If you love whimsical, bakery-worthy treats straight from your kitchen, Pink Velvet Cupcakes with Vanilla Buttercream Frosting are about to become a new obsession. Imagine plush, pastel-pink cakes with a delicate crumb, crowned with creamy swirls of classic buttercream — these cupcakes add instant elegance to any celebration, from birthdays to casual get-togethers. Whether you’re baking for a party, a bake sale, or simply because it’s Tuesday and you deserve it, you’ll be amazed at how simple these are to whip up, and how excited everyone gets at the very first bite!
Ingredients You’ll Need
Every ingredient in this recipe plays a star role in making these cupcakes so unforgettable — from the tangy buttermilk (which gives the crumb incredible tenderness) to the brilliant pink hue only gel food coloring can deliver. Stick to these classic essentials for perfect Pink Velvet Cupcakes with Vanilla Buttercream Frosting every time:
- All-purpose flour: Gives the cupcakes their signature structure without being too dense or heavy.
- Granulated sugar: Sweetens the batter and helps create that irresistible soft, fluffy texture.
- Unsalted butter (softened): Adds rich flavor and creamy moisture; using unsalted lets you control the saltiness.
- Vegetable oil: Keeps the cupcakes tender and moist for days.
- Large eggs: Bind everything together and help the cupcakes rise beautifully.
- Buttermilk: The secret to velvet-soft, tangy cupcakes — don’t skip it!
- Sour cream: Lends even more moisture and a subtle richness to the crumb.
- Vanilla extract: A must for warmth and classic cupcake flavor, both in the cake and the frosting.
- Baking soda: Teams up with buttermilk for a light, airy lift.
- Baking powder: Adds extra rise so the cupcakes stay fluffy.
- Salt: Balances the sweetness and enhances all those delicious flavors.
- Pink gel food coloring: For the prettiest, most vibrant color — a little goes a long way!
- More unsalted butter (for frosting, softened): The creamy foundation of dreamy vanilla buttercream.
- Powdered sugar: Sifts into the butter to make the frosting light, smooth, and perfect for piping.
- Heavy cream or milk: Loosens and fluffs the frosting — heavy cream gives the richest results.
- Pinch of salt (for frosting): Just a little makes the frosting pop and keeps it from being too sweet.
How to Make Pink Velvet Cupcakes with Vanilla Buttercream Frosting
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F — consistency is key for baking perfection! Line a 12-cup muffin pan with cupcake liners. Paper liners not only make the cupcakes easier to remove, but they’re also the perfect canvas for your pink creations.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat the softened butter, vegetable oil, and sugar together until the mixture looks pale and fluffy. This step adds air, which translates to lighter cupcakes. Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract, spoon in the sour cream, and add a few drops of pink gel food coloring — mix until the color is uniform and as bold or delicate as you like.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking blends the leaveners evenly, which means every bite of your Pink Velvet Cupcakes with Vanilla Buttercream Frosting bakes up just right.
Step 4: Bring It All Together
Now, gradually add the dry ingredients to the wet mixture alternately with the buttermilk — start and end with the dry. Stir just until no streaks of flour remain. Over-mixing can toughen your cupcakes, so stop mixing once everything looks like a smooth, gorgeous pink batter.
Step 5: Fill, Bake, and Cool
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full for the perfect dome. Bake for 18–20 minutes, or until a toothpick comes out clean from the center. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely — patience ensures your frosting won’t melt later!
Step 6: Whip Up the Vanilla Buttercream Frosting
In a clean mixing bowl, beat the softened butter until it looks creamy and pale, about 2–3 minutes. Gradually add the powdered sugar, mixing on low and then increasing the speed. Pour in the vanilla extract, a pinch of salt, and the heavy cream or milk. Beat on high until fluffy and light — this step gives your buttercream that irresistible cloud-like texture that’s essential to Pink Velvet Cupcakes with Vanilla Buttercream Frosting.
Step 7: Frost and Decorate
Once the cupcakes are completely cool, use your favorite piping tip or an offset spatula to generously swirl on the vanilla buttercream. For a show-stopping finish, sprinkle with edible pearls or festive sprinkles. All that’s left? Admire your handiwork, then dig in!
How to Serve Pink Velvet Cupcakes with Vanilla Buttercream Frosting
Garnishes
A simple sprinkle of pastel nonpareils, edible pearls, or even a delicate edible flower instantly elevates these cupcakes from homemade treat to bakery showstopper. If you want to lean into the pink theme, a tiny pinch of edible gold leaf or a dusting of pink sanding sugar is charming and photo-worthy!
Side Dishes
Keep the sweet celebration going with light sides like fresh strawberries, a berry salad, or even sparkling lemonade. These accents balance the rich buttercream of the Pink Velvet Cupcakes with Vanilla Buttercream Frosting beautifully and create a stunning dessert spread for any gathering.
Creative Ways to Present
Display your cupcakes on a tiered stand for instant glamour, or arrange them in a circle on a pretty platter for a birthday “cake” effect. For party favors, slip each cupcake into a clear box tied with pink ribbon. These cupcakes also look incredible when piped with ombré or rose-style buttercream swirls — the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you end up with leftover Pink Velvet Cupcakes with Vanilla Buttercream Frosting, store them in an airtight container at room temperature for up to two days. The crumb stays soft, and the frosting holds its shape beautifully.
Freezing
To stock up for future sweet cravings, freeze unfrosted cupcakes in a zip-top bag or airtight container for up to two months. Frosting can be frozen separately in an airtight container. Let both defrost at room temperature, then frost and serve as usual.
Reheating
While you don’t need to “reheat” these cupcakes, bringing them to room temperature before serving makes the buttercream extra luscious and the cupcakes moist. If you’re taking them from the fridge, let them sit out for 20–30 minutes before indulging.
FAQs
Can I make Pink Velvet Cupcakes with Vanilla Buttercream Frosting ahead of time?
Absolutely! Bake the cupcakes a day in advance, store them covered at room temperature, and frost right before serving. The buttercream can also be made ahead and stored in the fridge; just whip it again before piping.
What kind of food coloring works best for the pink color?
Gel food coloring is the top pick for vivid, consistent color without thinning the batter. Start with a drop or two, then add until you reach your preferred shade of pink.
Can I use a different frosting flavor?
Definitely! While vanilla is classic, a touch of strawberry or cream cheese frosting also pairs wonderfully with the tender crumb of Pink Velvet Cupcakes with Vanilla Buttercream Frosting.
How can I make the cupcakes gluten-free?
You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure to check all your other ingredient labels as well for any added gluten or cross-contamination.
Why do my cupcakes sometimes sink in the middle?
Overmixing the batter or opening the oven door too soon can cause cupcakes to sink. Check to see if your leavening agents are fresh, and be sure to follow the recipe’s mixing and baking instructions closely!
Final Thoughts
There’s so much joy in baking — and sharing — Pink Velvet Cupcakes with Vanilla Buttercream Frosting. If you’re craving a treat that’s as beautiful as it is delicious, give this recipe a try. You’ll be amazed at the smiles you create, one pretty cupcake at a time!
Print
Pink Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of these Pink Velvet Cupcakes with Vanilla Buttercream Frosting. Perfect for birthdays or any special occasion, these moist and tender cupcakes will surely be a hit!
Ingredients
Cupcakes:
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- A few drops of pink gel food coloring
Vanilla Buttercream:
- 1 cup unsalted butter (softened)
- 3–3 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- A pinch of salt
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a cupcake pan. Cream butter, oil, and sugar until fluffy. Add eggs, vanilla, sour cream, and pink coloring.
- Mix Dry and Wet Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Alternate adding dry ingredients and buttermilk to wet mixture.
- Bake: Divide batter into liners and bake for 18–20 minutes. Cool before frosting.
- Make Frosting: Beat butter, add sugar gradually, then mix in vanilla, salt, and cream. Frost cupcakes.
Notes
- You can adjust the pink color using more or less food coloring.
- Add sprinkles or pearls for decoration.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
