Pink Velvet Cupcakes with Vanilla

The kitchen counter was covered in pink dust—powdered sugar everywhere—because my daughter decided she wanted to help make birthday cupcakes for her best friend. Three years ago, I almost called the whole thing off when she dumped an entire container of glitter sprinkles into the frosting bowl. But you know what? Those messy, over-the-top pink cupcakes were the hit of the party, and Ive been tweaking this recipe ever since to get that perfect blush color without the glitter explosion.

Last spring, my neighbor asked me to make these for her daughters graduation party. She sent me a text at midnight asking if I could double the batch because everyone kept taking seconds. I ended up making 48 cupcakes in my tiny apartment kitchen with flour coating my pajama pants, but seeing that pink tower of cupcakes on the dessert table made every minute worth it.

Ingredients

• Cake flour: The lower protein content gives these cupcakes their signature airy texture, but if you only have all-purpose flour, sift it with cornstarch to mimic the effect
• Buttermilk: This is the secret weapon for tenderness and that subtle tang that balances the buttercream
• White vinegar: Reacts with the baking soda for extra lift and enhances the pink food coloring
• Room temperature ingredients: This is non-negotiable—cold ingredients will make your batter curdle and affect the final texture
• Pink gel coloring: Gel gives you that soft blush without adding liquid like traditional food coloring does
• Powdered sugar: Sifting first prevents those stubborn lumps that ruin silky frosting

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Prep your oven and pan:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners

Whisk the dry ingredients:

Sift together cake flour, baking powder, baking soda, and salt in a medium bowl

Cream the butter and sugar:

Beat butter for 1 minute until smooth, then gradually add sugar and beat for 2 to 3 minutes until light and fluffy

Add the egg and vanilla:

Lightly beat the egg in a small bowl, then slowly mix it into the butter mixture followed by vanilla extract

Alternate wet and dry:

Mix in one-third of the dry ingredients, then half the buttermilk, repeating until everything is just combined and being careful not to overmix

Add the pink magic:

Stir white vinegar and pink gel coloring together, then pour into the batter and mix until evenly tinted

Fill and bake:

Divide batter among the 12 liners, filling two-thirds full, then bake for 18 to 22 minutes until a toothpick comes out with just a few moist crumbs

Cool completely:

Let rest in the pan for 5 minutes, then move to a wire rack to cool entirely before frosting

Make the buttercream:

Beat butter until creamy, gradually add powdered sugar, then mix in vanilla, cream, and salt until fluffy

Frost and decorate:

Pipe or spread frosting onto cooled cupcakes and add sprinkles if you are feeling festive

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My sister in law finally admitted she eats these for breakfast sometimes. I pretended to be shocked, but honestly, after testing this recipe so many times, I have definitely grabbed a leftover cupcake with my morning coffee more than once. Theres something about that pink frosting first thing in the morning that just makes the day feel a little more celebratory.

Getting That Perfect Pink

Start with less food coloring than you think you need. You can always add more, but you cannot take it back. I learned this the hard way when I made what I called neon disaster cupcakes for a baby shower. Now I dip a toothpick into the gel and add tiny amounts at a time until I hit that soft blush color.

Frosting Like a Pro

Let your buttercream sit for 10 minutes after mixing before you start piping. It firms up slightly and holds those pretty swirls much better. Also, if your kitchen is warm, pop the frosting bowl in the fridge for 5 minutes halfway through piping your batch.

Make Ahead Magic

You can bake the cupcakes up to 24 hours in advance if you store them in an airtight container. The frosting actually benefits from sitting on the cupcakes for a few hours—it softens slightly and adheres better to the cake.

• Freeze unfrosted cupcakes for up to 3 months, wrapped tightly in plastic then foil
• Let frozen cupcakes thaw at room temperature still wrapped to prevent condensation
• Frost only after they have completely thawed and come to room temperature

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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There is something genuinely joyful about pulling a pan of pink cupcakes out of the oven, no matter the occasion. Whether it is a birthday or just a Tuesday that needs a little brightening up, these never fail to bring smiles.

Recipe Questions & Answers

→ What gives these cupcakes their pink color?

The vibrant pink hue comes from a small amount of pink gel food coloring, which is added to the batter along with white vinegar. For a natural alternative, you could use beet powder.

→ How can I ensure my cupcakes are moist and tender?

Using room-temperature ingredients, especially butter and buttermilk, is crucial for a smooth batter and even baking. Avoid overmixing the batter, which can lead to tough cupcakes. Cake flour also contributes to a tender crumb.

→ What's the secret to a fluffy vanilla buttercream?

Start with softened, room-temperature butter and beat it until creamy. Gradually add sifted powdered sugar, then beat on medium-high speed with vanilla extract, heavy cream, and a pinch of salt until the frosting is light and airy. Adjust consistency with more sugar or cream.

→ Can I make these ahead of time?

Yes, frosted cupcakes can be stored in an airtight container at cool room temperature for up to two days. If you're not frosting them immediately, store cooled, unfrosted cupcakes similarly and frost just before serving for best results.

→ What are some tips for perfect baking?

Always preheat your oven properly. Fill cupcake liners about two-thirds full to prevent overflow. Bake until a toothpick comes out clean or with a few moist crumbs, as overbaking can dry them out. Let them cool completely before frosting.

→ Can I substitute ingredients for dietary needs?

While this particular creation contains wheat, eggs, and milk, some substitutions might be possible. For example, a gluten-free flour blend might work, but results may vary. Always check labels for specific allergen concerns, especially with food colorings.