Save to Pinterest These airy, blush-pink cupcakes are tender and moist, crowned with a dreamy vanilla buttercream swirl. A hint of tanginess balances the sweetness, making each bite irresistible—perfect for celebrations or a special treat.
Save to Pinterest The secret to these elegant cupcakes lies in the balance of acidity and sweetness. By using buttermilk and a touch of vinegar, you achieve a velvet-like texture that pairs perfectly with the rich, creamy vanilla frosting.
Ingredients
- For the Cupcakes
- 1¼ cups (155 g) cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons (55 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- ⅔ cup (160 ml) buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon pink gel food coloring (adjust as desired)
- For the Vanilla Buttercream Frosting
- ½ cup (115 g) unsalted butter, at room temperature
- 2 to 2½ cups (240–300 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream or whole milk
- Pinch of salt
- Optional: a drop of pink food coloring for tinted frosting
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Step 2
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Step 3
- In a large mixing bowl or stand mixer, beat the butter on medium speed for 1 minute until smooth. Gradually add granulated sugar, beating for 2–3 minutes until light and fluffy.
- Step 4
- Lightly beat the egg in a small bowl. With the mixer on low, slowly add the egg, mixing until fully incorporated. Blend in the vanilla extract.
- Step 5
- On low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half the buttermilk, mix, then repeat with another third of the dry mix, the remaining buttermilk, and finish with the final third of dry ingredients. Scrape down the bowl as needed. Do not overmix.
- Step 6
- In a small cup, stir together the white vinegar and pink gel food coloring. With the mixer on low, pour this mixture into the batter and mix until evenly tinted.
- Step 7
- Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the pan gently to release air bubbles.
- Step 8
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 9
- Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Step 10
- For the frosting: In a clean bowl or stand mixer, beat the butter on medium speed until creamy (about 1 minute). Gradually add 2 cups of powdered sugar on low, then increase to medium and beat until smooth (about 2 minutes). Add vanilla, cream, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. If needed, add more sugar for stiffness or more cream for softness. Mix in a drop of pink food coloring if desired.
- Step 11
- Transfer the buttercream to a piping bag fitted with your preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar, if desired.
Zusatztipps für die Zubereitung
For the best texture and even baking, always ensure your butter, eggs, and buttermilk are at room temperature. Store your finished cupcakes in an airtight container at cool room temperature for up to 2 days to maintain freshness.
Varianten und Anpassungen
To make these cupcakes extra tender, try substituting 2 tablespoons of buttermilk with sour cream. For a more natural approach to the pink color, swap the gel food coloring for beet powder. If you prefer mini cupcakes, fill the liners halfway and bake for 10–12 minutes.
Serviervorschläge
Once frosted, elevate the presentation by decorating with sprinkles, edible pearls, or pink sanding sugar. These cupcakes look stunning when served on a simple white platter, allowing their vibrant pink hue to take center stage.
Save to Pinterest These Pink Velvet Cupcakes are more than just a dessert; they are a charming addition to any celebration. Their soft texture and sweet, vanilla-scented frosting ensure that every bite is as memorable as the last.
Common Recipe Questions
- → Can I make these cupcakes without cake flour?
Yes, substitute with all-purpose flour sifted with 2 tablespoons of cornstarch for every cup of cake flour needed. This creates a lighter, more tender crumb similar to cake flour.
- → How do I store leftover cupcakes?
Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for best texture.
- → Can I use natural food coloring instead of gel?
Absolutely. Swap the pink gel coloring for beet powder to achieve a natural pink hue. Start with 1-2 teaspoons and adjust based on desired color intensity.
- → Why do I need to use room temperature ingredients?
Room temperature butter, eggs, and buttermilk blend more smoothly, creating a uniform batter that bakes evenly. Cold ingredients can cause the butter to seize and create lumps in your batter.
- → Can I make mini cupcakes with this batter?
Yes, fill mini cupcake liners halfway and reduce baking time to 10-12 minutes. This batter yields approximately 24-30 mini cupcakes, perfect for parties or bite-sized treats.
- → What makes these cupcakes different from regular vanilla cupcakes?
The addition of buttermilk and white vinegar creates a tender, moist crumb with a subtle tang that balances the sweetness. The pink coloring and slightly denser texture distinguish them from standard vanilla cupcakes.