Description
These Pink Velvet Cupcakes with Vanilla Buttercream Frosting are moist, tender, and perfectly sweet cupcakes with a delightful pink hue. Featuring a luscious homemade vanilla buttercream frosting and decorated with pink sanding sugar or edible glitter, they’re perfect for celebrations, parties, or any special occasion where you want a charming and delicious treat.
Ingredients
Scale
Cupcake Batter
- 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
- 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: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, unsweetened 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 the mixture is smooth. Add the vanilla extract and mix until incorporated.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the buttermilk to the wet mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Add color: Stir in the pink food coloring until the batter reaches your desired shade of pink.
- Add vinegar: Stir in the white vinegar, which reacts with the baking soda to help the cupcakes rise and become fluffy.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes.
- Cool completely: Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
- Prepare the frosting: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
- Add flavor and cream: Mix in the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until the frosting is smooth and creamy. Add the remaining tablespoon of cream if the frosting is too thick.
- Frost the cupcakes: Once cooled, spread or pipe the vanilla buttercream frosting onto each cupcake evenly.
- Decorate: Sprinkle pink sanding sugar or edible glitter on top of the frosting for a festive and sparkling finish.
- Serve and enjoy: Your pink velvet cupcakes are ready to be served and enjoyed at any celebration or special occasion.
Notes
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Use gel food coloring for a more vibrant pink color without thinning the batter too much.
- Make sure the buttermilk is at room temperature to avoid clumping in the batter.
- The vinegar reacts with baking soda to create lift, so don’t skip it.
- Adjust the frosting consistency by adding cream or milk gradually.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
