Description
Delight in these charming Pink Velvet Cupcakes, featuring a tender, lightly tangy crumb infused with a soft pink hue and topped with a luscious homemade vanilla buttercream frosting. Perfect for celebrations or anytime you want a sweet treat with a beautiful twist on the classic cupcake.
Ingredients
Scale
Cupcakes
- 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
- â…” cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon pink gel food coloring, adjusted as desired
Vanilla Buttercream Frosting
- ½ cup unsalted butter, at room temperature
- 2 to 2½ cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream or whole milk
- Pinch of salt
- Optional: drop of pink food coloring for tinted frosting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and a neat presentation.
- Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk these dry ingredients to combine evenly and set aside.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the unsalted butter on medium speed for about 1 minute until smooth. Gradually add the granulated sugar and continue beating for 2-3 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Lightly beat the egg in a small bowl. With the mixer on low speed, slowly add the egg to the butter-sugar mixture until fully incorporated. Mix in the pure vanilla extract to infuse aroma and flavor.
- Alternate Adding Dry Ingredients and Buttermilk: On low speed, add one-third of the dry mixture to the batter, mixing just until combined. Then add half of the buttermilk, mixing again. Repeat this process with the next third of dry ingredients and remaining buttermilk, finishing with the last third of the dry ingredients. Scrape the bowl as needed to ensure an even mix but avoid overmixing to keep the cupcakes tender.
- Add Vinegar and Food Coloring: In a small cup, combine the white vinegar with the pink gel food coloring. Pour this mixture slowly into the batter and mix on low speed until the batter is uniformly tinted pink.
- Fill Muffin Cups: Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full for perfect dome-shaped cupcakes. Gently tap the pan to release any air bubbles trapped in the batter.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
- Cool Cupcakes: Allow the cupcakes to rest in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely before frosting to prevent melting the buttercream.
- Make Buttercream Frosting: In a clean bowl or stand mixer, beat the butter on medium speed until creamy, about 1 minute. Gradually add 2 cups of powdered sugar on low speed, then increase to medium and beat until smooth, about 2 minutes. Add vanilla extract, heavy cream, and a pinch of salt, then beat on medium-high speed for 1 to 2 minutes until light and fluffy. Adjust consistency by adding more sugar for stiffness or more cream for softness. Add a drop of pink food coloring if you desire tinted frosting.
- Frost Cupcakes: Transfer the buttercream to a piping bag with your preferred tip or use a small offset spatula to frost the cooled cupcakes. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired for festive presentation.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature to achieve the best texture.
- Do not overmix the batter to avoid dense cupcakes.
- Adjust the amount of pink gel food coloring to get your desired cupcake color intensity.
- For firmer frosting, use less cream or milk; for softer frosting, add more gradually until desired consistency is achieved.
- Leftover cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.
