Description
Deliciously fluffy pink velvet cupcakes topped with creamy vanilla buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- 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.
- Lightly beat the egg in a small bowl. With mixer on low, slowly add egg, mixing until fully incorporated. Blend in vanilla extract.
- On low speed, add one-third of dry ingredients to butter mixture and mix until just combined. Add half the buttermilk, mix, then repeat with another third of dry mix, remaining buttermilk, and finish with final third of dry ingredients. Scrape down bowl as needed. Do not overmix.
- In a small cup, stir together white vinegar and pink gel food coloring. With mixer on low, pour this mixture into batter and mix until evenly tinted.
- Divide batter evenly among 12 muffin liners, filling each about two-thirds full. Tap pan gently to release air bubbles.
- Bake for 18–22 minutes, or until toothpick inserted into center comes out clean or with few moist crumbs.
- Let cupcakes rest in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
- In a clean bowl or stand mixer, beat butter on medium speed until creamy for about 1 minute. Gradually add 2 cups powdered sugar on low, then increase to medium and beat until smooth for about 2 minutes. Add vanilla, cream, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. Add more sugar for stiffness or more cream for softness. Mix in drop of pink food coloring if desired.
- Transfer buttercream to piping bag fitted with preferred tip or use small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.
Notes
- Ensure all ingredients are at room temperature before starting.
- Adjust food coloring to achieve desired shade of pink.
- Store any leftover cupcakes in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg