If you’re searching for a truly show-stopping treat, look no further than these Pink Velvet Cupcakes with Vanilla Buttercream Frosting. Their gorgeous blush hue isn’t just beautiful—it hints at the pillowy soft, melt-in-your-mouth crumb inside. Topped with a dreamy swirl of vanilla buttercream, these cupcakes promise sweetness, fun, and a hit of nostalgia that feels like a celebration in every bite. Whether you’re planning a birthday, bridal shower, or just need a little pick-me-up, this recipe is your new go-to for guaranteed smiles.
Ingredients You’ll Need
The ingredient list for Pink Velvet Cupcakes with Vanilla Buttercream Frosting is straightforward, but each component plays a special role in creating the fluffiest crumb and the silkiest frosting. The magic happens when humble staples come together with just a touch of food coloring and classic flavorings.
- All-purpose flour: The backbone of the cupcakes, creating a tender and balanced structure.
- Cornstarch: Adds that signature velvety, soft crumb that sets these cupcakes apart.
- Baking soda: Gives the cupcakes their lift, ensuring a light, airy texture.
- Salt: Enhances and balances the sweetness throughout each bite.
- Unsalted butter, softened: The heart of both batter and frosting, bringing flavor and rich texture.
- Granulated sugar: Sweetens the cake batter and helps achieve that fine, moist crumb.
- Large eggs: Add structure and moisture, making each cupcake perfectly fluffy.
- Vanilla extract: Delivers warm, classic flavor—be generous for the best result!
- Almond extract: Just a hint deepens the flavor and makes these cupcakes sing.
- Buttermilk: Creates a tender texture and subtle tang that balances the sweetness.
- White vinegar: Reacts with baking soda for the perfect rise and softness.
- Pink gel food coloring: You’ll love how a little makes your cupcakes the prettiest shade of pink.
- Powdered sugar: Essential for a silky, fluffy vanilla buttercream frosting.
- Heavy cream or milk: Adds creaminess and a light, pipeable texture to your frosting.
- Pinch of salt (for frosting): Balances the sweetness and brings out all the vanilla notes.
How to Make Pink Velvet Cupcakes with Vanilla Buttercream Frosting
Step 1: Prep Your Pan and Preheat
First, set yourself up for success! Preheat your oven to 350°F and line a 12-cup muffin pan with paper cupcake liners. This step ensures your cupcakes bake evenly and are easy to remove and decorate later.
Step 2: Whisk the Dry Ingredients
Grab a medium bowl and whisk together the flour, cornstarch, baking soda, and salt. The cornstarch is your secret weapon for achieving that signature velvety crumb that makes these Pink Velvet Cupcakes with Vanilla Buttercream Frosting stand out from the rest.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture turns light and fluffy—this usually takes about 2-3 minutes. The air you whip in here will set the foundation for irresistibly light and tender cupcakes.
Step 4: Add Eggs and Flavor
Beat the eggs in, one at a time, letting each fully incorporate before adding the next. Then stir in the vanilla and almond extracts. These bring a deeper, layered flavor to your cupcakes, making each bite special.
Step 5: Mix Wet Ingredients and Color
In a small bowl, combine the buttermilk, white vinegar, and pink gel food coloring. Adjust the intensity of the color to your preference, knowing the cupcakes will stay vibrantly pink after baking.
Step 6: Alternate Mixing Dry and Wet
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture. Start and end with the dry mixture, mixing just until combined. This gentle approach ensures your cupcakes bake up soft and moist, never tough.
Step 7: Fill and Bake
Divide the batter evenly among your prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely—this patience is well worth it for the perfect frosting experience!
Step 8: Whip Up the Vanilla Buttercream
Using a stand or hand mixer, beat the softened butter until creamy, then gradually add powdered sugar. Pour in the cream, vanilla, and a pinch of salt. Beat everything on medium-high speed for 3 to 4 minutes, until your frosting is light, fluffy, and ready to swirl or spread.
Step 9: Frost and Decorate
Once the cupcakes are fully cooled, pipe or spread generous swirls of vanilla buttercream frosting on top. This is your chance to get creative—think sprinkles, edible glitter, or even a touch more pink!
How to Serve Pink Velvet Cupcakes with Vanilla Buttercream Frosting
Garnishes
Let the fun begin! Dress up your Pink Velvet Cupcakes with Vanilla Buttercream Frosting using pastel sprinkles, a dusting of edible glitter, or even tiny edible flowers for elegance. Each garnish adds its own sparkle and instantly elevates your cupcakes from delicious to unforgettable.
Side Dishes
Pair these cupcakes with a frothy vanilla milkshake, a cup of rich espresso, or a glass of chilled sparkling rosé. At parties, a platter of fresh berries or a tangy fruit salad offers a refreshing counterpoint to the sweet buttercream and velvety crumb.
Creative Ways to Present
Arrange your Pink Velvet Cupcakes with Vanilla Buttercream Frosting on a white porcelain cake stand or a multi-tiered cupcake tower for dramatic effect! For kids’ parties, try scattering pretty cupcake wrappers or little paper flags. At weddings or showers, present each cupcake in a clear gift box tied with a soft pink ribbon for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
If by some miracle there are leftovers, store your Pink Velvet Cupcakes with Vanilla Buttercream Frosting in an airtight container. They’ll stay fresh for up to one day at room temperature, or up to four days in the refrigerator—just let them come back to room temperature before serving for maximum softness and flavor.
Freezing
Both cupcakes and frosting freeze beautifully. Place unfrosted cupcakes in a freezer-safe bag and freeze for up to two months. You can also pipe individual swirls of buttercream on a parchment-lined tray, freeze, then store for quick cupcake decorating whenever the craving hits!
Reheating
To bring refrigerated or thawed cupcakes back to that fresh-baked magic, let them sit at room temperature for 30–60 minutes. Avoid the microwave to prevent melting the buttercream; the simple wait is all it takes for these beauties to taste bakery-fresh again.
FAQs
Can I double the recipe for a party?
Absolutely! Simply double every ingredient, being careful not to overmix the batter, and bake in batches as needed. These Pink Velvet Cupcakes with Vanilla Buttercream Frosting are always a hit at larger gatherings.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix half a cup of milk with 1 ½ teaspoons of lemon juice or white vinegar, let it stand for 5-10 minutes, and use it in place of buttermilk. It provides the same tang and tender crumb.
Can I make the cupcakes ahead and frost later?
Definitely! Bake and cool the cupcakes, then store in an airtight container up to two days in the fridge or a month in the freezer. Prepare and apply the buttercream frosting just before serving for the freshest taste and fluffiest texture.
Can I make these gluten-free?
Yes, substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour and cornstarch. Check that all other ingredients are gluten-free and follow the same method for cupcakes everyone can enjoy.
What is the difference between pink velvet and red velvet?
Traditional red velvet uses cocoa for a subtle chocolate flavor and rich red hue, while Pink Velvet Cupcakes with Vanilla Buttercream Frosting skip the cocoa for a pure vanilla-almond flavor and a charming pastel pink color. Both share that unbeatable tender crumb!
Final Thoughts
There’s just something magical about sharing a batch of homemade Pink Velvet Cupcakes with Vanilla Buttercream Frosting—every swirl and sprinkle is a little invitation to joy. Try them once, and you’ll see why these cupcakes turn any day into a celebration. Bake, share, and watch them disappear, one dreamy bite at a time!
Print
Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Pink Velvet Cupcakes topped with a luscious Vanilla Buttercream Frosting. These tender and moist cupcakes are perfect for any celebration or sweet craving.
Ingredients
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup buttermilk
- 1 tablespoon white vinegar
- ¼ teaspoon pink gel food coloring
Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 tablespoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a cupcake pan with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and almond extracts.
- Mix buttermilk mixture: In a small bowl, combine buttermilk, vinegar, and food coloring.
- Combine wet and dry: Add dry ingredients to wet ingredients in three additions, alternating with buttermilk mixture. Mix until just combined.
- Bake: Divide batter among cupcake liners and bake for 18–20 minutes. Cool before frosting.
- Make buttercream: Beat butter until creamy, then add powdered sugar, cream, vanilla, and salt. Beat until fluffy.
- Frost cupcakes: Pipe or spread frosting onto cooled cupcakes.
Notes
- For a deeper pink color, add more gel food coloring as needed.
- Store at room temperature for 1 day or refrigerate for up to 4 days.
- Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
