Description

These Pink Velvet Cupcakes with Vanilla Buttercream Frosting are soft, moist, and delightfully colorful treats perfect for any celebration. The cupcakes combine the classic red velvet cocoa flavor with a vibrant pink hue and are topped with a smooth, creamy vanilla buttercream frosting decorated with sparkling pink sanding sugar or edible glitter for a festive touch.

Ingredients

Scale

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)

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

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prepare for baking.
Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt to evenly distribute all dry elements.
Mix wet ingredients: In another bowl, beat the softened unsalted butter, vegetable oil, and egg until the mixture is smooth and creamy. Add in vanilla extract and mix until combined.
Combine wet and dry mixtures: Alternate adding the flour mixture and the buttermilk to the wet mixture, beginning and ending with the flour mixture, stirring gently until just combined to avoid overmixing.
Add color: Stir in pink food coloring gradually until your desired pink hue is achieved.
Add vinegar: Mix in the white vinegar, which will react with the baking soda to help the cupcakes rise beautifully during baking.
Fill cupcake liners: Spoon batter into cupcake liners, filling each about two-thirds full to give room for rising.
Bake the cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the frosting: Beat the softened butter until light and fluffy. Gradually add powdered sugar one cup at a time, beating well after each addition. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk, beating the mixture until smooth. Adjust consistency with remaining heavy cream if necessary.
Frost the cupcakes: Once cupcakes are completely cooled, pipe or spread the vanilla buttercream evenly on top of each cupcake.
Decorate: Sprinkle with pink sanding sugar or edible glitter for a sparkling, festive finishing touch.
Serve and enjoy: Your gorgeous pink velvet cupcakes are ready to be enjoyed at any celebration or as a delightful treat.

Notes

Ensure all your ingredients, especially the buttermilk and egg, are at room temperature to achieve the best texture.
Do not overmix the batter as this can cause the cupcakes to be dense rather than light and fluffy.
You can substitute buttermilk with milk plus 1 tablespoon of lemon juice if buttermilk is unavailable.
For a stronger pink color, use gel food coloring which does not dilute the batter as liquid coloring might.
Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
Let refrigerated cupcakes come to room temperature before frosting for easier spreading.