Pink Velvet Cupcakes with Dreamy Vanilla Buttercream

Pink Velvet Cupcakes with Vanilla Dreamy Easy

By Emily CollinsSeptember 21, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever wondered how to make your Valentines Cake extra special? These Pink Velvet Cupcakes with Vanilla are the answer! They are not only beautiful but taste divine! Honestly, who can resist a cute, pink, and Tasty Cupcake , especially one with fluffy frosting?

Brief Overview

The Pink Velvet Cupcake Recipe is a modern twist. It is inspired by the classic red velvet cake. Think of it as a slightly sweeter, pinker version.

This recipe is of medium difficulty. It takes about an hour to make, plus cooling time. It yields 12 delicious cupcakes, perfect for sharing or, let's be honest, keeping all to yourself.

Main Benefits

One of the best things about these Pink Velvet Cupcakes is that they're perfect for any occasion. Whether it's a Cookies Valentines party, a birthday bash, or just a cosy night in, these Homemade Cupcakes always hit the spot.

Plus, they're a fantastic way to practice your Baking Recipes for Beginners skills. What makes them truly special is that they combine the comforting taste of vanilla with the subtle tang of buttermilk.

It is a total crowd pleaser, and it's so pretty that even your Great Aunt Mary will be impressed.

Let’s gather our ingredients to make some magic.

Ingredients & Equipment: Let's Get Baking!

Alright, let's gather everything we need. We're about to make some seriously tasty cupcakes. Pink Velvet Cupcakes are on the menu, baby! You'll need the usual suspects for baking.

Don't worry, I'll break it down.

Main Ingredients: The Heart of the Cupcake

All-purpose flour: 1 ½ cups (190g) . Use good quality flour; it makes a difference.
Baking powder: 1 tsp. Freshness is key!
Baking soda: ½ tsp.
Salt: ¼ tsp.
Unsalted butter (softened): ½ cup (113g) . It should be soft, but not melted.
Granulated sugar: ¾ cup (150g) .
Large eggs: 2 . Use room temperature eggs for better mixing.
Vanilla extract: 1 tsp. Don't skimp on the vanilla.
Buttermilk: ½ cup (120ml) . This gives the cupcakes a lovely tang.
Pink food coloring (gel): 1 tbsp . Gel gives the most vibrant color.
White vinegar: 1 tsp.
Baking soda (again!): 1 tsp.
Vanilla Buttercream :
Unsalted butter (softened): 1 cup (226g) .
Powdered sugar (sifted): 3-4 cups (360-480g) .
Milk or heavy cream: 2-3 tbsp .
Vanilla extract: 2 tsp .

Seasoning Notes: Spice Up Your Life!

Vanilla is the star here. A good vanilla extract is crucial for the vanilla buttercream frosting . You could also use vanilla bean paste.

Add a pinch of sea salt to the buttercream. This balances the sweetness.

Want to get a bit adventurous? Add a tiny pinch of nutmeg to the batter. This will be a tasty cupcake! Seriously!

Equipment Needed: Keep it Simple, Stupid!

12-cup muffin tin.
Cupcake liners. Pink ones, obviously!. We want to give a treat for our Valentines Cake or Cookies Valentines, or just a pink day.
Electric mixer (stand or hand mixer).
Mixing bowls.
Measuring cups and spoons.
Rubber spatula.
Piping bag and tip (optional).
Wire rack.

Honestly, you probably have most of this already. A whisk can replace the mixer. A spoon is a good alternative to the spatula.

Now that you have the ingredients, you're ready to try to make some Homemade Cupcakes. Pink Velvet Cupcakes are a great pick when thinking about Baking recipes for beginners and Dessert recipes.

And that is the Pink Velvet Cupcake recipe .

Alright, let's dive into the heart of making these Pink Velvet Cupcakes with Vanilla ! It's not just about following a recipe, it's about the journey, innit? Think of it as a chilled out afternoon with a bit of baking magic thrown in.

Cooking Method: Baking for the Win!

Baking the perfect cupcake is like finding the perfect song. It needs the right tempo and harmony. Let's get this show on the road.

Prep Steps: Get Your Ducks in a Row

First things first, mise en place is the name of the game. Honestly, having all your ingredients measured and ready is half the battle.

Chop, measure, and line that muffin tin! Makes life so much easier.

To save time, measure out all your dry ingredients together. Pop the Vanilla buttercream frosting ingredients in a separate bowl.

This is one of the best baking recipes for beginners . Remember to preheat your oven to 350° F ( 175° C) .

Safety first use oven gloves!

step-by-step Process: Let's Get Baking!

Cream the softened butter and sugar. Beat them together until light and fluffy.
Mix your wet ingredients separately. Add the wet ingredients into the dry ones bit by bit, do not overmix!
Add your pink food colouring. Mix until the colour looks even.
Fill the liners. Fill each liner 2/3 full.
Bake for 20- 22 minutes . Use a toothpick, it should come out clean. That means your tasty cupcakes are ready.

Pro Tips: The Secret Sauce

Want Pink Velvet Cupcakes that are genuinely next level? Here's the goss.

To prevent a lopsided cupcake, rotate the muffin tin halfway through baking. Avoid opening the oven too early or you might get a dip in the middle.

A classic baking blunder. Try using a thermometer to verify the actual temperature as ovens can vary wildly!

You can totally make the cupcakes a day ahead. Just keep them in an airtight container at room temperature. Perfect for those Valentines cake emergencies when you're also trying to get those Cookies Valentines sorted.

It's a total win!. Or just if you fancy some nice dessert recipes .

So there you have it, Pink Velvet Cupcake recipe goodness. Get baking and enjoy.

Recipe Notes for Your Pink Velvet Cupcakes

Alright, you’ve got the recipe for these gorgeous Pink Velvet Cupcakes with Vanilla buttercream down. Before you dive headfirst into baking these tasty cupcakes , let's chat about a few extra bits and bobs to ensure your bakes are absolutely perfect .

You know? It's all about making these your own.

Serving Suggestions: Make 'Em Pretty!

Think about how you want to wow people. For plating, a simple sprinkle of edible glitter elevates the whole thing.

Honestly, a little sparkle never hurt anyone. These would also make stunning Valentines cake, if you want to swap out the colours and add some chocolate or strawberries.

For complementary sides, a light fruit salad is always a winner. As for beverages? A cold glass of milk or a bubbly prosecco are both fantastic choices.

If you are planning to give Cookies Valentines for a loved one, why not include some mini pink velvet cupcakes as well

Storage Tips: Keep 'Em Fresh

These homemade cupcakes are best enjoyed fresh, let's be real. But if you’ve got leftovers, pop them in an airtight container in the fridge.

They'll be good for about 3 days. If you want them around longer, you can freeze unfrosted cupcakes. Just wrap them individually in cling film, then place them in a freezer bag.

Defrost at room temperature. Reheating isn't really necessary; just let them come to room temperature for the best texture.

Variations: Put Your Spin On It

Fancy a change? For a dairy-free version, swap out the butter for a plant based alternative and use almond milk instead of buttermilk. You got it!

For a seasonal twist, try adding a touch of lemon zest to the batter in the spring, or a hint of cinnamon in the fall.

The pink velvet cupcake recipe can be adapted to fit the season.

Nutrition Basics: A Treat, Not a Meal

Each Pink Velvet Cupcake has roughly 350 calories. There is also 3 grams of protein, 20 grams of fat, and 40 grams of carbohydrates.

Remember, these are a treat. The key health benefits? Well, they bring joy! These are one of the simplest baking recipes for beginners .

So there you have it! A few extra tips to help you bake the most amazing Pink Velvet Cupcakes . These will be one of the best dessert recipes .

These are also easy cupcake recipe that is sure to be a hit.

Go on, get baking, and enjoy every delicious bite!

Frequently Asked Questions

Help! My Pink Velvet Cupcakes with Vanilla are dry. What did I do wrong?

Dry cupcakes are often a result of overbaking or using too much flour. Double check your oven temperature with an oven thermometer, and be sure to measure your flour accurately using the spoon and level method (spoon flour into the measuring cup, then level off with a knife).

Also, remember, don't overmix the batter; once the wet and dry ingredients are combined, stop mixing!

Can I make these Pink Velvet Cupcakes with Vanilla ahead of time?

Absolutely! The unfrosted cupcakes can be baked a day or two in advance. Let them cool completely, then store them in an airtight container at room temperature. You can also freeze unfrosted cupcakes for up to a month.

Just thaw them completely before frosting, and nobody will know you're a kitchen ninja planning ahead!

My vanilla buttercream is too runny! How can I fix it?

Runny buttercream is usually caused by the butter being too warm or adding too much liquid. Pop the bowl of buttercream into the fridge for 15-20 minutes to firm up the butter, then re-whip it. If it's still too runny, add a tablespoon or two of sifted powdered sugar at a time until you reach the desired consistency.

Is there a substitute for buttermilk in these Pink Velvet Cupcakes with Vanilla?

No buttermilk, no problem! You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for about 5 minutes, and it's ready to use.

This works because the acid in the vinegar or lemon juice curdles the milk, mimicking the texture and acidity of buttermilk, which is important for that signature velvet crumb.

Can I make these cupcakes gluten-free?

Yes, you can adapt the Pink Velvet Cupcakes to be gluten-free. Substitute the all-purpose flour with a good quality gluten-free all-purpose blend. Make sure it contains xanthan gum (or add some) as this is crucial for structure.

Keep an eye on baking time; gluten-free bakes sometimes need a little less time in the oven.