Soft, tender, and delicately hued, pink velvet cupcakes with sweet vanilla frosting feel like a little celebration in every bite. When I first experimented with this recipe, I was aiming for something more subtle than a traditional red velvet, and the result was pure magic. Each cupcake is a perfect swirl of rosy cake, moist and soft enough to almost melt on your tongue, and the luscious vanilla frosting on top adds a creamy sweetness that balances the slight tang from the buttermilk and vinegar. Whether you’re baking for a birthday, a tea party, or just because you deserve a bit of pink-hued joy, these cupcakes tick every box. They’re beginner-friendly, but the flavors and presentation make them feel special enough for any celebration.
Baking these cupcakes always feels like a warm hug from my oven. I love how the batter transforms from pale cream to pretty pink as I fold in the food coloring, and that gentle fizz when the vinegar meets baking soda gives them the lightest crumb. Once they’re out of the oven, the scent of sweet vanilla mingles with a hint of tangy buttermilk, inviting you to savor them even before the frosting goes on. And oh, the frosting! It’s whipped to airy perfection with just the right amount of heavy cream, making every swirl look like a fluffy cloud. Pull up a chair, grab your mixer, and let’s dive into this recipe—you’re in for a treat!
KEY INGREDIENTS IN PINK VELVET CUPCAKES WITH SWEET VANILLA FROSTING
Before you get started, let’s chat about the heart and soul of this recipe: the ingredients. Each element plays a special role, ensuring your cupcakes turn out light, moist, and beautifully pink, while the frosting remains silky and smooth.
- All-purpose flour: Provides structure and a tender crumb; it’s the foundation that holds everything together.
- Cornstarch: Lightens the texture by softening the flour’s protein, giving these cupcakes a fine, velvety bite.
- Baking soda: Acts as a leavening agent that reacts with vinegar for lift, ensuring the cupcakes rise beautifully.
- Salt: Balances sweetness and enhances the other flavors, making every note pop.
- Unsalted butter: Adds richness and moisture; softened butter creams easily with sugar to create a fluffy base.
- Granulated sugar: Sweetens the cake and helps trap air during creaming, contributing to a light texture.
- Large egg: Binds ingredients and adds moisture, while also providing structure.
- Large egg yolk: Enriches the batter, boosting tenderness and adding a hint of vanilla undertone.
- Vanilla extract: Infuses warm, aromatic notes into both the cake and frosting.
- Buttermilk: Offers tangy moisture that reacts with baking soda for rise and creates a tender crumb.
- Red food coloring: Transforms the batter into a charming pink hue without affecting taste.
- Vinegar: Reacts with baking soda to create lift and contributes a subtle tang that enhances flavor.
- Powdered sugar: Sweetens and stabilizes the frosting, giving it that perfect silky texture.
- Heavy cream: Lightens the frosting, making it airy and easier to pipe.
HOW TO MAKE PINK VELVET CUPCAKES WITH SWEET VANILLA FROSTING
Getting organized before you begin is key—measure out ingredients, preheat your oven, and line your muffin tin so everything flows smoothly. From whisking the dry ingredients to piping the final frosting swirl, each step builds on the last for perfect pink velvet cupcakes.
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners, ensuring each cup is snugly fitted for even baking.
2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until fully combined. Set aside this dry mix for later.
3. In a large bowl, cream together the softened butter and granulated sugar on medium speed for about 3–4 minutes, until the mixture turns light in color and fluffy in texture.
4. Beat in the egg and then the egg yolk, one at a time, making sure each addition is fully incorporated before adding the next. Stir in the vanilla extract until smooth.
5. In a small bowl, combine the buttermilk, red food coloring, and vinegar, stirring until the color is evenly distributed.
6. Gradually add the dry ingredients and the buttermilk mixture to the butter-sugar mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined, careful not to overmix.
7. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full so there’s just enough room for them to rise without overflowing.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after 15 minutes to prevent over-browning.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
10. For the Sweet Vanilla Frosting: In a large bowl, beat the butter on medium speed until creamy and smooth, about 2 minutes.
11. Gradually add the powdered sugar, about ½ cup at a time, beating well after each addition to avoid lumps.
12. Stir in the vanilla extract and heavy cream, then beat the frosting on high speed for 2–3 minutes until it’s light, fluffy, and holds its shape.
13. Pipe or spread the frosting onto the cooled cupcakes using a piping bag fitted with your favorite tip or a small offset spatula for pretty swirls.
SERVING SUGGESTIONS FOR PINK VELVET CUPCAKES WITH SWEET VANILLA FROSTING
These delightful pink velvet cupcakes shine on any dessert table, and a few styling touches can elevate them even further. Whether you’re going for a whimsical tea party or a sophisticated gathering, these serving ideas will help you present your cupcakes in style and flavor harmony.
- Fresh Berries Garnish: Top each frosted cupcake with a single fresh raspberry or sliced strawberry for a burst of color and a slight tartness that balances the sweet frosting.
- Edible Flower Decor: Place a tiny edible flower—like a viola or pansy—on each swirl for a garden-fresh look that’s perfect for bridal showers or ladies’ lunches.
- Mini Candy Crunch: Sprinkle crushed freeze-dried raspberries or pink sanding sugar over the frosting to add a delicate crunch and intensified color.
- Dessert Platter Pairing: Arrange cupcakes on a tiered cake stand alongside macarons or petit fours to create an enticing dessert buffet that wows every guest.
HOW TO STORE PINK VELVET CUPCAKES WITH SWEET VANILLA FROSTING
Maintaining the freshness and vibrant flavor of your pink velvet cupcakes is all about proper storage techniques. Whether you’re planning to bake ahead for a celebration or you have leftovers, these tips will help keep your cupcakes moist, colorful, and irresistibly delicious.
- Room Temperature Storage: Store the cupcakes in an airtight container at cool room temperature for up to 2 days. This method preserves the cake’s softness without risking condensation under the frosting.
- Refrigeration: For longer storage (up to 3 days), place cupcakes in a sealed container in the fridge. Before serving, let them sit at room temperature for 30 minutes to soften the frosting and restore optimal flavor.
- Separate Frosting: If you want to bake in advance, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, then frost just before serving to keep the tops looking pristine.
- Freezing: Freeze unfrosted cupcakes in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw at room temperature, then frost as usual for a fresh-from-scratch experience.
CONCLUSION
Baking these pink velvet cupcakes with sweet vanilla frosting has been such a joyful adventure, and I hope you’ve enjoyed learning every step just as much as I love sharing them. From whisking together the dry ingredients to piping those perfect frosting swirls, this recipe brings out the little baker in all of us. You can truly see how a handful of simple pantry staples—flour, butter, sugar, eggs, and that pretty pink coloring—come together to create something extraordinary. The result is a moist, fluffy cake with a subtle tang from the buttermilk and vinegar, complimented by a smooth, sweet vanilla frosting that practically melts on your tongue. Whether you’re celebrating a milestone or simply treating yourself, these cupcakes deliver both a visual and flavor punch.
Feel free to print out this article and keep it in your favorite recipe binder—trust me, you’ll want to revisit this one again and again. And if you’re curious about common baking questions, don’t forget there’s an FAQ section right below. I’d love to hear how your cupcakes turn out, any creative twists you tried, or if you have questions about the process. Leave a comment with your feedback, ask for baking tips, or share your own cupcake stories—I’m here to help and can’t wait to chat with you in the comments! Enjoy every pink, velvety moment.
Pink Velvet Cupcakes with Sweet Vanilla Frosting
Description
Soft, velvety, and beautifully pink, these cupcakes are topped with a luscious vanilla frosting that melts in your mouth. Perfect for any sweet occasion!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
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In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
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Beat in the egg and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.
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In a small bowl, combine the buttermilk, red food coloring, and vinegar.
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Gradually add the dry ingredients and the buttermilk mixture to the butter mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined.
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Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
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For the Sweet Vanilla Frosting:
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In a large bowl, beat the butter until creamy and smooth.
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Gradually add the powdered sugar, beating well after each addition.
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Stir in the vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
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Pipe or spread the frosting onto the cooled cupcakes.
Note
- You can use gel food coloring for more intense color without altering the consistency of the batter.
- If you don't have buttermilk, substitute it by adding 1/2 tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
- The cupcakes can be stored in an airtight container at room temperature for up to 3 days.
