Pink Velvet Cupcakes with Vanilla Buttercream Recipe

If you are looking to wow your friends or family with a treat as delightful to the eyes as it is to the palate, this Pink Velvet Cupcakes with Vanilla Buttercream Recipe is exactly what you need. These cupcakes marry the subtle tenderness of a classic velvet cake with a charming pink hue that instantly lifts your spirits. The luscious vanilla buttercream frosting crowns each cupcake with a silky smooth finish, creating a harmonious balance of flavors and textures that will have everyone asking for seconds. Whether it’s a birthday, a baby shower, or simply a moment to indulge, these cupcakes bring joy and sweetness in every bite.

Ingredients You’ll Need

Getting these cupcakes just right is all about the perfect blend of simple, staple ingredients that come together beautifully. Each one plays a vital role in achieving that soft crumb, moist texture, and irresistible flavor that make this recipe so special.

• Cake flour: Provides a tender texture thanks to its lower protein content compared to all-purpose flour.
• Baking powder: Helps the cupcakes rise perfectly, giving them that light, fluffy lift.
• Baking soda: Works alongside the acid in buttermilk for even leavening and an airy crumb.
• Salt: Enhances all the flavors, balancing sweetness and richness.
• Unsalted butter (for batter and frosting): Adds richness and moisture, ensuring your cupcakes are tender and your frosting creamy.
• Granulated sugar: Sweetens and contributes to the delicate crumb.
• Large egg: Binds the ingredients together and provides structure.
• Buttermilk: Adds acidity for leavening and keeps the cupcakes moist and tender.
• Pure vanilla extract: Infuses the batter and frosting with classic, warm flavor notes.
• White vinegar: Reacts with baking soda to help the cupcakes rise and intensifies the delicate crumb.
• Pink gel food coloring: Creates that signature vibrant pink tint without watering down the batter.
• Powdered sugar: Makes the buttercream frosting smooth and sweet with a perfect consistency.
• Heavy cream or whole milk: Adds creaminess to the frosting for that melt-in-your-mouth texture.
• Pinch of salt (for frosting): Cuts through sweetness and balances flavor beautifully.
• Optional pink food coloring for frosting: Gives an extra pop of color for a cohesive, pink-perfect look.

How to Make Pink Velvet Cupcakes with Vanilla Buttercream Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners. This simple prep ensures even baking and easy cleanup, setting you up for cupcake success.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisking these dry ingredients helps distribute the leavening agents evenly, which is crucial for cupcakes that rise beautifully and have a consistent crumb.

Step 3: Cream Butter and Sugar

Using a mixer, beat the butter on medium speed until smooth, then gradually add the granulated sugar. Beat this mixture for 2 to 3 minutes until it’s light and fluffy—this step is key for creating a tender texture as it incorporates air into the batter.

Step 4: Add Egg and Vanilla

Lightly beat the egg, then slowly add it to the butter and sugar mixture while the mixer is on low speed. Blend in the vanilla extract to infuse the batter with its signature warm flavor.

Step 5: Alternate Dry Ingredients and Buttermilk

Add the dry mixture to the batter in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter. This technique helps maintain a tender crumb and perfect rise.

Step 6: Add Color and Vinegar

Mix the white vinegar with the pink gel food coloring, then pour it into the batter while mixing on low. The vinegar reacts with baking soda for leavening, and the coloring gives your cupcakes their stunning pink hue.

Step 7: Fill Cupcake Liners

Divide the batter evenly between the paper liners, filling each about two-thirds full. Gently tap the tray to release any trapped air bubbles for a smooth, even bake.

Step 8: Bake to Perfection

Bake the cupcakes for 18 to 22 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Step 9: Cool Before Frosting

Let the cupcakes rest for five minutes in the pan, then transfer them to a wire rack to cool completely. Frosting warm cupcakes can cause the buttercream to melt, so patience here is definitely worth it!

Step 10: Make the Vanilla Buttercream

Beat the butter for about a minute until creamy, then gradually mix in sifted powdered sugar. Add vanilla extract, heavy cream, and a pinch of salt, then beat on medium-high until fluffy. Adjust the consistency with more sugar or cream as needed, and add a drop of pink food coloring if you want a tinted frosting.

Step 11: Frost and Decorate

Pipe or spread the buttercream onto each cooled cupcake. Feel free to get creative with sprinkles, edible pearls, or pink sanding sugar to add extra sparkle and charm.

How to Serve Pink Velvet Cupcakes with Vanilla Buttercream Recipe

Garnishes

Garnishes can take your Pink Velvet Cupcakes with Vanilla Buttercream Recipe from delicious to dazzling. Try topping the cupcakes with delicate edible pearls or light pink sanding sugar for a sparkling finish. Fresh berries, like raspberries or strawberries, can add a natural pop of color and a hint of tartness that complements the sweetness perfectly.

Side Dishes

While these cupcakes are star players on their own, pairing them with the right side can enhance the tasting experience. A fresh fruit salad or a light, creamy vanilla bean panna cotta would balance the richness of the buttercream. Alternatively, a cup of fragrant jasmine or Earl Grey tea beautifully cuts through the sweetness and refreshes the palate.

Creative Ways to Present

Serving these cupcakes on a tiered cake stand creates an elegant display perfect for special occasions. You can also wrap individual cupcakes in colorful parchment or place them in clear boxes tied with ribbons as delightful party favors. For added flair, sprinkle a touch of edible glitter or personalized cupcake toppers to match your event’s theme.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your Pink Velvet Cupcakes with Vanilla Buttercream Recipe fresh by storing them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them but allow to come to room temperature before serving to enjoy the buttercream at its best texture.

Freezing

You can freeze unfrosted cupcakes by wrapping each one individually in plastic wrap and placing them in a freezer-safe container. Freeze for up to three months. Defrost overnight in the fridge and frost just before serving for fresh, delightful cupcakes anytime you want.

Reheating

If you want to warm your cupcakes slightly, do so gently at room temperature, as microwaving can melt the buttercream. A few minutes out of the fridge is perfect to take the chill off without compromising the frosting’s structure and flavor.

FAQs

Can I substitute buttermilk in this Pink Velvet Cupcakes with Vanilla Buttercream Recipe?

Yes! If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to ⅔ cup of milk. Let it sit for 5 minutes before using. This acidity is important for the cupcakes’ tender texture and helps activate the baking soda.

Why use pink gel food coloring instead of liquid?

Gel food coloring is more concentrated than liquid, so it provides vibrant color without adding extra liquid to the batter. This helps keep the cupcake texture just right, especially important in delicate recipes like this one.

How can I make my vanilla buttercream frosting less sweet?

You can balance the sweetness by adding a pinch more salt, using slightly less powdered sugar, or incorporating a bit more cream or milk for a thinner, less sweet frosting. Adjust gradually to keep the frosting deliciously smooth and creamy.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the cake flour with a gluten-free all-purpose flour blend that includes xanthan gum. However, texture might be slightly different, so proceed with care and consider testing a small batch first.

What’s the best way to transport these cupcakes without ruining the frosting?

Use a sturdy cupcake carrier with individual compartments or place the cupcakes in a flat box with enough room to avoid touching. Chill them before transport to help the frosting firm up, minimizing smudging during the trip.

Final Thoughts

There’s something incredibly joyful about baking and sharing the Pink Velvet Cupcakes with Vanilla Buttercream Recipe. From their tender crumb and enchanting pink color to the smooth, dreamy frosting, these cupcakes bring smiles and delight every time. I hope you give this recipe a try and find your own special moments with these sweet treasures. Happy baking!

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