Pink Velvet Cupcakes Vanilla Buttercream

My sister called one afternoon asking if I could make something pink but not strawberry for her daughter's birthday. I had never thought about making a cupcake blush-colored without relying on fruit flavor until that moment. After some tinkering in the kitchen with gel coloring and a classic vanilla base, these airy pink cupcakes were born. They turned out so soft and delicate that even the adults at the party kept sneaking extras. Now they show up at every spring gathering and baby shower I'm invited to.

I remember piping the frosting onto the first batch while my niece watched from her booster seat, eyes wide. She insisted on adding the sprinkles herself, which resulted in a glittery mountain on two cupcakes and bare tops on others. We laughed so hard we nearly dropped the tray. Those uneven, sparkly cupcakes taught me that the imperfect ones often taste just as good and make better memories.

Ingredients

• Cake flour: This creates an ultra-light crumb, but if you don't have it, all-purpose flour sifted with a bit of cornstarch works beautifully.
• Baking powder and baking soda: The duo gives you that perfect rise and a slight tang when combined with buttermilk.
• Unsalted butter (for cupcakes): Room temperature is key so it creams properly with the sugar and creates those tiny air pockets.
• Granulated sugar: Sweetens and helps aerate the batter when beaten with butter.
• Egg: Also at room temp, it emulsifies the batter and adds structure without making it dense.
• Buttermilk: The acidity tenderizes the gluten and keeps everything moist for days.
• Vanilla extract: Pure extract brings warmth and depth that imitation just can't match.
• White vinegar: A tiny splash reacts with the baking soda for extra lift and helps the color stay vibrant.
• Pink gel food coloring: Gel is more concentrated than liquid, so you need less and won't throw off the batter's consistency.
• Unsalted butter (for frosting): Beat it until it's pale and fluffy before adding sugar.
• Powdered sugar: Sifting prevents lumps and makes the frosting cloud-like.
• Heavy cream or whole milk: Just a splash thins the frosting to pipeable perfection.
• Salt: A pinch in the frosting balances all that sweetness and makes the vanilla pop.

Instructions

Prep your pan:

Preheat the oven to 350 degrees F and tuck paper liners into each cup of your muffin tin. This is the moment to double-check that your oven rack is centered so the cupcakes bake evenly.

Combine the dry ingredients:

Sift the cake flour, baking powder, baking soda, and salt into a medium bowl, then whisk them together. Sifting might feel old-fashioned, but it really does make a difference in texture.

Cream butter and sugar:

Beat the softened butter on medium speed for about a minute until smooth, then gradually stream in the granulated sugar. Keep beating for 2 to 3 minutes until the mixture turns pale and fluffy like whipped clouds.

Add the egg and vanilla:

Lightly beat the egg in a small bowl, then pour it slowly into the butter mixture with the mixer on low. Once it's fully blended, stir in the vanilla extract.

Alternate wet and dry:

With the mixer on low, add a third of the dry ingredients, then half the buttermilk, then another third of dry, the remaining buttermilk, and finish with the last of the dry mix. Scrape the bowl between additions and stop as soon as everything is just combined.

Tint the batter:

In a small cup, stir together the white vinegar and pink gel coloring until the color dissolves. Pour this into the batter and mix on low until the pink is evenly distributed and gorgeous.

Fill the liners:

Divide the batter among the 12 liners, filling each about two-thirds full. Tap the pan gently on the counter a couple of times to pop any hidden air bubbles.

Bake:

Slide the pan into the oven and bake for 18 to 22 minutes. You'll know they're ready when a toothpick poked into the center comes out clean or with just a few moist crumbs clinging to it.

Cool completely:

Let the cupcakes rest in the pan for 5 minutes to firm up, then transfer them to a wire rack. They need to be completely cool before you frost, or the buttercream will slide right off.

Make the buttercream:

Beat the softened butter in a clean bowl until creamy, about a minute. Gradually add 2 cups of sifted powdered sugar on low speed, then increase to medium and beat until smooth for about 2 minutes.

Finish the frosting:

Add the vanilla, cream, and a pinch of salt, then beat on medium-high for 1 to 2 minutes until the frosting is light and fluffy. Taste and adjust with more sugar for stiffness or more cream if it's too thick.

Frost and decorate:

Spoon the buttercream into a piping bag fitted with your favorite tip, or just use an offset spatula for a rustic swirl. Top with sprinkles, edible pearls, or pink sanding sugar if you want a little sparkle.

Save

One evening I made a batch of these for a friend going through a rough week. I didn't say much when I handed her the box, just that I hoped pink frosting might help a little. She texted me later that night saying she ate two in her car before even getting home. Sometimes a cupcake is just a cupcake, but sometimes it's a hug you can hold.

Storing Your Cupcakes

Keep frosted cupcakes in an airtight container at cool room temperature for up to 2 days. If your kitchen is warm, slide them into the fridge, but let them sit out for 20 minutes before serving so the frosting softens. Unfrosted cupcakes can be wrapped tightly and frozen for up to a month, then thawed and frosted whenever you need a last-minute dessert.

Adjusting the Color

You can make these as pale or as vibrant as you like by adding more or less gel coloring. I once made a batch with just two drops for a whisper of pink that looked like a sunset, and another time I went bold with a full teaspoon for a hot-pink birthday surprise. If you want a natural option, beet powder gives a lovely rosy hue, though it adds a faint earthy note some people notice.

Making Mini or Jumbo Versions

This batter adapts beautifully to different sizes. For mini cupcakes, fill the liners halfway and bake for only 10 to 12 minutes, checking early since they bake fast. For jumbo cupcakes, fill standard liners three-quarters full and extend the baking time to 25 to 28 minutes.

• Mini cupcakes are perfect for kids' parties where little hands need little treats.
• Jumbo cupcakes make a dramatic statement and feel more indulgent.
• Always use the toothpick test regardless of size to avoid overbaking.

Save

These cupcakes have become my go-to whenever I want to bring a little joy without overthinking it. I hope they become one of your favorites too, something you reach for when life calls for a swirl of buttercream and a pop of color.

Recipe FAQs

→ What makes velvet cupcakes different from regular cupcakes?

Velvet cupcakes have a finer, more tender crumb due to the chemical reaction between vinegar and baking soda, similar to red velvet. The addition of buttermilk creates extra moisture and subtle tanginess, resulting in a softer, more delicate texture than standard cupcakes.

→ Can I make these cupcakes without food coloring?

Yes! For a natural pink hue, substitute the gel food coloring with 1-2 teaspoons of beet powder. You'll get a lovely soft pink color without artificial dyes. Keep in mind that natural coloring may produce a more muted shade compared to gel coloring.

→ How should I store frosted cupcakes?

Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days. Avoid refrigeration as it can dry out the crumb and make the buttercream firm. For longer storage, place unfrosted cupcakes in the freezer for up to 3 months and thaw before frosting.

→ Why do my ingredients need to be at room temperature?

Room-temperature ingredients emulsify properly, creating a uniform batter that bakes evenly. Cold butter won't cream well with sugar, leading to dense cupcakes. Cold eggs and buttermilk can cause the butter to seize, creating pockets of grease and affecting texture.

→ Can I make these as a full cake instead of cupcakes?

Absolutely! Pour the batter into two 8-inch round cake pans and bake for 25-30 minutes at 350°F. The cake is done when a toothpick inserted in the center comes out clean. Adjust frosting quantities accordingly—you'll need approximately double the buttercream for a layered cake.

→ What's the best way to achieve smooth buttercream?

Beat the butter until completely creamy before adding powdered sugar. Sift the sugar first to prevent lumps. After adding all ingredients, whip on medium-high speed for 1-2 minutes to incorporate air and achieve silky smoothness. Add cream sparingly to reach your desired consistency.