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
Scale
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.
