Pink Velvet Cupcakes Vanilla Buttercream (Print Version)

Airy pink cupcakes with vanilla buttercream—tender, moist, and perfect for celebrations or special occasions.

# What You'll Need:

→ For the Cupcakes

01 - 1¼ cups cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
02 - ½ teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 4 tablespoons unsalted butter, at room temperature
06 - ½ cup granulated sugar
07 - 1 large egg, at room temperature
08 - ⅔ cup buttermilk, at room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1 teaspoon white vinegar
11 - ½ teaspoon pink gel food coloring

→ For the Vanilla Buttercream Frosting

12 - ½ cup unsalted butter, at room temperature
13 - 2 to 2½ cups powdered sugar, sifted
14 - 1 teaspoon pure vanilla extract
15 - 2 tablespoons heavy cream or whole milk
16 - Pinch of salt
17 - Pink food coloring for tinted frosting (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
03 - In a large mixing bowl or stand mixer, beat butter on medium speed for 1 minute until smooth. Gradually add granulated sugar, beating for 2–3 minutes until light and fluffy.
04 - Lightly beat the egg in a small bowl. With the mixer on low speed, slowly add the egg, mixing until fully incorporated. Blend in vanilla extract.
05 - On low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half the buttermilk, mix, then repeat with another third of the dry mix, the remaining buttermilk, and finish with the final third of dry ingredients. Scrape down the bowl as needed. Do not overmix.
06 - In a small cup, stir together white vinegar and pink gel food coloring. With the mixer on low, pour this mixture into the batter and mix until evenly tinted.
07 - Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the pan gently to release air bubbles.
08 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - In a clean bowl or stand mixer, beat butter on medium speed until creamy (about 1 minute). Gradually add 2 cups of powdered sugar on low, then increase to medium and beat until smooth (about 2 minutes). Add vanilla, cream, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. If needed, add more sugar for stiffness or more cream for softness. Mix in pink food coloring if desired.
11 - Transfer buttercream to a piping bag fitted with your preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Expert Tips:

01 -
  • The buttermilk and vinegar create an airy crumb that practically melts on your tongue.
  • The pink color is soft and cheerful without screaming artificial.
  • The vanilla buttercream is silky, just sweet enough, and pipes beautifully.
  • They look elegant but come together with ingredients you likely already have.
02 -
  • Room-temperature ingredients are not optional; cold butter won't cream properly and cold buttermilk can curdle the batter.
  • Don't overmix once you add the flour or you'll end up with dense, tough cupcakes instead of tender ones.
  • Let the cupcakes cool completely before frosting, or the buttercream will slide right off.
03 -
  • Weigh your flour if you can; too much makes the cupcakes dense and dry.
  • Pipe the frosting with a large star tip for bakery-style swirls that impress every time.
  • If you don't have buttermilk, stir a teaspoon of lemon juice into regular milk and let it sit for 5 minutes.
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