Name: Pink Velvet Cupcakes with Vanilla Buttercream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1¼ cups cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch); ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 4 tablespoons unsalted butter, at room temperature; ½ cup granulated sugar; 1 large egg, at room temperature; ⅔ cup buttermilk, at room temperature; 1 teaspoon pure vanilla extract; 1 teaspoon white vinegar; ½ teaspoon pink gel food coloring, adjusted as desired; ½ cup unsalted butter, at room temperature (for frosting); 2 to 2½ cups powdered sugar, sifted (for frosting); 1 teaspoon pure vanilla extract (for frosting); 2 tablespoons heavy cream or whole milk (for frosting); Pinch of salt (for frosting); Optional: drop of pink food coloring for tinted frosting

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Introduction to Pink Velvet Cupcakes with Vanilla Buttercream

Ah, the joy of baking! There’s something magical about creating delightful treats that light up a room. These Pink Velvet Cupcakes with Vanilla Buttercream are perfect for busy days when you want to sprinkle a little sweetness into ordinary moments. Whether you’re hosting a gathering or just celebrating your kids’ little victories, these cupcakes will surely impress. They’re fluffy, tasty, and oh-so-pink! Plus, they’re an easy way to show your loved ones just how special they are. Trust me, you’ll want to keep this recipe close to your heart!

Why You’ll Love This Pink Velvet Cupcakes with Vanilla Buttercream

You’re going to adore these Pink Velvet Cupcakes with Vanilla Buttercream for so many reasons! First, they’re incredibly simple to whip up in just 40 minutes, perfect for busy days. Plus, who can resist that fluffy texture and sweet, creamy frosting? They’re not just visually stunning but also bursting with flavor. The joy of biting into a soft cupcake topped with heavenly buttercream is pure magic. Trust me, these treats will brighten anyone’s day!

Ingredients for Pink Velvet Cupcakes with Vanilla Buttercream

Gathering the right ingredients is vital for creating those delightful Pink Velvet Cupcakes with Vanilla Buttercream. Here’s what you’ll need:

Cake flour: Provides a light and airy texture. If you only have all-purpose flour, just sift it with cornstarch to mimic cake flour.
Baking powder and baking soda: Essential leavening agents that help the cupcakes rise, making them fluffy.
Salt: A pinch enhances the sweetness and balances flavors beautifully.
Unsalted butter: At room temperature, it creates a creamy base for your batter and frosting.
Granulated sugar: This sweetener gives a lovely flavor and helps achieve that perfect cupcake crumb during baking.
Egg: Adds moisture and richness, binding the ingredients together for that coveted soft texture.
Buttermilk: Provides a tangy flavor and keeps the cupcakes moist. If you don’t have it, you can make a quick substitute using milk and vinegar!
Vanilla extract: Enhances the overall flavor profile, giving your cupcakes a sweet, aromatic note.
White vinegar: This may sound odd, but it reacts with baking soda for a tender crumb and helps to activate that lovely pink color.
Pink gel food coloring: Just a bit brightens the batter for that signature pink hue. Adjust the amount to get your desired shade!
Powdered sugar: For the buttercream, it creates that smooth and luscious frosting we all know and love.
Heavy cream or whole milk: Adds richness and helps achieve a silky texture in your frosting.
Pinch of salt: Just like in the batter, a touch of salt in the frosting enhances sweetness.
Optional food coloring: Add a drop for your frosting if you want a bolder pink to really make your cupcakes pop!

You’ll find exact quantities at the bottom of the article, which are ready for printing. So let’s dive in and get those cupcakes baking!

How to Make Pink Velvet Cupcakes with Vanilla Buttercream

Step 1: Preheat and Prepare

Let’s get started! Preheat your oven to 350°F. This is key to ensure that your Pink Velvet Cupcakes bake perfectly. While the oven is heating up, line a standard muffin tin with paper liners. I love using pretty liners that match the pink theme—it adds a fun touch. With a little prep, you’ll set the stage for deliciousness.

Step 2: Mixing the Dry Ingredients

Now, grab a medium bowl and sift together your cake flour, baking powder, baking soda, and salt. Sifting is important as it aerates the flour. It also helps combine the leavening agents, ensuring an even rise. Just picture those cupcakes puffing up nicely in the oven! Once your dry mix is well combined, set it aside for later.

Step 3: Creaming Butter and Sugar

In a large bowl or stand mixer, beat the unsalted butter on medium speed for about a minute until it’s creamy. Gradually add in granulated sugar while continuing to mix. The goal is to make this mixture light and fluffy, which will keep your cupcakes airy. Don’t rush this step—it’s worth the effort for that dreamy texture!

Step 4: Incorporating the Egg and Vanilla

Next, lightly beat the egg in a small bowl. With your mixer on low, slowly add the egg to the butter mixture. This helps blend everything together without over mixing. Now, toss in that pure vanilla extract. Your kitchen will smell heavenly! This step adds depth to the flavor of your Pink Velvet Cupcakes.

Step 5: Combining Wet and Dry Ingredients

Now it’s time to marry your wet and dry ingredients. Start by adding one-third of your dry mixture to the butter mixture while mixing on low speed. After it’s just combined, add half of the buttermilk. Repeat this process, ending with the final third of your dry mix. Be careful not to overmix, as this can turn your cupcakes dense. We want them light and fluffy!

Step 6: Adding Color to the Batter

Here comes the fun part! In a small cup, stir together the white vinegar and pink gel food coloring. With the mixer still on low, pour this mixture into your batter. It gives those cupcakes their signature pink hue, which is both delightful and eye-catching. Plus, the vinegar enhances the fluffiness and flavor—it’s a win-win!

Step 7: Baking the Cupcakes

Now, divide the batter evenly among the lined muffin cups, filling each about two-thirds full. Gently tap the pan on the counter to release any air bubbles. Pop them into the oven and bake for 18–22 minutes. Keep an eye out; when a toothpick inserted in the center comes out clean or with a few moist crumbs, they’re ready for the next step!

Step 8: Making the Vanilla Buttercream

While your cupcakes cool, it’s time to whip up that dreamy vanilla buttercream. In a clean bowl or stand mixer, beat the unsalted butter until creamy. Gradually add the powdered sugar, first on low speed and then increase to medium. Mix it until smooth and fluffy, then mix in vanilla extract, cream, and a pinch of salt. You’ve just created a luscious topping!

Step 9: Frosting the Cupcakes

Once the cupcakes are completely cool, it’s time to frost! Transfer the buttercream to a piping bag fitted with your favorite tip. Swirl it on top of each cupcake for that bakery-style look. If you want to get fancy, sprinkle on some fun toppings like edible pearls or pink sanding sugar. Your Pink Velvet Cupcakes are now a treat for the eyes and taste buds!

Tips for Success

Always use room temperature ingredients for a smoother batter.
Don’t skip sifting—it’s crucial for light, fluffy cupcakes!
Mix gently, especially when adding dry ingredients, to maintain that airy texture.
Let cupcakes cool completely before frosting to prevent melting.
Experiment with food coloring to achieve your perfect pink shade!

Equipment Needed

Muffin tin: A standard 12-cup muffin tin works best, but you can use mini or jumbo ones for different sizes.
Paper liners: They help with easy removal; silicone liners are a great reusable alternative.
Mixing bowls: Any size works, but a large bowl for the batter is ideal.
Stand mixer or hand mixer: Either will help achieve that light and fluffy texture.
Measuring cups and spoons: Essential for accurate ingredient amounts.

Variations on Pink Velvet Cupcakes with Vanilla Buttercream

Chocolate Pink Velvet: Swap out ¼ cup of cake flour for unsweetened cocoa powder to introduce a rich chocolate flavor while keeping that gorgeous pink hue.
Healthy Twist: Substitute half of the butter with unsweetened applesauce and use a sugar alternative like stevia or coconut sugar for a lighter version.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of cake flour to make the cupcakes gluten-free without losing taste.
Different Frostings: Try cream cheese frosting or a fruity whipped cream for a refreshing twist on the classic vanilla buttercream.
Add-ins: Fold in mini chocolate chips or fresh raspberries to the batter for an exciting surprise in every bite!

Serving Suggestions for Pink Velvet Cupcakes with Vanilla Buttercream

Pair these cupcakes with a refreshing glass of iced tea or lemonade for a delightful afternoon treat.
Serve them alongside a scoop of vanilla ice cream for an indulgent dessert experience.
Present on a colorful cake stand adorned with fresh flowers to elevate any occasion!

FAQs about Pink Velvet Cupcakes with Vanilla Buttercream

Can I use all-purpose flour instead of cake flour for Pink Velvet Cupcakes?

Absolutely! If you only have all-purpose flour on hand, simply sift it with a couple tablespoons of cornstarch. This mimics cake flour and will still give you that delightful fluffy texture.

How do I store leftover cupcakes?

Store your delicious Pink Velvet Cupcakes with Vanilla Buttercream in an airtight container at room temperature. They’ll stay fresh for up to three days. You can also refrigerate them, but let them come to room temperature before serving for the best taste!

Can I make the cupcake batter in advance?

While it’s best to bake the cupcakes right after mixing the batter, you can prepare the dry ingredients in advance. Just keep them in a sealed container until you’re ready to bake. It saves time on busy days!

Is it possible to make these cupcakes dairy-free?

Yes, you can easily make these cupcakes dairy-free! Substitute the buttermilk with a plant-based milk mixed with a splash of vinegar and use a dairy-free butter for the frosting. Your Pink Velvet Cupcakes will still be delectable!

What’s the secret to making the buttercream frosting perfectly fluffy?

The key is to beat the butter on medium speed until it’s creamy before gradually adding the powdered sugar. Mixing for a couple minutes until light and fluffy will give you that dreamy consistency. Don’t rush this step!

Final Thoughts on Pink Velvet Cupcakes with Vanilla Buttercream

There’s something truly heartwarming about baking Pink Velvet Cupcakes with Vanilla Buttercream. It’s not just about whipping up delicious treats; it’s about creating moments filled with laughter and love. The delight of biting into a fluffy cupcake topped with silky frosting brings joy to both kids and adults alike. As you watch your loved ones smile, savoring each bite, you’ll know these cupcakes have made ordinary days a little more special. So gather your ingredients, embrace the process, and let these delightful cupcakes add a sprinkle of magic to your life!