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

Scale

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

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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.