Pink Velvet Cupcakes Vanilla Buttercream

My neighbor handed me a cupcake through the fence one Saturday morning, pale pink with a towering swirl of buttercream. I took one bite and felt the tender crumb dissolve on my tongue, tangy and soft all at once. She shrugged and said it was just a little baking experiment, but I knew better. That cupcake sat on my counter for hours afterward, frosting slowly melting, and I couldn't stop thinking about it.

I made these for my daughter's eighth birthday after she announced she wanted pink everything. The kitchen smelled like vanilla and butter, and she stood on a stool beside me, watching the batter turn rosy as I folded in the vinegar and coloring. When we pulled them from the oven, she pressed her nose close to the cooling rack and whispered that they looked like clouds. I piped the frosting while she lined up sprinkles in tiny bowls, and by the time her friends arrived, we had a table covered in pastel swirls that tasted even better than they looked.

Ingredients

• Cake flour: This gives the cupcakes their signature tenderness, but if you don't have it, sift all-purpose flour with cornstarch for a similar effect.
• Baking powder and baking soda: Together they create the lift and airiness, so don't skip either one.
• Unsalted butter: Room temperature is key so it whips up light and fluffy without lumps.
• Granulated sugar: Beaten with the butter, it traps air and makes the crumb delicate.
• Buttermilk: The tanginess balances sweetness and reacts with the baking soda to keep things tender.
• White vinegar: Just a teaspoon helps the pink color stay bright and adds a subtle lift.
• Pink gel food coloring: Gel is stronger than liquid, so you need less and the batter stays the right consistency.
• Powdered sugar: Sifting it prevents gritty frosting and makes it cloud-light.
• Heavy cream: A splash loosens the buttercream to the perfect pipeable texture.

Instructions

Prep your pan:

Preheat the oven to 350°F and line a muffin tin with paper liners. This step sets you up for even baking and easy cleanup.

Combine the dry ingredients:

Sift the cake flour, baking powder, baking soda, and salt into a medium bowl, then whisk it all together. Sifting makes the cupcakes lighter.

Cream the butter and sugar:

Beat the butter on medium for a minute, then gradually add sugar and beat for 2 to 3 minutes until pale and fluffy. This step traps air and builds structure.

Add the egg and vanilla:

Lightly beat the egg in a small bowl, then slowly pour it into the butter mixture on low speed. Blend in the vanilla until smooth.

Alternate dry and wet:

Add one-third of the dry mix, then half the buttermilk, then another third of dry, the rest of the buttermilk, and finish with the last bit of dry. Scrape the bowl and mix gently so the crumb stays tender.

Stir in the vinegar and color:

Mix the vinegar and pink gel coloring in a small cup, then pour it into the batter on low speed. Mix just until the color is even and soft.

Fill the liners:

Divide the batter among the 12 liners, filling each about two-thirds full. Tap the pan on the counter to release any air bubbles.

Bake until done:

Bake for 18 to 22 minutes, checking with a toothpick. It should come out clean or with just a few moist crumbs clinging to it.

Cool completely:

Let the cupcakes rest in the pan for 5 minutes, then move them to a wire rack. They need to be completely cool before you frost them or the buttercream will melt.

Make the buttercream:

Beat the butter for a minute until creamy, then add powdered sugar gradually on low speed. Once combined, add vanilla, cream, and salt, then beat on medium-high for 1 to 2 minutes until fluffy.

Frost and decorate:

Transfer the buttercream to a piping bag or use an offset spatula. Swirl it onto each cooled cupcake and finish with sprinkles or sanding sugar if you like.

Save

The first time I brought these to a potluck, someone asked if I'd ordered them from a bakery. I laughed and said no, just my kitchen and a stand mixer, but the compliment stuck with me. These cupcakes have a way of making ordinary moments feel a little more celebratory, like you took the time to do something special even when life is busy.

Storing and Serving

Keep frosted cupcakes in an airtight container at cool room temperature for up to two days. If your kitchen is warm, tuck them in the fridge, but let them sit out for 20 minutes before serving so the frosting softens. Unfrosted cupcakes freeze beautifully for up to two months, just wrap them individually in plastic wrap and store in a freezer bag.

Variations You Can Try

Swap two tablespoons of buttermilk for sour cream if you want an even richer, more tender crumb. For mini cupcakes, fill the liners halfway and bake for 10 to 12 minutes, checking early so they don't dry out. If you want a natural pink hue, replace the gel coloring with a teaspoon of beet powder, though the color will be softer and earthier.

What to Watch For

The batter should be smooth and pourable, not thick or stiff, if it looks dry, add a splash more buttermilk. Check the cupcakes a minute or two early because ovens vary, and overbaking will make them dry. If the frosting feels too stiff to pipe, add cream a teaspoon at a time until it loosens.

• Use gel food coloring instead of liquid so the batter consistency stays right.
• Sift the powdered sugar for the frosting or it will taste gritty.
• Tap the pan gently on the counter before baking to release trapped air bubbles.

Save

These cupcakes have become my go-to whenever I want to make someone smile without much fuss. They look fancy, taste homemade, and disappear faster than I can bake them.

Recipe FAQs

→ What makes these cupcakes pink?

Pink gel food coloring creates the signature blush hue. For a natural alternative, beet powder works beautifully. The vinegar helps activate and distribute the color evenly throughout the tender batter.

→ Can I use all-purpose flour instead of cake flour?

Absolutely. Simply sift 1 cup plus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch to mimic cake flour's low protein content. This substitution maintains the desired delicate texture.

→ How should I store these frosted treats?

Keep frosted cupcakes in an airtight container at cool room temperature for up to 2 days. For longer storage, refrigerate them, though bring to room temperature before serving for optimal texture and flavor.

→ What creates the tangy flavor balance?

Buttermilk and white vinegar provide subtle tanginess that cuts through the sweetness. This balance makes each bite more complex and prevents the treats from becoming overly cloying.

→ Can I make mini versions?

Certainly. Fill mini liners halfway and reduce baking time to 10–12 minutes. Watch closely—mini portions bake faster. You'll yield approximately 24–30 miniature treats from this batter.