If you have a soft spot for irresistibly tender treats with a pop of charming color, this Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe is about to become your new go-to favorite. These cupcakes strike the perfect balance between delicate cocoa flavor and the vibrant blush of pink, making each bite a delightful celebration of sweetness and elegance. Whether you’re baking for a special occasion or just craving something to brighten your day, this recipe brings warmth, fun, and a luscious vanilla buttercream that wraps every cupcake in a creamy cloud of happiness.
Ingredients You’ll Need
This Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe calls for simple, everyday ingredients, but each one plays a vital role in creating the perfect cupcake texture, color, and flavor. From fluffy flour to rich butter and just the right touch of cocoa, the components come together beautifully to deliver a memorable bite.
- All-purpose flour: Provides the essential structure and light crumb for the cupcakes.
- Granulated sugar: Adds sweetness and helps achieve that moist, tender texture.
- Unsalted butter: Used both in the batter and frosting for creamy richness and smoothness.
- Vegetable oil: Keeps the cupcakes moist without weighing them down.
- Large egg: Binds ingredients and contributes to a light, airy crumb.
- Vanilla extract: Enhances the sweetness and layers the flavor.
- Unsweetened cocoa powder: Gives a subtle chocolate hint crucial for the pink velvet effect.
- Buttermilk (room temperature): Ensures tenderness and tanginess while reacting with baking soda.
- Baking soda and white vinegar: These work together to help the cupcakes rise perfectly.
- Salt: Balances sweetness and amplifies flavor.
- Pink food coloring (gel or liquid): Creates that stunning and playful pink hue everyone will admire.
- Powdered sugar (sifted): Forms the sweet base of the fluffy vanilla buttercream frosting.
- Heavy cream or milk: Adjusts the frosting consistency for that silky finish.
- Pink sanding sugar or edible glitter: Adds sparkle and an extra special touch to decorate your cupcakes.
How to Make Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
Step 1: Preheat Your Oven and Prepare the Tin
Start by heating your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners to make sure your cupcakes come out cleanly and look pretty. This prep step may seem small, but it’s key to baking success and ease of serving later.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. This blending ensures even distribution so every cupcake has the signature flavor and texture you’re aiming for.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the softened butter, vegetable oil, and egg until smooth and creamy. Then, stir in the vanilla extract. This creamy base gives the cupcakes their rich mouthfeel and delicate sweetness.
Step 4: Mix Dry and Wet Ingredients Alternately
Alternate adding the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Stir gently and just until combined—overmixing can toughen your cupcakes, so treat the batter with kindness!
Step 5: Add the Pink Food Coloring and Vinegar
Now comes the fun part: stir in pink food coloring until you achieve your favorite shade of pink. Then add the vinegar, which reacts with the baking soda to give the cupcakes a perfect lift and soft texture. It’s a magical little reaction that makes all the difference.
Step 6: Fill and Bake
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool slightly before moving them to a wire rack to cool completely—that step is critical for smooth frosting application.
Step 7: Prepare the Vanilla Buttercream Frosting
Beat the softened butter on its own until light and fluffy. Gradually add sifted powdered sugar one cup at a time for an ultra-smooth texture. Blend in vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk, beating until creamy. Add more cream if needed to reach that perfect spreadable consistency.
Step 8: Frost and Decorate
Once the cupcakes are fully cooled, either spread or pipe the buttercream frosting on top. To add extra flair and sparkle, sprinkle with pink sanding sugar or edible glitter. Presentation matters, and this final step turns your cupcakes into a feast for the eyes as well as the taste buds.
How to Serve Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
Garnishes
Adding pink sanding sugar or edible glitter elevates the cupcakes’ festive vibe and adds texture. Fresh berries or edible flowers can also brighten the plate, offering a fresh, natural contrast to the sweet frosting.
Side Dishes
Pairing Pink Velvet Cupcakes with a light fruit salad or a refreshing glass of sparkling lemonade balances the richness of the cupcakes and keeps the overall dessert experience bright and enjoyable.
Creative Ways to Present
Arrange cupcakes on tiered stands or inside whimsical cupcake boxes for celebrations. You can also wrap individual cupcakes with coordinating ribbons or place them in colorful cupcake wrappers for themed events that wow guests before they even take a bite.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days to keep the texture soft and frosting fresh. If your kitchen is warm, refrigerate to prevent the buttercream from melting but bring them back to room temperature before serving.
Freezing
You can freeze both the unfrosted cupcakes and the buttercream separately. Wrap cupcakes tightly in plastic wrap, then place in a freezer bag for up to three months. When ready, thaw cupcakes and frosting overnight in the fridge before assembling.
Reheating
For a freshly baked taste after storing, let cupcakes come to room temperature naturally. If refrigerated, this might take 30-60 minutes. Avoid microwaving as it may melt the buttercream. Instead, serve as is or use a warm plate underneath your serving dish to gently warm.
FAQs
Can I use a different food coloring?
Absolutely! While this Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe shines with pink, you can experiment with red or even pastel shades to suit different occasions.
Is it possible to make these cupcakes dairy-free?
Yes, by substituting the butter and buttermilk with dairy-free alternatives like coconut oil and almond milk mixed with a bit of lemon juice, you can still enjoy these cupcakes with a similar taste and texture.
Why do my cupcakes sometimes turn out dry?
Dry cupcakes often come from overbaking or overmixing the batter. Be sure to bake just until a toothpick comes out clean and mix ingredients only until combined to keep them moist and tender.
Can I pipe the frosting with a piping bag?
Definitely! Using a piping bag with your favorite tip adds a professional and pretty touch, making your Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe look picture-perfect.
How long does the frosting take to make?
Once your butter is softened, whipping up the vanilla buttercream frosting takes just about 5 to 7 minutes. It’s quick and rewarding—the perfect creamy finish to your cupcakes.
Final Thoughts
Baking these Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe is like creating a little moment of joy, whether for yourself, family, or friends. The balance of flavors and that dreamy pink color make them an unforgettable treat. I truly hope you give this recipe a whirl and enjoy every luscious bite as much as I do!
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Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 33 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pink Velvet Cupcakes with Vanilla Buttercream Frosting are a delightful twist on a classic favorite, featuring a moist, tender crumb with a hint of cocoa and vibrant pink color. Topped with a smooth and creamy vanilla buttercream frosting and decorated with pink sanding sugar or edible glitter, these cupcakes are perfect for celebrations or a sweet treat anytime.
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup buttermilk, at room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- Pink food coloring (gel or liquid, as desired for color intensity)
Vanilla Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk (adjust for consistency)
- A pinch of salt
- Pink sanding sugar or edible glitter for decoration
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prepare for baking.
- Combine dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In another bowl, beat together the softened butter, vegetable oil, and egg until smooth. Add vanilla extract and mix until combined.
- Combine wet and dry mixtures: Alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix gently just until combined, avoiding overmixing.
- Add food coloring: Stir in the pink food coloring gradually until you reach your desired shade of pink.
- Add vinegar: Add the white vinegar and stir briefly; this will react with the baking soda to help the cupcakes rise properly during baking.
- Fill cupcake liners: Spoon the batter into the lined muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: In a large bowl, beat the softened butter until light and fluffy. Gradually add powdered sugar one cup at a time, mixing well after each addition. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until smooth and creamy. Adjust consistency with remaining heavy cream if needed.
- Frost cupcakes: Once completely cooled, pipe or spread the vanilla buttercream frosting evenly onto each cupcake.
- Decorate: Sprinkle the frosted cupcakes with pink sanding sugar or edible glitter to add a festive and sparkling finish.
- Serve and enjoy: Share your beautifully decorated pink velvet cupcakes with friends and family for a delightful treat.
Notes
- Ensure buttermilk is at room temperature to help batter combine smoothly.
- Do not overmix batter to keep cupcakes light and tender.
- Adjust food coloring gradually to avoid making the batter too intense in color.
- Use softened butter at room temperature for smoother frosting.
- If frosting is too stiff, add cream or milk a little at a time until desired spreadability is reached.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
