Description
These soft and fluffy Pink Velvet Cupcakes are the perfect balance of sweetness and flavor. Topped with smooth, creamy vanilla buttercream frosting, these cupcakes are an irresistible treat for any occasion, especially with their charming pink hue.
Ingredients
Scale
For the Pink Velvet Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup buttermilk, at room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- Pink food coloring (gel or liquid, as desired for color intensity)
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk (adjust for consistency)
- A pinch of salt
- Pink sanding sugar or edible glitter for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: beat together the softened butter, vegetable oil, and egg until smooth. Add the vanilla extract and mix until combined.
- Combine the dry and wet ingredients: Alternate adding the flour mixture and buttermilk to the wet mixture, starting and ending with the flour mixture. Mix until just combined.
- Add color: Stir in the pink food coloring until you achieve the desired color intensity.
- Add vinegar: Stir in the vinegar, which will react with the baking soda and help the cupcakes rise.
- Fill the cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: In a large bowl, beat the softened butter with a mixer until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract, pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until smooth and creamy. If the frosting is too thick, add the remaining 1 tablespoon of heavy cream to adjust the consistency.
- Frost the cupcakes: Once the cupcakes are completely cooled, pipe or spread the vanilla buttercream frosting onto each cupcake.
- Decorate: Sprinkle the cupcakes with pink sanding sugar or edible glitter for an extra festive touch.
- Serve and enjoy!
Notes
- If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
- Adjust the amount of pink food coloring based on your desired color intensity.
- Make sure the cupcakes are completely cooled before frosting to avoid the frosting melting.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American