Irresistible Pink Velvet Cupcakes with Vanilla Buttercream

There’s something magical about biting into a soft, fluffy Pink Velvet Cupcake with Vanilla Buttercream Frosting. The sweet aroma wafts through the air and dances through your senses, promising a dessert experience that is both delightful and indulgent. With its vibrant hue and creamy frosting, these cupcakes are perfect for any occasion, making every gathering feel like a celebration. For more inspiration, check out this sweet potato au gratin recipe.

Picture this: You’re at a birthday party, balloons bobbing in the breeze. You take a bite of one of these beauties, and suddenly the world is better. It’s a flavor explosion that takes you back to childhood—those carefree days when happiness was just a cupcake away. Whether it’s a wedding, baby shower, or simply a Tuesday that needs brightening up, these cupcakes are here to save the day!

I remember the first time I made these cupcakes for my friend’s bridal shower; the gasps of delight as they were unveiled were priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Choose a good quality flour for the best structure in your cupcakes.

• Cocoa Powder: Use unsweetened cocoa powder to provide depth without adding extra sweetness.

• Sugar: Granulated sugar is essential for sweetness; don’t skimp on this ingredient!

• Baking Soda: This helps your cupcakes rise beautifully; be sure it’s fresh.

• Salt: A pinch of salt enhances the flavors and balances the sweetness.

• Buttermilk: Use full-fat buttermilk for moisture and richness; it really makes a difference!

• Vegetable Oil: This keeps your cupcakes moist and tender; butter may dry them out.

• Large Eggs: Room-temperature eggs help create a fluffy texture, so plan ahead!

• Vanilla Extract: Pure vanilla extract adds warmth and depth to your batter.

• Pink Food Coloring: Use gel food coloring for vibrant color without altering the batter’s consistency.

• Unsalted Butter (for frosting): Start with room temperature butter for easy creaming into your frosting.

• Powdered Sugar: This gives your frosting that sweet fluffiness we all love—just don’t inhale it while mixing!

• Heavy Cream or Milk (for frosting): Adjust the consistency of your frosting based on preference; cream adds richness!

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Thanksgiving stuffing recipe recipe.

Let’s Make it together

Preheat Your Oven : Begin by preheating your oven to 350°F (175°C). Prepare cupcake liners in a muffin tin while your oven warms up.

Mix Dry Ingredients : In a bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. This step ensures even distribution of your dry ingredients.

Create Wet Mixture : In another bowl, mix together sugar and vegetable oil until smooth. Beat in eggs one at a time followed by buttermilk, vanilla extract, and pink food coloring until fully blended.

Combine Mixtures : Gradually add the dry mixture into the wet ingredients. Stir gently until just combined; avoid overmixing to keep those cupcakes light and fluffy.

Bake Your Cupcakes : Spoon the batter into cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted comes out clean—your kitchen will smell heavenly!

Cool & Frost : Allow cupcakes to cool completely on wire racks before frosting. Whip together butter, powdered sugar, and heavy cream until light and fluffy for that dreamy vanilla buttercream.

Enjoy these Pink Velvet Cupcakes with Vanilla Buttercream Frosting at your next gathering! They’re sure to be a hit! marbled red velvet cheesecake bars. marbled sugar cookies gooey butter cookies red velvet poke cake.

You Must Know

• Pink velvet cupcakes are a playful twist on classic red velvet, bringing sweetness and fun to any occasion
• The vibrant color and fluffy texture make them a hit at parties or even quiet nights in with a good book
• Remember, they taste as delightful as they look!

Perfecting the Cooking Process

Start by prepping your ingredients. Mix dry ingredients separately before creaming butter and sugar for a smoother batter, ensuring even baking.



Add Your Touch

Feel free to swap out buttermilk for yogurt or sour cream for extra tang. You can also add chocolate chips for an indulgent surprise.

Storing & Reheating

Store cupcakes in an airtight container at room temperature for up to three days. If you need to reheat, pop them in the microwave for about 10 seconds.

Chef's Helpful Tips

• For the fluffiest pink velvet cupcakes, ensure all ingredients are at room temperature before starting
• Sifting flour helps avoid clumps and guarantees a light texture
• Lastly, don’t overmix—stir just until combined to keep them soft and tender

I remember baking these pink velvet cupcakes for my niece’s birthday party. Her eyes lit up when she saw them, and her excitement made the effort totally worth it!



FAQ

What makes pink velvet cupcakes different from regular red velvet?

Pink velvet uses more vanilla and less cocoa, resulting in a lighter flavor profile.

Can I use different frosting flavors?

Absolutely! Cream cheese or chocolate frosting pairs wonderfully with these delightful cupcakes.

How do I prevent my cupcakes from sinking?

Ensure your baking powder is fresh and avoid overmixing the batter to maintain their structure.

Print

Pink Velvet Cupcakes with Vanilla Buttercream Frosting
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• Author: Anastasia Chen
• Total Time: 35 minutes
• Yield: Approximately 12 servings 1x
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Description
Experience the joy of baking with these delightful Pink Velvet Cupcakes topped with fluffy Vanilla Buttercream Frosting. Their vibrant pink hue and rich, moist texture make them an irresistible treat for any celebration—from birthdays to casual gatherings. Just one bite will transport you back to carefree childhood moments, leaving you craving more. Easy to prepare and customize, these cupcakes are sure to impress your family and friends!
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Ingredients
Scale 1x2x3x
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk (full-fat)
• ½ cup vegetable oil
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 2 tbsp pink gel food coloring
• ½ cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 tbsp heavy cream or milk
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Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix sugar and vegetable oil until smooth. Beat in eggs, then add buttermilk, vanilla extract, and pink food coloring until blended.
4. Gradually incorporate the dry mixture into the wet ingredients until just combined.
5. Fill cupcake liners with batter and bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely on wire racks before frosting with whipped buttercream made from butter, powdered sugar, and cream.
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
Nutrition
• Serving Size: 1 cupcake (75g)
• Calories: 320
• Sugar: 35g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 34mg