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
Scale
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
