If you have a sweet tooth and love colorful, delightful treats, you are going to fall in love with this Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe. These cupcakes are the perfect marriage of tender, moist crumb tinged with a hint of cocoa and a stunning, soft pink hue. Topped with a luscious, creamy vanilla buttercream frosting, they are as delightful to look at as they are to eat. This recipe is super approachable but yields bakery-quality cupcakes that will brighten any gathering or just make your day a little sweeter.
Ingredients You’ll Need
Every ingredient in this Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe plays a vital role to create that perfect balance of texture, flavor, and that gorgeous pink color that makes these cupcakes so irresistible. From the richness of butter to the tanginess of buttermilk and the sweet vanilla, each component is essential.
- All-purpose flour: Provides structure and tenderness to the cupcakes.
- Granulated sugar: Sweetens the batter and helps with moisture retention.
- Unsalted butter, softened: Adds richness and flakiness to the texture.
- Vegetable oil: Keeps the cupcakes super moist and soft.
- Large egg: Binds the ingredients and adds stability.
- Vanilla extract: Infuses a lovely aromatic sweetness into both batter and frosting.
- Unsweetened cocoa powder: Adds a subtle depth and richness that balances the sweetness.
- Buttermilk, at room temperature: Brings tanginess and tender crumb.
- Baking soda: Leavens the cupcakes, making them light and fluffy.
- White vinegar: Reacts with baking soda to aid rising and enhance texture.
- Salt: Enhances all the flavors and balances sweetness.
- Pink food coloring (gel or liquid): Provides that charming pink hue that makes these cupcakes special.
- Powdered sugar, sifted: Main sweetening agent for the silky buttercream frosting.
- Heavy cream or milk: Adjusts frosting consistency for perfect spreadability.
- Pink sanding sugar or edible glitter: Adds sparkle and festivity for decoration.
How to Make Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by setting your oven to 350°F (175°C) so it reaches the right temperature while you mix your batter. Line a muffin tin with paper cupcake liners to prevent sticking and make cleanup easier. This simple preparation sets the stage for cupcake perfection.
Step 2: Whisk Together Dry Ingredients
In a large bowl, combine your flour, sugar, cocoa powder, baking soda, and salt. This dry mix will ensure even distribution of the leavening agents and flavor throughout the batter, which is crucial for uniform cupcakes.
Step 3: Mix the Wet Ingredients
In another bowl, beat the softened butter, vegetable oil, and egg together until the mixture is smooth and creamy. Then add the vanilla extract to infuse the batter with that warm, inviting aroma that hints at the cupcake’s sweet personality.
Step 4: Combine Wet and Dry Mixtures Alternately
Start folding the flour mixture and buttermilk into the wet ingredients alternately, beginning and ending with the flour. This technique keeps the batter light and prevents overmixing which can toughen your cupcakes. Just mix until everything is combined for the tender crumb you’re aiming for.
Step 5: Add Your Pink Color
Gently stir in your pink food coloring, adjusting the amount until you get that playful vibrancy you love. This step turns the cupcakes from simple to absolutely charming and makes them perfect for celebrations or whenever you need a splash of color.
Step 6: Add Vinegar to Activate Leavening
Mix in the vinegar, which will react with the baking soda to help the cupcakes rise and become fluffy. It’s a little science magic working behind the scenes to create the perfect texture.
Step 7: Fill Cupcake Liners and Bake
Fill each cupcake liner about two-thirds full with batter to allow enough room for licking up while baking but not too much to overflow. Pop them in the oven and bake for about 18-20 minutes. To check doneness, a toothpick inserted in the center should come out clean.
Step 8: Cool Before Frosting
Allow the cupcakes to cool in the pan for 5 minutes, then move them to a wire rack to cool completely. This cooling step is crucial because frosting warm cupcakes causes it to melt into a gooey mess instead of staying beautifully piped.
Step 9: Prepare the Vanilla Buttercream Frosting
Beat softened butter until light and fluffy before gradually adding powdered sugar, one cup at a time. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk, then continue beating until silky smooth. Add more cream if needed to get a perfect, spreadable consistency.
Step 10: Frost and Decorate
Once cooled, pipe or spread the buttercream generously over each cupcake. For that final magical touch, sprinkle pink sanding sugar or edible glitter to add sparkle and make every bite festive.
How to Serve Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
Garnishes
Simple pink sanding sugar adds a delightful crunch and sparkle, elevating the cupcakes’ appearance and texture. You can also use edible glitter or even small fresh raspberries for a natural complement. These garnishes add a little more wow factor without overpowering the delicate flavors.
Side Dishes
Pair your Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe with a light cup of tea or a glass of cold milk for a classic combo. Fresh berries or a citrusy fruit salad provide a refreshing counterpoint to the sweet, creamy goodness of the cupcakes and round out your dessert experience beautifully.
Creative Ways to Present
Display the cupcakes on a tiered stand for an elegant party centerpiece or arrange them in colorful cupcake wrappers to match the occasion. You could even top them with tiny edible flowers or themed toppers for birthdays and celebrations, turning your cupcakes into a personalized sweet delight.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to 2 days to preserve freshness. If your kitchen is warm, keep them in the fridge but bring cupcakes to room temperature before serving for the best flavor and texture.
Freezing
You can freeze unfrosted cupcakes tightly wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature and frost fresh for best results. Frosted cupcakes can be frozen, but the texture of the buttercream may slightly change upon thawing.
Reheating
If you want to warm your cupcakes, a few seconds in the microwave (about 10-15 seconds) is perfect to take the chill off without melting the frosting. This warming brings out the cupcake’s softness and enhances the vanilla aroma of the buttercream.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a teaspoon of vinegar or lemon juice to mimic its acidity, which helps in tenderizing the cupcakes and activating the baking soda.
How do I make my pink color more vibrant?
Use gel food coloring instead of liquid for richer, more intense color without altering the cupcake’s consistency. Add it gradually until you reach your preferred pink hue.
Can I make the frosting less sweet?
Absolutely! You can reduce the powdered sugar slightly or add a pinch more salt to balance the sweetness without losing that creamy, smooth frosting texture.
What if I don’t have unsalted butter? Can I use salted?
Salted butter works fine; just reduce or omit the additional salt in the recipe to avoid making the cupcakes too salty.
Are Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe suitable for kids’ parties?
Definitely! Their playful pink color and sweet, creamy frosting make these cupcakes a big hit with kids and adults alike.
Final Thoughts
I’m so excited for you to try this Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe; it’s truly one of those desserts that feels like a little celebration every time you bite into one. Whether it’s a special occasion or a casual day when you want a beautiful, delicious treat, these cupcakes deliver on flavor, texture, and eye-catching charm. Trust me, once you bake a batch, they’ll quickly become a favorite in your recipe rotation.
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Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these charming Pink Velvet Cupcakes topped with a smooth vanilla buttercream frosting. Perfectly moist and tender with a subtle hint of cocoa and a vibrant pink hue, these cupcakes are decorated with sparkling pink sanding sugar for a festive finish. Ideal for celebrations or anytime you want a sweet, visually appealing treat.
Ingredients
Cake 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)
Buttercream Frosting
- 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 prepare a muffin tin by lining it with paper cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Mix wet ingredients: In another bowl, beat the softened butter, vegetable oil, and egg together until smooth. Add vanilla extract and mix until combined.
- Combine mixtures: Alternately add the dry mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
- Add coloring: Stir in the pink food coloring until you reach the desired pink shade.
- Add vinegar: Incorporate the white vinegar, which will react with the baking soda to help the cupcakes rise and become fluffy.
- Fill cupcake liners: Spoon the batter evenly into the liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the cupcakes in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Beat the softened butter with a mixer 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, then beat until smooth and creamy. Adjust consistency with the remaining heavy cream if needed.
- Frost the cupcakes: Once completely cooled, spread or pipe the vanilla buttercream frosting on each cupcake.
- Decorate: Sprinkle pink sanding sugar or edible glitter over the frosted cupcakes for a sparkling, festive finish.
- Serve and enjoy: Present these beautiful cupcakes at your next party or enjoy as a delightful treat any time.
Notes
- Make sure the buttermilk is at room temperature to ensure even mixing and better texture.
- Use gel food coloring for a more vibrant pink without altering the batter consistency.
- If the frosting is too thick, add milk/heavy cream a little at a time to achieve the right texture for spreading or piping.
- Allow cupcakes to cool completely before frosting to prevent melting and sliding of the buttercream.
- For a lighter texture, do not overmix the batter once the wet and dry ingredients are combined.
- Store cupcakes covered at room temperature for up to 2 days or refrigerate for up to 5 days.
