosting; a pinch more salt or a drop more vanilla can elevate it from good to unforgettable.
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