Tickled Pink Velvet Cupcakes with Dreamy Vanilla Buttercream

Tickled Pink Velvet Cupcakes Dreamy Vanilla Easy Recipe

By Emily CollinsSeptember 12, 2025

Table of Contents

Recipe Introduction: Tickled Pink Velvet Cupcakes

Ever wondered how to make something utterly gorgeous and yummy? Honestly, these Pink Velvet Cupcakes with Vanilla are it. They're like a hug in cupcake form. Seriously!

These Pink Velvet Cupcakes aren't your average bake. This recipe is a spin on classic red velvet. A bit brighter, lighter and more fun.

It's American in origin, but with a twist. These delightful Homemade Cupcakes are perfect for afternoon tea. A medium difficulty bake, you'll need an hour for prep, baking and cooling.

This recipe makes 12 cupcakes.

What Makes These Cupcakes So Good?

Beyond the pretty pink hue, these Pink Desserts are wonderfully moist. That's all thanks to the buttermilk. Plus, they are topped with a cloud of delicious Creamy Vanilla Frosting .

These Valentines Cakes And Cupcakes are perfect for spreading the love, or just as great for a bake sale. The best thing about these cupcakes? They bring a little bit of joy with every bite.

This is an Easy Cupcake Recipe to impress your mates.

A Little Bit of Magic: Ingredients

Time to gather your bits and bobs. Remember, good ingredients make good cupcakes. You'll need your usual baking suspects: flour, sugar, butter, and eggs.

Don't forget the buttermilk and vanilla! The secret ingredient? A touch of cocoa powder and red food colouring for that signature velvet look.

For the Vanilla Buttercream Recipe , you'll need softened butter, icing sugar, heavy cream and vanilla extract.

Right, let's dive into what you'll need for these Pink Velvet Cupcakes with Vanilla . Trust me, it's easier than building an IKEA flatpack! It is one of the greatest Valentines Cakes And Cupcakes ideas.

Ingredients & Equipment

Main Players

For these Homemade Cupcakes , you'll need the usual suspects. Get 1 ½ cups (192g) of all-purpose flour. Level it off nicely! You also need ¾ teaspoon of baking soda, and ½ teaspoon of salt.

Next up is ½ cup (115g) of softened, unsalted butter, and ¾ cup (150g) of granulated sugar. Grab 2 large eggs and 1 teaspoon of vanilla extract.

Don’t forget 1 tablespoon of unsweetened cocoa powder, ½ cup (120ml) of buttermilk, 1 tablespoon of red gel food coloring (gel is best for that perfect pink!), and 1 teaspoon of white vinegar.

Quality wise, make sure your butter is actually softened , not melted. It should be yielding, not a puddle. Your buttermilk should smell faintly tangy, not sour.

It gives these Pink Velvet Cupcakes a great texture.

Seasoning Notes: A Flavour Fandango

We're not just chucking stuff in. It's all about balance. The touch of cocoa and buttermilk give these cupcakes that signature tang.

The vinegar helps with the rise and reacts with the baking soda. You know?

For flavour enhancers, a good vanilla extract is key. Don't scrimp on it! If you're feeling adventurous, try a tiny pinch of almond extract. Just a tiny bit.

Want to skip the red food coloring? Beetroot powder can work, but be warned, the color won't be as vibrant.

It’s all about those Pink Desserts ! This recipe for Valentine Snacks is really awesome, and it is also great for a Desserts for Bake Sale .

Equipment Lowdown

Right, let's talk gear. You absolutely need a 12-cup muffin tin and some cupcake liners. Obviously. An electric mixer (stand or hand held) will make your life so much easier.

Some mixing bowls and measuring bits. A rubber spatula is a must, and a wire rack is ideal. If you're feeling fancy, grab a piping bag for the Creamy Vanilla Frosting .

Don't have a fancy stand mixer? No worries! A hand mixer will do the trick. Need to whip up some delicious Easy Cupcake Recipe for Valentines Cakes And Cupcakes ? Remember to also grab a large bowl or pot to make easy clean-up!

**Baking Your Way to Pink Velvet Cupcake Heaven**

Fancy making something special? Let's bake some Pink Velvet Cupcakes with Vanilla ! Honestly, these are gorgeous Valentines Cakes and Cupcakes .

This Easy Cupcake Recipe will make you a star baker. Trust me, it's easier than you think.

Prep Steps: The Secret to Success

First, get everything ready. This is called mise en place , fancy eh? Soften your butter and get the buttermilk out.

Also, preheat your oven to 350° F ( 175° C) . Line your muffin tin. This saves time later. Nobody likes rushing about.

Safety first, though! Oven gloves are your best friend.

step-by-step: From Bowl to Deliciousness

Whisk together flour, baking soda, and salt.
Cream butter and sugar. Make it light and fluffy.
Add eggs, one at a time. Stir in vanilla.
Make a cocoa paste with food coloring.
Mix wet and dry ingredients. Don’t overmix.
Stir in the vinegar. Watch it fizz!
Fill cupcake liners. About 2/3 full is perfect.
Bake for 18- 22 minutes . A toothpick should come out clean.

The ideal baking temperature is 350° F ( 175° C) . Watch for that golden brown edge. Remove when ready and let them cool completely!

Pro Tips: Homemade Cupcakes Magic

Want that extra oomph ? Room temperature ingredients are key. Seriously! This makes a smoother batter. Don’t overmix the batter.

It makes tough cupcakes. Use gel food coloring for that perfect Pink Dessert colour. If you want to make these ahead, bake the cupcakes and freeze them.

Then, whip up the Creamy Vanilla Frosting when you're ready to serve. Valentine Snacks and other holidays are perfect! Oh my gosh, did I mention to sift your powdered sugar for the Vanilla Buttercream Recipe ? No lumps! Trust me on that one.

Let me know how your baking goes, and let's put the bake in Desserts for Bake Sale ! And don’t forget the key ingredient of Baking with Buttermilk to add that special tang to your cupcake experience.

Recipe Notes for Your Perfect Pink Velvet Cupcakes

Alright, let's dive into the nitty gritty. Got your apron on? Good. These notes are like secrets whispered from my kitchen to yours.

So let's talk about getting these Pink Velvet Cupcakes with Vanilla just right. We're aiming for perfect homemade cupcakes after all.

Serving Suggestions: A Little Bit of Pizazz

Want to make your Pink Velvet Cupcakes stand out? Think presentation. A swirl of creamy Vanilla Frosting piped high is a classic.

Try adding some edible glitter for extra sparkle! You could use some themed sprinkles, like the heart ones around Valentines Cakes And Cupcakes time.

Maybe, a few fresh raspberries balanced on top? Pairs well with a bubbly rosé or a nice cuppa. Just saying!

Storage Tips: Keep 'Em Fresh

Honestly, these rarely last long in my house. Store leftover cupcakes in an airtight container. Keep them in the fridge for up to 3 days.

That Vanilla Buttercream Recipe tends to melt at room temperature. Freezing isn't ideal. The texture might change. But, if you must, wrap them individually in cling film.

Then, put them in a freezer bag. Thaw them at room temperature. I once tried to speed it up with the microwave.

Let's just say, it wasn't pretty.

Variations: Make 'Em Your Own

Fancy a twist? For a gluten-free version, swap in a gluten-free all-purpose flour blend. Use almond milk instead of buttermilk.

For a slightly healthier twist, reduce the sugar. It won't affect the texture much. Around Christmas, I sometimes add a pinch of cinnamon to the batter.

Experiment and make these Valentine Snacks truly yours.

Nutrition Basics: Sweet Treats in Moderation

Let's be real. These aren't exactly health food. But knowing what you're eating is always good. Each cupcake clocks in around 320 calories.

It's mostly sugar and fat. A little protein, though. It gives you energy, yeah? But everything in moderation, my friend.

These Pink Desserts are great for a treat at a Desserts for Bake Sale .

So, there you have it. My top tips. Now go forth and bake! Don't be afraid to make mistakes. That's how we learn.

I always say easy cupcake recipe is the perfect treat for you! Happy Baking!

Frequently Asked Questions

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

Oh dear, that's a bit of a bummer, isn't it? Dry cupcakes usually mean one of two things: overbaking or too much flour. Make sure you're measuring your flour accurately spooning and leveling is key! Also, keep a close eye on the baking time and check for doneness with a toothpick.

It should come out clean or with a few moist crumbs attached, but not wet batter.

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

Absolutely! You can bake the cupcakes up to 2 days in advance. Let them cool completely, then store them in an airtight container at room temperature. Hold off on frosting them until you're ready to serve. The unfrosted cupcakes can also be frozen for up to a month.

Just wrap them individually in cling film then place them in a freezer bag or container.

My vanilla buttercream is a bit runny. How can I fix it?

Runny buttercream is a common baking woe! Usually, it means the butter is too warm. Pop your bowl of buttercream into the fridge for about 15-20 minutes to firm up the butter. Then, give it another beating.

If it's still too runny, add a tablespoon or two of sifted powdered sugar at a time until it reaches the desired consistency. Remember, patience is a virtue, especially when it comes to buttercream!

I don't have buttermilk. What can I use instead in these Pink Velvet Cupcakes with Vanilla?

No worries, you can easily make a buttermilk substitute. Simply add 1 tablespoon of lemon juice or white vinegar to a ½ cup of whole milk. Stir and let it sit for about 5 minutes. The milk will curdle slightly, mimicking the acidity of buttermilk.

This works like a charm and you won't even know the difference honestly, guv’nor!

Can I make these cupcakes without food coloring, or with a natural alternative?

Of course! If you're not keen on artificial food coloring, you can use beetroot powder for a more natural pink hue. Be aware that the color won't be as vibrant as with gel food coloring, and it might impart a slight earthy flavour.

Alternatively, you can leave out the food coloring altogether for more of a "vanilla velvet" cupcake.

What's the best way to store leftover Pink Velvet Cupcakes with Vanilla?

To keep your cupcakes fresh as a daisy, store them in an airtight container at room temperature for up to 3 days. If it's particularly warm, storing them in the fridge might be a better shout, but be aware that the frosting can firm up a bit.

Give them a few minutes at room temperature before serving to soften it up again.