Pink Velvet Cupcakes with Vanilla Buttercream
Delightful pink velvet cupcakes topped with fluffy vanilla buttercream, perfect for any celebration.
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!
Notes
To store cupcakes, keep them in an airtight container at room temperature for up to three days or refrigerate for up to a week. Bring to room temperature before serving for best flavor and texture. You can replace the vanilla buttercream with cream cheese frosting for a tangy twist.