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Fluffy Pink Velvet Cupcakes Vanilla Frosting

Fluffy Pink Velvet Cupcakes Vanilla Frosting

This recipe offers a delightful and easy way to create visually stunning cupcakes with a tender, moist crumb and a luscious vanilla frosting, perfect for any occasion that calls for a touch of sweetness and whimsy.
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Prep Time 30 minutes
Cook Time 25 minutes
0 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pink Velvet Cupcakes:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 cup buttermilk at room temperature
  • 1/2 cup unsalted butter softened
  • 2 large eggs at room temperature
  • 2 tablespoons red food coloring gel or more, to achieve desired shade
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
For the Vanilla Frosting:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1/4 cup milk or heavy cream at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch salt optional, to balance sweetness

Equipment

  • Muffin Tin
  • Paper cupcake liners
  • Large bowl
  • Medium Bowl
  • Electric mixer
  • Whisk
  • Wooden Skewer or Toothpick
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder.
    2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon unsweetened cocoa powder
  3. In a separate medium bowl, whisk together the buttermilk, softened unsalted butter, and large eggs until well combined.
    1 cup buttermilk, 1/2 cup unsalted butter, 2 large eggs
  4. To the wet ingredients, add the red food coloring gel, white vinegar, and vanilla extract. Whisk until the color is evenly distributed and the mixture is a vibrant pink. The vinegar reacts with the baking soda to create a lighter texture.
    2 tablespoons red food coloring gel, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
  5. Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk by hand) until just combined. Be careful not to overmix, as this can result in tough cupcakes. A few lumps are okay.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
  9. In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.
    1 cup unsalted butter
  10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until incorporated. Scrape down the sides of the bowl as needed.
    3 cups powdered sugar
  11. Once all the powdered sugar is incorporated, add the milk or heavy cream, vanilla extract, and a pinch of salt if desired. Beat on medium-high speed until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add a little more milk (1 teaspoon at a time); if it's too thin, add a little more powdered sugar (1 tablespoon at a time).
    1/4 cup milk or heavy cream, 1 1/2 teaspoons vanilla extract, 1 pinch salt
  12. Once the cupcakes are completely cool, spread or pipe the vanilla frosting onto each cupcake.

Notes

Ensure cupcakes are completely cool before frosting. Store frosted cupcakes in an airtight container in the refrigerator.