Save These airy, blush-pink cupcakes are tender and moist, crowned with a dreamy vanilla buttercream swirl. A hint of tanginess balances the sweetness, making each bite irresistible—perfect for celebrations or a special treat.
Save Pink velvet cupcakes are a charming variation of the traditional red velvet cake, offering a lighter color and a delicate vanilla-forward flavor profile. By utilizing white vinegar and buttermilk, this recipe achieves a signature 'velvet' feel that is both airy and moist, ensuring a professional bakery-quality result at home.
Ingredients
For the Cupcakes:
- 1¼ cups (155 g) cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons (55 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- ⅔ cup (160 ml) buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon pink gel food coloring
For the Vanilla Buttercream Frosting:
- ½ cup (115 g) unsalted butter, at room temperature
- 2 to 2½ cups (240–300 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream or whole milk
- Pinch of salt
- Optional: a drop of pink food coloring for tinted frosting
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Step 2
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Step 3
- In a large mixing bowl or stand mixer, beat the butter on medium speed for 1 minute until smooth. Gradually add granulated sugar, beating for 2–3 minutes until light and fluffy.
- Step 4
- Lightly beat the egg in a small bowl. With the mixer on low, slowly add the egg, mixing until fully incorporated. Blend in the vanilla extract.
- Step 5
- On low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half the buttermilk, mix, then repeat with another third of the dry mix, the remaining buttermilk, and finish with the final third of dry ingredients. Scrape down the bowl as needed. Do not overmix.
- Step 6
- In a small cup, stir together the white vinegar and pink gel food coloring. With the mixer on low, pour this mixture into the batter and mix until evenly tinted.
- Step 7
- Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the pan gently to release air bubbles.
- Step 8
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 9
- Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Step 10
- For the frosting: In a clean bowl or stand mixer, beat the butter on medium speed until creamy (about 1 minute). Gradually add 2 cups of powdered sugar on low, then increase to medium and beat until smooth (about 2 minutes). Add vanilla, cream, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. If needed, add more sugar for stiffness or more cream for softness. Mix in a drop of pink food coloring if desired.
- Step 11
- Transfer the buttercream to a piping bag fitted with your preferred tip or use a small offset spatula. Frost each cooled cupcake. Decorate with sprinkles, edible pearls, or pink sanding sugar, if desired.
Zusatztipps für die Zubereitung
Using room-temperature ingredients is crucial for achieving the best texture and ensuring an even bake. To ensure the lightest possible crumb, be careful not to overmix the batter after adding the dry ingredients. Always tap the muffin tin gently on the counter before baking to release any trapped air bubbles.
Varianten und Anpassungen
For extra tender cupcakes, you can substitute 2 tablespoons of buttermilk with sour cream. If you prefer a natural hue, swap the gel food coloring for beet powder. To make mini cupcakes, fill the liners halfway and bake for 10–12 minutes. You can also tint the buttercream frosting with a drop of pink food coloring for a monochromatic look.
Serviervorschläge
These pink velvet cupcakes are beautifully presented on a white ceramic plate to highlight their soft color. They pair exceptionally well with a tall glass of cold milk or a light tea. For a professional finish, garnish with edible pearls or pink sanding sugar to match the celebratory mood.
Save Each cupcake contains approximately 350 calories, 17g of fat, 47g of carbohydrates, and 3g of protein. This recipe contains wheat (gluten), eggs, and milk (dairy). Always check ingredient labels carefully if you have specific allergies. Enjoy these delightful, pink treats at your next special gathering!
Recipe FAQ
- → How do I achieve the perfect pink color for the cupcakes?
For a vibrant pink hue, use gel food coloring as specified. You can adjust the amount to your desired shade. For a natural alternative, consider using beet powder.
- → Can I use all-purpose flour instead of cake flour?
Yes, you can substitute cake flour by sifting all-purpose flour with 2 tablespoons of cornstarch per cup. This helps to achieve a tender crumb similar to cake flour.
- → What's the best way to store these frosted cupcakes?
Store the frosted cupcakes in an airtight container at cool room temperature for up to 2 days to maintain their freshness and moisture.
- → My buttercream isn't fluffy; what could be wrong?
Ensure your butter is at room temperature and you beat it thoroughly before adding other ingredients. Gradually add sifted powdered sugar and beat on medium-high for 1-2 minutes until light and airy. Adjust consistency with more sugar for stiffness or cream for softness.
- → Why are room-temperature ingredients important for baking these?
Using room-temperature ingredients, especially butter, eggs, and buttermilk, helps them emulsify better, creating a smoother, more uniform batter. This results in a more tender texture and even baking.