Baking has an almost mystical ability to bring people together, creating lasting memories filled with warmth and joy. My earliest recollections of baking involve cozy afternoons spent with my grandmother in her sunlit kitchen. I vividly remember the first time she allowed me to assist her in making cupcakes. The room was filled with laughter, the clinking of mixing bowls, and the sweet, comforting aroma of vanilla swirling through the air. It was an experience that etched itself into my heart, and it’s the very essence I hope to encapsulate with my Pink Velvet Cupcakes with Vanilla Buttercream Frosting. These charming confections are more than just a treat—they are a celebration of flavor, color, and cherished moments. Whether you’re baking them for a special occasion or simply indulging in a weekend activity, these cupcakes promise to become a firm family favorite.
Why You’ll Love These Cupcakes
Vibrant and Fun
The vibrant pink hue of these Pink Velvet Cupcakes immediately catches the eye, making them a hit with both children and adults. The color is not only visually appealing but also adds a sense of whimsy and delight, perfect for themed parties, baby showers, or simply to brighten up your dessert table. The cupcakes’ playful color encourages creativity in decoration, allowing you to tailor them to any occasion with a splash of edible glitter or a sprinkling of pink sanding sugar.
Rich and Moist
The secret to these cupcakes’ luxurious texture lies in the perfect blend of butter, oil, and buttermilk. This combination ensures that each bite is incredibly moist and flavorful, melting in your mouth and leaving you longing for more. The buttermilk adds a subtle tang that perfectly balances the sweetness, while the butter and oil contribute to the cupcakes’ rich, tender crumb.
Simple Ingredients
One of the beauties of this recipe is its simplicity. You’ll find that most of the ingredients are likely already stocked in your pantry. There’s no need for exotic or expensive components—just the familiar staples of good old-fashioned baking. This accessibility makes these cupcakes an ideal project for bakers of all skill levels, from novices to seasoned pros.
Versatile Decoration
The Vanilla Buttercream Frosting is a versatile canvas for your culinary creativity. Its creamy, smooth texture makes it ideal for a variety of decorative techniques, whether you prefer a classic swirl, intricate piping, or a minimalist approach. The frosting’s subtle vanilla flavor complements the cupcakes perfectly, and you can easily customize it with a dash of food coloring or a sprinkle of edible decorations.
Quick to Make
With a prep time of just 20 minutes and a bake time of 18 minutes, these cupcakes are a quick and satisfying project. Whether you’re whipping them up for a last-minute party or a spontaneous baking session, you’ll have a batch of delightful treats ready in no time. The straightforward process also makes this recipe a great choice for baking with kids, offering them a fun and rewarding experience.
The Recipe
Ingredients
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)
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
Prepare the Oven and Cupcake Pan
Start by preheating your oven to 350°F (175°C). This step ensures that your oven is at the perfect temperature when it’s time to bake, providing even heat distribution for perfectly risen cupcakes. Line a 12-cup muffin pan with cupcake liners to prevent sticking and ease removal.
Make the Pink Velvet Cupcake Batter
In a large mixing bowl, beat together the softened butter, sugar, and vegetable oil until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for incorporating air, which helps create a tender crumb. Add the egg and vanilla extract, beating until fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, and salt. Sifting helps to aerate the flour and mix the dry ingredients uniformly. 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. Mix gently to avoid over-mixing, which can lead to dense cupcakes.
In a small bowl, combine the baking soda and vinegar. This classic combination will bubble up, acting as a leavening agent to help the cupcakes rise. Quickly add this mixture to the batter and mix well. 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 throughout the batter.
Bake the Cupcakes
Fill each cupcake liner about 2/3 full with the batter. This allows room for the cupcakes to rise without overflowing. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cupcakes are cooked through. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This cooling step is vital for ensuring the frosting doesn’t melt upon application.
Prepare the Vanilla Buttercream Frosting
In a large mixing bowl, beat the softened butter on high speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. This gradual addition prevents a sugar cloud from forming. Add the vanilla extract and a pinch of salt, then beat on medium-high speed 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 2-3 minutes to make the frosting extra fluffy.
Frost and Decorate
Using a piping bag fitted with a large star tip, pipe a generous swirl of frosting onto each cooled cupcake. The star tip creates beautiful ridges that add to the visual appeal. For a touch of sparkle, sprinkle each cupcake with pink sanding sugar or edible glitter. This final touch enhances the cupcakes’ festive appearance and adds a delightful crunch.
Nutrition
Each cupcake contains approximately 320 calories, making them a delightful indulgence for special occasions.
Time
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
Kitchen Tools You’ll Need
- Mixing Bowls: Essential for combining both wet and dry ingredients separately.
- Electric Mixer: A handheld or stand mixer will speed up the process of creaming the butter and sugar and whipping the frosting.
- 12-Cup Muffin Pan: Provides the perfect shape and size for your cupcakes.
- Cupcake Liners: Prevent sticking and make removing the cupcakes from the pan easy.
- Piping Bag with a Star Tip: For creating decorative frosting swirls.
- Sifter: Ensures that the flour and powdered sugar are lump-free and aerated.
The Benefits of Each Ingredient
- All-Purpose Flour: Provides the structure necessary for the cupcakes to hold their shape.
- Granulated Sugar: Sweetens and contributes to the cupcakes’ moist texture.
- Unsalted Butter & Vegetable Oil: This combination ensures a moist crumb and rich flavor, with the butter adding depth and the oil keeping the texture light.
- Buttermilk: Its acidity reacts with the baking soda for a tender crumb, while its tangy flavor balances the sweetness.
- Cocoa Powder: Adds a subtle chocolate flavor and deepens the cupcakes’ flavor profile.
- Baking Soda & Vinegar: Their reaction produces carbon dioxide, creating a light, fluffy texture.
- Vanilla Extract: Enhances the flavor complexity, providing a warm, sweet undertone.
- Pink Food Coloring: Adds visual appeal, making the cupcakes fun and festive.
What to Serve With These Cupcakes
These Pink Velvet Cupcakes are a standout dessert on their own but pair wonderfully with a refreshing glass of milk or a hot cup of tea. For a full dessert spread, consider serving them alongside a batch of Classic Chocolate Chip Cookies for a delightful contrast. The combination of chocolate and vanilla creates a well-rounded flavor experience that guests will love.
Storage & Leftover Tips
If you find yourself with leftover cupcakes (a rare occurrence, I assure you), store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unfrosted cupcakes. Simply wrap each in plastic wrap and place them in a freezer bag for up to a month. When you’re ready to enjoy, thaw them at room temperature and frost before serving. This method preserves their freshness and flavor, allowing you to enjoy a sweet treat at your convenience.
There’s something truly special about sharing homemade treats, and I hope these Pink Velvet Cupcakes with Vanilla Buttercream Frosting bring as much joy to your home as they do to mine. Whether you’re reliving cherished memories or creating new ones, these cupcakes are sure to be a hit. Happy baking!
Pink Velvet Cupcakes with Vanilla Buttercream Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, beat together the softened butter, sugar, and vegetable oil until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, and salt.
- Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Pour in the buttermilk, followed by the remaining dry ingredients, mixing gently to avoid over-mixing.
- In a small bowl, combine the baking soda and vinegar (it will bubble up). Quickly add this mixture to the batter and mix well.
- 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.
- Fill each cupcake liner about 2/3 full with batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 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.
- In a large mixing bowl, beat the softened butter on high speed until creamy and smooth, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Add the vanilla extract and a pinch of salt, then beat on medium-high speed 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 2-3 minutes to make the frosting extra fluffy.
- Using a piping bag fitted with a large star tip, pipe a generous swirl of frosting onto each cooled cupcake.
- For a touch of sparkle, sprinkle each cupcake with pink sanding sugar or edible glitter.