In this article, we will explore a delicious and easy-to-prepare recipe.

Pink Velvet Cupcakes with Vanilla Buttercream Frosting

Indulge in the delightful elegance of Pink Velvet Cupcakes, a perfect treat for any occasion where a touch of charm is desired. These cupcakes, with their soft texture and vibrant pink hue, are topped with a luscious vanilla buttercream frosting that is both creamy and dreamy. Whether it’s a birthday, a bridal shower, or simply a sweet craving, these cupcakes are sure to impress. Here’s a step-by-step guide to creating these deliciously enchanting cupcakes.

Ingredients

For the Pink Velvet 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 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/2 cup buttermilk, at room temperature
• 1/2 tsp baking soda
• 1/2 tsp white vinegar
• 1/4 tsp salt
• Pink food coloring (gel or liquid, as desired for color intensity)

For the Vanilla Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 2-3 tbsp heavy cream or milk (adjust for consistency)
• A pinch of salt
• Pink sanding sugar or edible glitter for decoration

Directions

Step 1: Prepare the Oven and Cupcake Pan

Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to ensure your cupcakes do not stick and are easy to remove after baking.

Step 2: Make the Pink Velvet Cupcake Batter

In a large mixing bowl, combine the softened butter, sugar, and vegetable oil. Beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.

Next, add the egg and vanilla extract, beating until the mixture is fully incorporated.

In a separate bowl, sift together the flour, cocoa powder, and salt. This helps to ensure that there are no lumps and the ingredients are well combined.

Add half of the dry ingredients to the wet mixture, mixing on low speed until just combined. Pour in the buttermilk, followed by the remaining dry ingredients, mixing gently. Be cautious not to over-mix, as this can lead to tough cupcakes.

In a small bowl, combine the baking soda and vinegar, which will bubble up. Quickly add this mixture to the batter and mix well.

For the final touch, add pink food coloring a few drops at a time, stirring gently until you achieve your desired shade of pink and it is evenly distributed throughout the batter.

Step 3: Bake the Cupcakes

Fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing.

Place the pan in your preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.

After baking, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 4: Prepare the Vanilla Buttercream Frosting

While the cupcakes are cooling, it’s time to make the frosting. In a large mixing bowl, beat the softened butter on high speed for about 2 minutes until creamy and smooth.

Gradually add the powdered sugar, one cup at a time, mixing on low speed until well combined.

Add the vanilla extract and a pinch of salt, then increase the speed to medium-high and mix until fully incorporated.

Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Continue beating on high speed for another 2-3 minutes to ensure the frosting is extra fluffy and delightful.

Step 5: Frost and Decorate

Using a piping bag fitted with a large star tip, pipe a generous swirl of the vanilla buttercream frosting onto each cooled cupcake.

For a whimsical touch, sprinkle each cupcake with pink sanding sugar or edible glitter, adding a sparkle that complements the cupcake’s vibrant color.

Nutrition Information

Each serving contains approximately 320 calories, making these cupcakes a sweet indulgence perfect for special occasions.

Time

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

Conclusion

Pink Velvet Cupcakes with Vanilla Buttercream Frosting are not only a feast for the eyes but also a delight for the taste buds. With their perfect balance of sweetness and a hint of cocoa, accompanied by the creamy vanilla frosting, these cupcakes promise to be a hit at any gathering. Enjoy making and sharing these lovely treats with friends and family!

Pink Velvet Cupcakes with Vanilla Buttercream Frosting

Indulge in the delightful charm of Pink Velvet Cupcakes topped with a creamy vanilla buttercream frosting. Perfect for celebrations or just because!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Cooling Time 5 minutes mins

Total Time 38 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Pink Velvet Cupcakes

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 57 g unsalted butter, softened
• 60 ml vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 120 ml buttermilk, at room temperature
• 0.5 tsp baking soda
• 0.5 tsp white vinegar
• 0.25 tsp salt
• as desired Pink food coloring gel or liquid, for color intensity

Vanilla Buttercream Frosting

• 227 g unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 2-3 tbsp heavy cream or milk adjust for consistency
• 1 pinch salt
• as desired Pink sanding sugar or edible glitter for decoration

Equipment

• Muffin Pan

Method

 

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, beat together the softened butter, sugar, and vegetable oil until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract, beating until fully incorporated.
4. In a separate bowl, sift together the flour, cocoa powder, and salt.
5. Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Pour in the buttermilk, followed by the remaining dry ingredients, mixing gently to avoid over-mixing.
7. In a small bowl, combine the baking soda and vinegar (it will bubble up). Quickly add this mixture to the batter and mix well.
8. Add pink food coloring, a few drops at a time, until you reach your desired shade of pink. Stir gently to ensure the color is evenly distributed.
9. Fill each cupcake liner about 2/3 full with batter.
10. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. In a large mixing bowl, beat the softened butter on high speed until creamy and smooth, about 2 minutes.
13. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
14. Add the vanilla extract and a pinch of salt, then beat on medium-high speed until fully incorporated.
15. Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
16. Continue beating on high speed for 2-3 minutes to make the frosting extra fluffy.
17. Using a piping bag fitted with a large star tip, pipe a generous swirl of frosting onto each cooled cupcake.
18. For a touch of sparkle, sprinkle each cupcake with pink sanding sugar or edible glitter.

Notes

To achieve the perfect pink hue, adjust the food coloring to your preference. Enjoy these cupcakes as a delightful treat for any festive occasion!