Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe

If you’ve been searching for a show-stopping treat that combines vibrant color with irresistible flavor, let me introduce you to the Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe. These delicate, moist cupcakes boast a beautiful pink hue and just the right hint of cocoa, all wrapped up in a luscious, creamy vanilla buttercream. Whether you’re baking for a special occasion or simply craving a sweet pick-me-up, this recipe is a delightful way to brighten any day and impress friends and family alike.

Ingredients You’ll Need

These ingredients are super straightforward but each plays a crucial role in building the perfect Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe. From the all-purpose flour giving structure to the buttermilk keeping everything tender and moist, every component contributes to making these cupcakes unforgettable.

• 1 1/2 cups all-purpose flour: The base ingredient providing the cupcake’s soft crumb.
• 1 cup granulated sugar: Sweetens the cupcakes and helps them brown evenly.
• 1/4 cup unsalted butter, softened: Adds richness and moisture for a tender bite.
• 1/4 cup vegetable oil: Keeps the cupcakes extra moist and soft.
• 1 large egg: Binds the ingredients and adds structure.
• 2 teaspoons vanilla extract: Brings warm, aromatic undertones to both cupcakes and frosting.
• 1 tablespoon unsweetened cocoa powder: Just enough for subtle depth without overpowering the pink color.
• 1/2 cup buttermilk, at room temperature: Ensures a tender crumb and tangy flavor boost.
• 1/2 teaspoon baking soda: Helps the cupcakes rise beautifully.
• 1/2 teaspoon white vinegar: Reacts with baking soda for perfect fluffiness.
• 1/4 teaspoon salt: Balances sweetness and enhances flavor complexity.
• Pink food coloring (gel or liquid): Gives that iconic, cheerful pink hue – adjust to your color preference.
• 1 cup unsalted butter, softened (for frosting): The creamy base of the silky vanilla buttercream.
• 4 cups powdered sugar, sifted: Sweetens and thickens the frosting for perfect piping texture.
• 2-3 tablespoons heavy cream or milk: For smooth, spreadable frosting consistency.
• A pinch of salt: Cuts sweetness and deepens flavor in the frosting.
• Pink sanding sugar or edible glitter: Adds sparkle and that irresistible finishing touch.

How to Make Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper cupcake liners. This small prep step ensures your cupcakes bake evenly and come out effortlessly.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Combining these dry ingredients first keeps everything well distributed and ready for the wet mix.

Step 3: Blend the Wet Ingredients

In a separate bowl, beat softened butter, vegetable oil, and the egg until smooth and creamy. Then stir in the vanilla extract for that amazing fragrance that hints at the deliciousness ahead.

Step 4: Combine Wet and Dry Mixtures

Alternate folding the dry flour mixture and the buttermilk into the wet ingredients, starting and ending with the flour. Mixing just until combined keeps the cupcakes tender and light.

Step 5: Add Pink Color

Pour in your pink food coloring and stir gently until you achieve the perfect rosy shade that makes these cupcakes truly striking.

Step 6: Incorporate the Vinegar

Add the white vinegar last, giving the batter a quick stir. This reacts with baking soda to create a wonderfully fluffy texture that’s a hallmark of this recipe.

Step 7: Fill and Bake

Spoon the batter into each cupcake liner, filling them about two-thirds full to allow room for rising. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let them cool in the pan briefly before moving to a wire rack.

Step 8: Prepare the Vanilla Buttercream Frosting

Beat softened butter until light and fluffy, then slowly add the sifted powdered sugar one cup at a time. Mix in vanilla extract, salt, and heavy cream, adjusting the cream quantity until the frosting is smooth, creamy, and perfect for piping or spreading.

Step 9: Frost and Decorate

Once cupcakes are completely cooled, generously pipe or spread the vanilla buttercream on each. Finish with a sprinkling of pink sanding sugar or edible glitter to add a fun, fancy flair.

How to Serve Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe

Garnishes

Adding pink sanding sugar or edible glitter is just the start. Fresh berries like raspberries, edible rose petals, or even a tiny white chocolate heart elevate the cupcakes into elegant treats that dazzle the eye and excite the palate.

Side Dishes

Serve alongside a cup of freshly brewed coffee, a fruity iced tea, or a glass of sparkling rosé. These pairing choices complement the cupcakes’ sweetness and make your gathering feel extra special.

Creative Ways to Present

Arrange the cupcakes on a tiered stand for a festive display at birthday parties or bridal showers. For a whimsical twist, place each cupcake in a pastel-colored wrapper or wrap a delicate ribbon around each liner to match your theme.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container at room temperature for up to two days. Refrigerate if your kitchen is warm, but let them come to room temperature before serving to enjoy the frosting at its best.

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and aluminum foil for up to three months. For frosted cupcakes, freeze on a tray first, then transfer to an airtight container once firm to protect the delicate buttercream.

Reheating

Thaw frozen cupcakes overnight in the fridge and bring them to room temperature before serving. Avoid microwaving as it may alter the texture of both cupcake and frosting, but a short warm-up in a covered microwave-safe container for 10-15 seconds can help if needed.

FAQs

Can I use regular milk instead of buttermilk in the Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe?

Yes, you can substitute regular milk mixed with a teaspoon of white vinegar or lemon juice to mimic buttermilk’s acidity, which helps keep the cupcakes tender and light.

How do I get a vibrant pink color without affecting flavor?

Use gel food coloring rather than liquid, as it delivers intense color with less liquid added to the batter, preserving the cupcake texture and taste perfectly.

Can I make the frosting dairy-free?

Absolutely! Use a dairy-free butter substitute and a plant-based milk like almond or oat milk to keep the frosting creamy and delicious while fitting your dietary needs.

What’s the best way to pipe the vanilla buttercream?

Use a large star tip for beautiful swirls that hold their shape. Chill the frosting slightly if it feels too soft to pipe initially for a neater finish.

Are Pink Velvet Cupcakes suitable for parties and gatherings?

Definitely! Their stunning color and classic flavor make them perfect for celebrations, and they’re easy to make in batches so you can share the love with many guests.

Final Thoughts

I cannot recommend this Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe enough if you want a treat that’s as joyful to make as it is to eat. These cupcakes manage to feel festive and comforting all at once, and the easy frosting will have you frosting and decorating with a smile on your face. Give them a try — your sweet tooth, and anyone lucky enough to share with you, will thank you!

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