Introduction to Pink Velvet Cupcakes with Vanilla Buttercream
If you’re like me, life can get wonderfully chaotic, especially when you’re juggling family, work, and everything in between. That’s why these pink velvet cupcakes with vanilla buttercream are a perfect solution to those busy days. Not only are they easy to whip up, but they’re also an enchanting treat that’ll leave everyone smiling.
Imagine the delighted faces when you present these fluffy, pink delights at your next gathering. Whether it’s a birthday party, a cozy afternoon tea, or a simple treat after a long day, these cupcakes are sure to impress your loved ones.
Why You’ll Love This Pink Velvet Cupcakes with Vanilla Buttercream
Trust me, these pink velvet cupcakes with vanilla buttercream are not only visually stunning but also incredibly easy to make. In just 42 minutes, you can transform your kitchen into a delightful bakery. Their subtle sweetness and tender crumb make each bite a little piece of heaven. Plus, they’re versatile enough to serve at any occasion, making them your new go-to dessert.
Ingredients for Pink Velvet Cupcakes with Vanilla Buttercream
Gather these delightful ingredients for your pink velvet cupcakes with vanilla buttercream. Each component plays an essential role in crafting these tender treats.
- Cake flour: It gives the cupcakes a light and fluffy texture. If you don’t have any on hand, all-purpose flour sifted with cornstarch works wonderfully!
- Baking powder & baking soda: These leavening agents work together to create that perfect rise, ensuring each cupcake is light as a cloud.
- Salt: Just a pinch enhances the sweetness, balancing out the flavors beautifully.
- Unsalted butter: At room temperature, it creates a creamy, dreamy base for the batter and frosting. Salty butter can be used as a substitute but watch the added salt.
- Granulated sugar: The sweet magic that sweetens the batter and helps create that fluffy texture we love.
- Egg: This binds the ingredients together and adds moisture. Be sure it’s at room temperature for the best results.
- Buttermilk: Adds a subtle tang and keeps the cupcakes moist and tender—an absolute game-changer!
- Vanilla extract: A splash of pure vanilla brings a comforting flavor that elevates the entire experience.
- White vinegar: This unique addition helps activate the baking soda for a perfect lift and keeps the color vibrant.
- Pink gel food coloring: The star of the show, giving those cupcakes that beautiful blush. Adjust the amount to your desired shade.
To make the buttercream frosting, you’ll need additional unsalted butter, powdered sugar, vanilla extract, heavy cream or whole milk, and a pinch of salt. Consider adding a drop of pink food coloring to the frosting for a lovely tint!
Exact measurements are at the bottom of the article, available for easy printing. Happy baking!
How to Make Pink Velvet Cupcakes with Vanilla Buttercream
Now, let’s make those dreamy pink velvet cupcakes with vanilla buttercream come to life! Follow these simple, yet effective steps, and you’ll be well on your way to delightful treats that everyone will adore!
Step 1: Preheat the Oven
Start by preheating your oven to 350°F. This is crucial for even baking. While it heats, line a standard 12-cup muffin tin with paper liners. Your cupcakes need a cozy home, and liners are like little warm blankets for them!
Step 2: Prepare Dry Ingredients
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting not only blends these ingredients but also adds air, contributing to that fluffy texture everyone loves. Whisk them together, and set your dry mix aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl or stand mixer, beat the room-temperature butter on medium speed for about a minute until it’s smooth. Gradually add the granulated sugar, beating for 2–3 minutes. This is where the magic happens! You want a light and fluffy consistency, resembling clouds of sweetness.
Step 4: Combine Wet Ingredients
In a small bowl, lightly beat the egg. With the mixer on low speed, slowly add the egg to the butter mixture. Blend until fully incorporated. Then, add in that delicious vanilla extract. It infuses the batter with a warmth that’s just irresistible.
Step 5: Mix Dry and Wet Ingredients
On low speed, add one-third of your dry ingredients to the butter mix. Combine just until incorporated. Next, pour in half the buttermilk, then repeat: dry mix, remaining buttermilk, and finish with the last of the dry ingredients. Be careful not to overmix—this keeps the cupcakes light and airy.
Step 6: Add Color
In a little cup, stir together the white vinegar and pink gel food coloring. With the mixer on low speed, pour this mixture into your batter. Mix just until evenly tinted. This step is like adding a blush to your sweet treats!
Step 7: Fill Cupcake Liners
Now, it’s time to divide the batter evenly among the prepared cupcake liners. Fill each about two-thirds full. Give the pan a gentle tap on the counter to release any trapped air bubbles. Even cupcakes are happy cupcakes!
Step 8: Bake the Cupcakes
Slide the cupcake pan into the preheated oven and bake for 18–22 minutes. Keep an eye on them! You want a toothpick inserted in the center to come out clean or with just a few moist crumbs. The aroma drifting from your oven will be pure bliss!
Step 9: Cool the Cupcakes
Let the cupcakes rest in the pan for 5 minutes after baking. Then, gently transfer them to a wire rack to cool completely. Cooling is vital; frosting warm cupcakes can lead to a mushy mess instead of a creamy delight.
Step 10: Make the Buttercream
In a clean bowl or stand mixer, beat the room-temperature butter on medium speed until creamy for about a minute. Gradually add 2 cups of powdered sugar on low speed. Increase to medium and beat until smooth for about 2 minutes. Now, add the vanilla, cream, and a pinch of salt. Beat on medium-high for 1–2 minutes until fluffy. For optimal frosting texture, adjust with more sugar for stiffness or more cream for softness. If you like, mix in a drop of pink food coloring.
Step 11: Frost and Decorate
Transfer your glorious buttercream to a piping bag fitted with your favorite tip. Frost each cooled cupcake generously and give them some flair with sprinkles, edible pearls, or a light sprinkle of pink sanding sugar. Let your creativity shine; each cupcake is a canvas waiting for your masterpiece!
Tips for Success
- Ensure all ingredients are at room temperature for smooth mixing.
- Don’t skip the sifting; it helps achieve a tender cupcake.
- Check your oven temperature with an oven thermometer for accuracy.
- For even baking, rotate the cupcake pan halfway through the baking time.
- Store unfrosted cupcakes in an airtight container for up to 3 days.
Equipment Needed for Pink Velvet Cupcakes with Vanilla Buttercream
- Muffin tin: A standard 12-cup muffin tin is ideal; a silicone mold works for easy release.
- Mixing bowls: Use a large bowl for mixing and a smaller one for whisking ingredients.
- Electric mixer: A hand mixer or stand mixer makes creaming butter and sugar a breeze.
- Sifter: For sifting dry ingredients; a fine mesh strainer is a handy substitute.
- Piping bag: Use a zip-top bag with the corner snipped as a quick alternative for frosting.
Variations of Pink Velvet Cupcakes with Vanilla Buttercream
- Chocolate Pink Velvet: Substitute ¼ cup of cake flour with cocoa powder for a delightful chocolate twist.
- Vegan Option: Replace butter with coconut oil, use flax eggs instead of regular eggs, and swap buttermilk with almond milk mixed with vinegar.
- Gluten-Free Version: Utilize a 1:1 gluten-free flour blend instead of cake flour for a tasty gluten-free treat.
- Fruity Variants: Incorporate fresh raspberries or strawberries into the batter for added flavor and texture.
- Buttercream Flavors: Mix in flavored extracts like almond or lemon to the buttercream for a fun twist.
Serving Suggestions for Pink Velvet Cupcakes with Vanilla Buttercream
- Pair with Tea: Serve these cupcakes alongside a fragrant herbal or floral tea for a delightful afternoon treat.
- Presentation: Arrange on a whimsical cake stand to impress your guests with style.
- Decorative Touch: Add fresh fruit or edible flowers as stunning garnishes on the plate.
- Ice Cream: Offer a scoop of vanilla or raspberry ice cream on the side for extra sweetness.
FAQs about Pink Velvet Cupcakes with Vanilla Buttercream
I often get questions about these delightful pink velvet cupcakes with vanilla buttercream. So, let’s clear up some common queries to ensure your baking experience is as smooth as the buttercream itself!
Can I use regular food coloring instead of gel?
Absolutely! Gel food coloring gives a more vibrant hue without altering the batter’s consistency. Regular liquid food coloring can work, but you’ll need to adjust the amounts to avoid adding extra moisture.
How should I store the cupcakes?
Store your unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If you have frosted leftovers, keep them in the fridge for up to 5 days, but bring them back to room temperature before serving for the best texture.
Can I freeze the cupcakes?
Yes, you can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and place them in a sealable freezer bag. Thaw them in the fridge overnight before frosting and serving!
What if I don’t have buttermilk?
Don’t fret! You can easily make a substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it to achieve that tangy goodness.
Can I make these cupcakes ahead of time?
Certainly! You can bake the cupcakes a day ahead. Just frost them on the day of serving to keep that buttercream fresh and delicious. Your pink velvet cupcakes with vanilla buttercream will still steal the show!
Final Thoughts on Pink Velvet Cupcakes with Vanilla Buttercream
Baking these pink velvet cupcakes with vanilla buttercream isn’t just about creating a dessert; it’s about sharing joy with family and friends. Each bite bursts with sweetness and love, making it a perfect addition to any occasion. Whether you’re celebrating milestones or simply enjoying a sweet treat after a busy day, these cupcakes bring delight and smiles all around. The vibrant color and creamy frosting make them truly special. So, roll up your sleeves and embrace the magic of baking! You’ll create delicious memories that last long after the last cupcake is enjoyed.
Print
Pink Velvet Cupcakes with Vanilla Buttercream
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful recipe for pink velvet cupcakes topped with creamy vanilla buttercream frosting, perfect for any celebration!
Ingredients
- 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
- ⅔ cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon pink gel food coloring, adjusted as desired
- ½ cup unsalted butter, at room temperature (for frosting)
- 2 to 2½ cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for frosting)
- 2 tablespoons heavy cream or whole milk
- Pinch of salt (for frosting)
- Optional: drop of pink food coloring for tinted frosting
Instructions
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- 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.
- Lightly beat the egg in a small bowl. With mixer on low, slowly add egg, mixing until fully incorporated. Blend in vanilla extract.
- 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 finish with final third of dry ingredients. Scrape down bowl as needed. Do not overmix.
- In a small cup, stir together white vinegar and pink gel food coloring. With mixer on low, pour this mixture into batter and mix until evenly tinted.
- Divide batter evenly among 12 liners, filling each about two-thirds full. Tap pan gently to release air bubbles.
- Bake for 18–22 minutes, or until a toothpick inserted into center comes out clean or with few moist crumbs.
- Let cupcakes rest in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
- In a clean bowl or stand mixer, beat butter on medium speed until creamy for about 1 minute. Gradually add 2 cups powdered sugar on low, then increase to medium and beat until smooth for 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 drop of pink food coloring if desired.
- Transfer buttercream to piping bag fitted with preferred tip or use small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar if desired.
Notes
- For a more intense pink color, adjust the amount of pink gel food coloring.
- Make sure that all ingredients are at room temperature for better mixing.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
