Pink Velvet Cupcakes with Vanilla Buttercream

One afternoon, my niece walked into the kitchen and asked if we could make something pretty together. I didn't have red food coloring for classic red velvet, just a stubborn little bottle of pink gel tucked in the back of the drawer. We decided to go with it, and those pale blush cupcakes came out of the oven looking like little clouds at sunset. She named them on the spot, and I've been making Pink Velvet Cupcakes ever since.

I brought a batch to a baby shower once, and the mom-to-be thought I'd ordered them from a bakery. When I told her I'd made them that morning, she asked for the recipe on the spot. We stood by the dessert table, frosting still on my fingers, and I scribbled it down on a napkin while guests kept reaching for seconds.

Ingredients

• 1¼ cups (155 g) cake flour: Cake flour makes these incredibly soft, but if you don't have it, sift all-purpose flour with 2 tablespoons of cornstarch and you'll get close to the same tenderness.
• ½ teaspoon baking powder and ½ teaspoon baking soda: This double leavening creates a light, airy crumb that doesn't feel dense or heavy.
• ¼ teaspoon salt: Just enough to balance the sweetness without making the cupcakes taste savory.
• 4 tablespoons (55 g) unsalted butter, at room temperature: Room temperature butter creams smoothly with the sugar and gives you that fluffy base.
• ½ cup (100 g) granulated sugar: Not too much, so the tang from the buttermilk can shine through.
• 1 large egg, at room temperature: Cold eggs can make the batter seize up, so let it sit out for about 20 minutes before you start.
• ⅔ cup (160 ml) buttermilk, at room temperature: This is what makes the crumb so tender and adds that subtle sour note.
• 1 teaspoon pure vanilla extract: Use the real stuff if you can, it makes a difference in the frosting especially.
• 1 teaspoon white vinegar: It reacts with the baking soda and also helps set the pink color beautifully.
• ½ teaspoon pink gel food coloring: Gel is more concentrated than liquid, so you need less and the batter stays the right consistency.
• ½ cup (115 g) unsalted butter, at room temperature (for frosting): The base of a good buttercream starts here, soft but not melted.
• 2 to 2½ cups (240–300 g) powdered sugar, sifted: Sifting prevents lumps and makes the frosting impossibly smooth.
• 1 teaspoon pure vanilla extract (for frosting): This is where vanilla really gets to be the star.
• 2 tablespoons heavy cream or whole milk: Thins the frosting just enough to make it pipeable and creamy.
• Pinch of salt (for frosting): Cuts the sweetness and makes the vanilla pop.

Instructions

Prep your pan:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. I like to use the thicker bakery-style liners because they peel away cleaner once baked.

Sift the dry ingredients:

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt, then whisk it all to make sure it's evenly mixed. Sifting really does make a difference in how light these turn out.

Cream the butter and sugar:

In a large bowl or stand mixer, beat the butter on medium speed for about a minute until it's smooth. Add the granulated sugar gradually and beat for 2 to 3 minutes until the mixture looks pale and fluffy.

Add the egg and vanilla:

Lightly beat the egg in a small bowl, then add it slowly to the butter mixture on low speed. Once it's fully mixed in, blend in the vanilla extract.

Alternate dry and wet ingredients:

On low speed, add one-third of the dry ingredients, mix until just combined, then add half the buttermilk. Repeat with another third of the dry mix, the rest of the buttermilk, and finish with the final third of dry ingredients. Scrape down the bowl as you go and don't overmix or the cupcakes will turn out tough.

Tint the batter:

In a small cup, stir together the white vinegar and pink gel food coloring. With the mixer on low, pour this into the batter and mix until the color is even and pretty.

Fill the liners:

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

Bake:

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 18 minutes so you don't overbake.

Cool completely:

Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool all the way before you frost them. Frosting warm cupcakes will melt the buttercream into a mess.

Make the buttercream:

In a clean bowl or stand mixer, beat the butter on medium speed for about a minute until it's creamy. Gradually add 2 cups of powdered sugar on low speed, then increase to medium and beat until smooth, about 2 minutes. Add the vanilla, cream, and salt, then beat on medium-high for 1 to 2 minutes until the frosting is light and fluffy. If it's too soft, add more sugar; if it's too stiff, add a little more cream.

Frost and decorate:

Transfer the buttercream to a piping bag fitted with your favorite tip, or just use a small offset spatula to swirl it on. Frost each cooled cupcake and finish with sprinkles, edible pearls, or pink sanding sugar if you like.

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The first time I made these for a friend's birthday, she teared up a little when I brought them out. She said it reminded her of the pink bakery box cakes from her childhood, except these tasted so much better. We sat on her porch that evening, eating cupcakes straight from the container and laughing until it got dark.

Storing and Serving

These cupcakes stay moist and fresh in an airtight container at cool room temperature for up to 2 days. If your kitchen is warm, you can refrigerate them, but let them sit out for about 20 minutes before serving so the frosting softens up and tastes creamy again. I've also frozen unfrosted cupcakes wrapped tightly in plastic for up to a month, and they thaw beautifully on the counter in about an hour.

Swaps and Variations

If you want an even more tender crumb, swap 2 tablespoons of the buttermilk for sour cream. For a natural pink hue, you can use beet powder instead of gel food coloring, though the color will be softer and more earthy. If you're making mini cupcakes, fill the liners only halfway and bake for 10 to 12 minutes, checking early so they don't dry out.

Final Touches

These cupcakes are forgiving and fun to decorate. You can tint the frosting a shade darker than the cake, leave it white for contrast, or even add a few drops of almond extract for a different flavor twist. I like to use a large star tip for a classic swirl, but a simple knife spread works just as well if you're not fussing with piping bags.

• Use a toothpick to swirl two colors of frosting together for a marbled effect.
• Top with fresh raspberries or a light dusting of freeze-dried strawberry powder for a fruity finish.
• If you're making these ahead, frost them the morning of your event so they look fresh and the frosting stays soft.

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There's something about a perfectly frosted pink cupcake that just makes people smile. Whether you're baking these for a celebration or just because it's Tuesday, they're guaranteed to feel special.

Recipe FAQs

→ What makes these cupcakes pink?

The pink color comes from gel food coloring mixed with white vinegar. For a natural alternative, beet powder creates a beautiful blush hue without artificial dyes.

→ Can I make these ahead of time?

Yes! Bake cupcakes up to one day in advance and store in an airtight container. Frost just before serving for the freshest appearance, though frosted cupcakes keep well for two days at room temperature.

→ Why use buttermilk in cupcakes?

Buttermilk's acidity reacts with baking soda to create extra lift, resulting in a tender, moist crumb. It also adds a subtle tanginess that balances the sweet buttercream perfectly.

→ How do I know when cupcakes are done baking?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The tops should spring back lightly when touched, typically after 18–22 minutes at 350°F.

→ Can I make mini cupcakes with this recipe?

Absolutely! Fill mini liners halfway and reduce baking time to 10–12 minutes. This yields approximately 24–30 mini cupcakes, perfect for bite-sized treats at parties.

→ What's the best way to store these cupcakes?

Keep frosted cupcakes in an airtight container at cool room temperature for up to 2 days. For longer storage, refrigerate unfrosted cupcakes and frost when ready to serve.