Pink Velvet Cupcakes Vanilla Buttercream

My neighbor once handed me a bottle of pink gel food coloring with a grin and said, Try it in something cheerful. I wasn't planning to bake that afternoon, but the color sat on my counter like a dare. I mixed up a batch of cupcakes with buttermilk and vinegar, watching the batter turn from ivory to the softest blush. When they came out of the oven, light and springy, I knew I'd stumbled onto something special.

I brought a dozen of these to a friend's baby shower, and they disappeared before the games even started. One guest asked if I'd ordered them from a bakery, which made me laugh because I'd been elbow deep in buttercream an hour earlier. The host later told me she'd kept one cupcake in the fridge for two days, sneaking bites when no one was looking.

Ingredients

• Cake flour: This gives the cupcakes their delicate, tender crumb; if you don't have it, sift all-purpose flour with cornstarch to lighten it up.
• Baking powder and baking soda: The duo creates lift and a soft texture, especially when paired with the acid in buttermilk and vinegar.
• Unsalted butter (for cupcakes): Room temperature butter creams smoothly with sugar, building a light base that traps air for fluffiness.
• Granulated sugar: Sweetens and helps create structure; beating it with butter incorporates tiny air pockets.
• Egg: One large egg at room temperature binds everything and adds richness without weighing down the batter.
• Buttermilk: The tang balances sweetness and reacts with baking soda for a tender rise; always use it at room temp to avoid seizing the butter.
• Vanilla extract: Pure vanilla adds warmth and depth that artificial versions just can't match.
• White vinegar: Just a teaspoon helps activate the baking soda and brightens the pink color.
• Pink gel food coloring: Gel is more concentrated than liquid, so a little goes a long way without thinning the batter.
• Unsalted butter (for frosting): The base of the buttercream; make sure it's soft but not melted for the best texture.
• Powdered sugar: Sifting it prevents lumps and creates a smooth, pipeable frosting.
• Heavy cream or whole milk: A splash loosens the buttercream to the perfect consistency for swirling.
• Salt (for frosting): A pinch cuts through the sweetness and makes the vanilla pop.

Instructions

Prep your pan:

Preheat the oven to 350°F and line your muffin tin with paper liners. This step seems obvious, but I've nearly forgotten it more than once while distracted by podcast chatter.

Sift the dry ingredients:

Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl. Sifting makes the cupcakes lighter and ensures no clumps of leavening hide in the batter.

Cream butter and sugar:

Beat the room-temperature butter for a minute until smooth, then add sugar gradually and beat for 2 to 3 minutes. The mixture should look pale and fluffy, almost like whipped frosting.

Add the egg and vanilla:

Lightly beat the egg in a small bowl, then drizzle it in with the mixer on low. Blend in the vanilla extract until everything is smooth and unified.

Alternate dry and wet:

Add a third of the flour mixture, then half the buttermilk, then another third of flour, the remaining buttermilk, and finish with the last of the flour. Scrape the bowl between additions and stop mixing as soon as you no longer see streaks.

Tint the batter:

Stir the vinegar and pink gel coloring together in a small cup, then pour it into the batter with the mixer on low. Mix just until the color is even and no white streaks remain.

Fill the liners:

Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the pan on the counter a couple of times to pop any big air bubbles.

Bake until done:

Slide the pan into the oven and bake for 18 to 22 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it.

Cool completely:

Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack. Frosting warm cupcakes will melt your buttercream into a puddle, trust me.

Make the buttercream:

Beat the butter until creamy, then gradually add powdered sugar on low speed. Increase to medium and beat until smooth, then add vanilla, cream, and salt and whip on medium-high for 1 to 2 minutes until light and fluffy.

Frost and decorate:

Transfer the buttercream to a piping bag or use an offset spatula to swirl it onto each cooled cupcake. Finish with sprinkles, edible pearls, or pink sanding sugar if you're feeling fancy.

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I once made these for my niece's birthday, and she insisted on helping with the frosting. We ended up with more buttercream on the counter than on the cupcakes, but she was so proud of her wobbly swirls. Now every time I pipe frosting, I think of her little hands gripping the piping bag and her serious, determined face.

Storing and Serving

Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days. If your kitchen is warm, tuck them in the fridge, but let them sit out for 15 minutes before serving so the buttercream softens. Unfrosted cupcakes can be wrapped tightly and frozen for up to a month; thaw them on the counter and frost fresh.

Flavor Variations

For a hint of almond, swap half the vanilla extract for almond extract in both the batter and frosting. If you want a citrus twist, add a teaspoon of lemon zest to the batter and replace the vanilla in the frosting with lemon juice. I've also folded in a handful of mini chocolate chips for a pink-and-chocolate surprise that kids go wild for.

Troubleshooting and Tips

If your cupcakes dome too much, your oven might be running hot; use an oven thermometer to check. Sunken centers usually mean underbaking or opening the oven door too early, so resist peeking until at least 15 minutes in. If the frosting feels too stiff, add cream a teaspoon at a time; if it's too loose, sift in more powdered sugar until it holds a swirl.

• Use gel food coloring instead of liquid to avoid thinning the batter.
• For a natural pink, try beet powder, but expect a more muted, earthy hue.
• Don't skip the vinegar; it activates the baking soda and keeps the crumb tender.

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These cupcakes have become my go-to whenever I need something that looks special but doesn't require all day in the kitchen. They're proof that a little pink food coloring and a good buttercream can turn an ordinary Wednesday into a celebration.

Recipe FAQs

→ Can I make these cupcakes without pink food coloring?

Yes, you can omit the food coloring entirely for classic vanilla cupcakes, or use beet powder for a natural pink tint.

→ Why do these cupcakes need buttermilk and vinegar?

Buttermilk adds moisture and tanginess, while vinegar reacts with baking soda to create a tender, airy crumb and enhance the pink color.

→ How should I store leftover cupcakes?

Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days, or refrigerate for up to 5 days.

→ Can I use all-purpose flour instead of cake flour?

Yes, substitute with 1¼ cups all-purpose flour mixed with 2 tablespoons cornstarch, then sift together for a lighter texture.

→ What piping tip works best for the buttercream?

A large star tip creates beautiful swirls, but you can also use a round tip or simply spread the frosting with an offset spatula.

→ Can I make mini cupcakes with this batter?

Yes, fill mini cupcake liners halfway and bake for 10–12 minutes at 350°F until a toothpick comes out clean.