Why Make This Recipe
Pink Velvet Cupcakes with Vanilla Buttercream are a delightful treat that adds a pop of color and flavor to any occasion. They are soft, moist, and perfect for celebrations, from birthdays to tea parties. The vibrant pink hue and creamy frosting make them visually appealing, while the rich taste will satisfy your sweet cravings. Plus, making these cupcakes at home is simple and fun, allowing you to impress your friends and family with your baking skills!
How to Make Pink Velvet Cupcakes with Vanilla Buttercream
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Red food coloring
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add red food coloring until desired color is achieved.
- Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- For the vanilla buttercream, beat together the softened butter and powdered sugar until creamy.
- Add heavy cream and vanilla extract and beat until fluffy.
- Frost the cooled cupcakes with the buttercream and enjoy!
How to Serve Pink Velvet Cupcakes with Vanilla Buttercream
Serve these cupcakes on a pretty platter, and they will surely catch everyone’s eye. You can pair them with a cup of tea or coffee for a delightful afternoon snack. They are also great for parties, so feel free to decorate them with sprinkles or edible glitters for an extra festive touch!
How to Store Pink Velvet Cupcakes with Vanilla Buttercream
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them to room temperature before serving for the best flavor and texture.
Tips to Make Pink Velvet Cupcakes with Vanilla Buttercream
- Measure your ingredients accurately for the best results.
- Use room temperature butter and eggs for easier mixing.
- Adjust the amount of red food coloring to achieve your preferred shade of pink.
- Don’t overmix the batter after adding the dry ingredients; mix until just combined.
- For a richer flavor, you can add a bit of almond extract to the buttercream.
Variations
For a fun twist, you can replace the vanilla buttercream with cream cheese frosting. This adds a tangy flavor that complements the sweetness of the cupcakes beautifully. You can also try adding chocolate chips or sprinkles to the batter for added texture and fun!
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. You can add a little vinegar or lemon juice to make it resemble buttermilk.
Can I make the batter in advance?
It’s best to bake the batter the same day to maintain freshness, but you can prepare the ingredients and store them separately until you’re ready to bake.
Can I freeze the cupcakes?
Yes, you can freeze the cupcakes. Just make sure to wrap them tightly before freezing. They can last up to three months in the freezer.
Pink Velvet Cupcakes with Vanilla Buttercream
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup unsalted butter, softened Use room temperature butter for easier mixing.
- 1 cup buttermilk You can substitute with regular milk mixed with vinegar or lemon juice.
- 2 large eggs Use room temperature eggs.
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 tablespoon red food coloring Adjust to achieve desired shade of pink.
Vanilla Buttercream Ingredients
- 2 cups powdered sugar
- 0.5 cup unsalted butter, softened Use room temperature butter.
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add red food coloring until desired color is achieved.
Baking
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
Making Vanilla Buttercream
- Beat together the softened butter and powdered sugar until creamy.
- Add heavy cream and vanilla extract and beat until fluffy.
Frosting
- Frost the cooled cupcakes with the buttercream and enjoy!