Pink Velvet Cupcakes Vanilla Buttercream (Printable)

Tender pink cupcakes topped with vanilla buttercream—perfectly balanced sweetness for any celebration.

# What You'll Need:

→ For the Cupcakes

01 - 1¼ cups cake flour
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 - 1 drop pink food coloring (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a standard 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 egg in a small bowl. With mixer on low, slowly add egg, mixing until fully incorporated. Blend in vanilla extract.
05 - 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 final third of dry ingredients. Scrape down bowl as needed. Do not overmix.
06 - In a small cup, stir together white vinegar and pink gel food coloring. With mixer on low, pour mixture into batter and mix until evenly tinted.
07 - Divide batter evenly among 12 liners, filling each about two-thirds full. Tap 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 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 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. Add more sugar for stiffness or more cream for softness. Mix in a drop of pink food coloring if desired.
11 - Transfer buttercream to a piping bag fitted with preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.

# Expert Advice:

01 -
  • The crumb is so soft it practically dissolves on your tongue, thanks to the buttermilk and a touch of vinegar working magic with the baking soda.
  • That pale pink hue feels celebratory without being garish, and guests always ask if you used a secret ingredient.
  • The vanilla buttercream is foolproof and pipes beautifully, even if youve never held a pastry bag before.
  • You can make these on a weeknight and still have time to clean up before bed.
02 -
  • Room temperature ingredients are critical; cold butter wont cream properly and cold buttermilk can cause the batter to curdle or bake unevenly.
  • Dont overmix once you add the flour or youll develop the gluten and end up with tough, rubbery cupcakes instead of tender ones.
  • If your frosting feels too stiff, add cream a teaspoon at a time; if its too loose, sift in more powdered sugar until it holds a swirl.
03 -
  • Invest in an oven thermometer because even a ten-degree difference can turn perfect cupcakes into dry or gummy ones.
  • Chill your frosting for ten minutes if its too soft to pipe, or leave it at room temp if its too stiff, and it will come back to life.
  • Use a cookie scoop to portion the batter evenly so all twelve cupcakes bake at the same rate and come out uniform in size.
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