Description

Delight in these charming Pink Velvet Cupcakes topped with creamy vanilla buttercream frosting. This recipe combines a tender, moist cupcake colored in vibrant pink with a rich and smooth buttercream that’s perfect for celebrations or a sweet treat. With a subtle cocoa undertone and a touch of tang from buttermilk and vinegar, these cupcakes offer a delightful balance of flavors and a stunning presentation accented by pink sanding sugar or edible glitter.

Ingredients

Scale

Cupcakes

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

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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 all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
Mix wet ingredients. In a separate bowl, beat together the softened butter, vegetable oil, and egg until the mixture is smooth. Add in the vanilla extract and mix until the ingredients are fully incorporated.
Combine wet and dry ingredients. Alternately add the dry flour mixture and the buttermilk to the wet batter, starting and ending with the flour mixture. Stir gently until just combined to avoid overmixing.
Add color. Stir in pink food coloring gradually until your batter reaches the desired vibrant pink hue.
Add vinegar. Incorporate the white vinegar into the batter, which will react with the baking soda to help the cupcakes rise beautifully.
Fill cupcake liners. Spoon the batter evenly into muffin liners, filling each about two-thirds full to give space for the cupcakes to expand.
Bake. Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prepare frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add sifted powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until smooth and creamy, adding an extra tablespoon of cream if needed to achieve a spreadable consistency.
Frost cupcakes. After cupcakes have cooled completely, use a piping bag or a spatula to frost each cupcake generously with the vanilla buttercream.
Decorate. Sprinkle pink sanding sugar or edible glitter on top of the frosted cupcakes for a festive and eye-catching finish.
Serve and enjoy. These cupcakes are now ready to serve and delight your guests with their pink charm and delicious flavor.

Notes

Ensure buttermilk is at room temperature to help the batter mix evenly.
Adjust pink food coloring based on desired color intensity; gel coloring provides more concentrated color without thinning the batter.
Do not overmix the batter to keep cupcakes tender and moist.
If frosting is too thick, add additional cream 1 teaspoon at a time to avoid it becoming too runny.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving.
For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk or cream for frosting.