Pink Velvet Cupcakes Vanilla Buttercream (Printable View)

Airy blush-pink cupcakes with dreamy vanilla buttercream swirl. Perfect for celebrations or special occasions.

# 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 - Pink food coloring for tinted frosting (optional)

# 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 cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
03 - In a large mixing bowl or stand mixer, beat 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 mixer on low, slowly add egg, mixing 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, mix, then repeat with another third of dry mix, remaining buttermilk, and finish with final third of dry ingredients. Scrape down bowl as needed. Do not overmix.
06 - In a small cup, stir together white vinegar and pink gel food coloring. With mixer on low, pour this 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 18–22 minutes, or until a toothpick inserted into the 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 or stand mixer, beat 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. Add more sugar for stiffness or more cream for softness as needed. Mix in pink food coloring if desired.
11 - Transfer buttercream to piping bag fitted with preferred tip or use small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Best Practices:

01 -
  • The buttermilk keeps them ridiculously moist without being heavy or dense.
  • That blush pink shade makes people smile before they even take a bite.
  • The frosting is silky and not too sweet, so you can pile it high without feeling guilty.
  • They look bakery fancy but come together with everyday pantry staples.
02 -
  • Room temperature ingredients are everything; cold butter or buttermilk will cause your batter to seize and turn lumpy.
  • Do not overmix once you add the flour or you will develop gluten and end up with tough, rubbery cupcakes.
  • Let them cool completely before frosting or the buttercream will slide right off and pool at the bottom.
03 -
  • Invest in a small offset spatula; it makes frosting cupcakes faster and cleaner than any piping bag.
  • Tap your piping bag on the counter before twisting the top to push out air bubbles and get smooth, professional swirls.
  • If your frosting is too stiff, add cream one teaspoon at a time; if it's too soft, chill it for 10 minutes and try again.
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