Have you ever followed a recipe perfectly, only to pull a batch of dry, sad cupcakes out of the oven? It’s happened to me more times than I’d like to admit, especially early in my career. Your kitchen smells amazing, but the final result is just… disappointing.
I’m here to make sure that never happens to you again, at least not with these cupcakes. We’re going to make the softest, most tender pink velvet cupcakes you’ve ever had. And the vanilla buttercream? It’s so smooth it should be illegal.
This isn’t just a recipe; it’s a promise. A promise that you’ll get a perfect, fluffy cupcake every single time. Your friends will think you bought them from a fancy bakery.
What You’ll Need
Getting the ingredients right is half the battle. Don’t just grab whatever is in the pantry; the specifics matter here. Using room temperature ingredients is a big deal, so pull your butter, eggs, and buttermilk out of the fridge about an hour before you start.
For the Pink Velvet Cupcakes
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 ½ cups |
| Granulated Sugar | 1 ½ cups |
| Baking Soda | 1 teaspoon |
| Salt | 1 teaspoon |
| Large Eggs | 2 |
| Vegetable Oil | 1 ½ cups |
| Buttermilk | 1 cup |
| White Vinegar | 1 tablespoon |
| Vanilla Extract | 1 tablespoon |
| Pink Gel Food Coloring | ½ teaspoon |
For the Vanilla Buttercream Frosting
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Powdered Sugar | 4 cups |
| Heavy Cream | 3-4 tablespoons |
| Vanilla Extract | 1 tablespoon |
| Salt | ¼ teaspoon |
Pro Tips for Perfect Cupcakes
After making thousands of cupcakes, I’ve learned a few things that box recipes never tell you. These little secrets make a huge difference.
- Don’t Overmix the Batter. This is the number one killer of fluffy cupcakes. Once you add the dry ingredients to the wet, mix only until you can’t see any more flour streaks. A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, making the cupcakes tough and dense instead of soft and tender.
- The Buttermilk and Vinegar Trick. The combination of buttermilk and white vinegar is what gives velvet cakes their signature texture and tang. It reacts with the baking soda to create carbon dioxide bubbles, which makes the cupcakes incredibly light and airy. Don’t skip it, and don’t substitute it if you can help it.
- Use Gel Food Coloring. Liquid food coloring from the grocery store is mostly water. Adding too much can thin out your batter and mess with the texture. Gel food coloring is super concentrated, so you only need a tiny bit to get a beautiful, deep pink without changing the consistency of your batter.
The Tools for the Job
You don’t need a professional kitchen, just a few basic tools. Having these ready will make the whole process go much smoother.
- Two medium mixing bowls
- A whisk
- A sifter or fine-mesh sieve
- A stand mixer or a hand mixer (you can mix by hand, but a mixer makes fluffier frosting)
- A 12-cup muffin tin
- Paper cupcake liners
- An ice cream scoop (for even batter distribution)
- A piping bag and tip (like a Wilton 1M) for frosting
Substitutions and Fun Variations
Once you get the hang of this recipe, feel free to play around with it. Baking should be fun, after all.
- Gluten-Free Option: You can swap the all-purpose flour for a good quality 1-to-1 gluten-free baking flour. I like Bob’s Red Mill brand for this.
- No Buttermilk? If you’re in a pinch, you can make your own “buttermilk.” Just add one tablespoon of white vinegar or lemon juice to one cup of regular milk. Let it sit for about 5-10 minutes until it looks a little curdled.
- Flavor Twists: Try adding a ½ teaspoon of almond extract to the cupcake batter for a different flavor profile. For the frosting, a little lemon zest can brighten things up beautifully.
- Different Colors: Who says velvet has to be pink? Use the same recipe with a different gel food color to match any party theme—light blue, lavender, or a soft mint green would all be lovely.
Want to Make These Ahead of Time?
Life gets busy, I get it. The good news is you can prep parts of this recipe in advance so you’re not doing everything on the day of your event.
You can bake the cupcakes a day ahead. Let them cool completely, then store them in an airtight container at room temperature. Don’t frost them until you’re ready to serve. Frosting seals in the moisture, and if you do it too early, the liners can start to peel away.
The buttercream frosting can also be made up to three days in advance. Store it in an airtight container in the refrigerator. Before you use it, let it come to room temperature for about an hour, then re-whip it with your mixer for a few minutes until it’s light and fluffy again.
Step-by-Step: Let’s Make Some Cupcakes
Alright, let’s get our hands dirty. Follow these steps exactly, and you’ll be in great shape.
Part 1: Making the Pink Velvet Cupcakes
Step 1: First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple prep step saves you from a last-minute scramble.
Step 2: In a medium bowl, whisk together the flour, sugar, baking soda, and salt. I like to sift my flour to get rid of any lumps. This helps make the cupcakes extra light.
Step 3: In a separate, larger bowl, mix the wet ingredients. Whisk together the eggs, vegetable oil, buttermilk, white vinegar, and vanilla extract until everything is just combined.
Step 4: Now, add the pink gel food coloring to the wet mixture. Stir until you get a nice, even pink color. Remember, the color will lighten a bit as it bakes, so make it a shade darker than you want the final cupcakes to be.
Step 5: Pour the dry ingredients into the wet ingredients. Mix on a low speed or by hand just until the flour disappears. I’ll say it again: do not overmix! Stop as soon as it comes together.
Step 6: Use an ice cream scoop to fill each cupcake liner about two-thirds full. This is my secret for getting perfectly uniform cupcakes. It’s so much easier and less messy than using spoons.
Step 7: Bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back when you lightly touch them.
Step 8: Let the cupcakes cool in the pan for just a few minutes, then transfer them to a wire rack to cool completely. Don’t even think about frosting them while they’re warm, or you’ll have a soupy mess.
Part 2: Whipping Up the Vanilla Buttercream
Step 1: Make sure your butter is at room temperature. It should be soft enough that your finger leaves an indent, but not so soft that it’s greasy or melting. This is the key to non-lumpy frosting.
Step 2: In a large bowl using a hand mixer or stand mixer, beat the softened butter on medium speed for about 2-3 minutes until it’s pale and creamy. This whips air into the butter, which is what makes the frosting light.
Step 3: Turn the mixer down to low and slowly add the powdered sugar, one cup at a time. Mix until it’s all incorporated. It will look a little thick and pasty at this point.
Step 4: Add the vanilla extract and salt, then add the heavy cream one tablespoon at a time. Once everything is in, turn the mixer up to medium-high and beat for another 3-5 minutes. The frosting will transform, becoming incredibly light, white, and fluffy. (Don’t skip this whipping step!)
Step 5: Once the cupcakes are completely cool, you can frost them. You can use a simple knife for a rustic look, or load the frosting into a piping bag with a star tip for that classic bakery swirl.
Let’s Talk Nutrition (A Rough Idea)
I’m a chef, not a doctor, but here’s a ballpark estimate for those who are curious. This is per cupcake, assuming you make 12.
- Calories: Around 450-500
- Fat: 25g
- Sugar: 40g
- Protein: 4g
These are treats, so they’re meant to be enjoyed. Don’t stress too much about the numbers.
Tips for Storing Leftovers
If you happen to have any leftovers (which is rare in my house), storing them correctly is important.
Place the frosted cupcakes in a tall airtight container. You need one tall enough so the frosting doesn’t get squished. They can stay at room temperature for up to two days.
If you need to store them longer, you can put them in the fridge for up to five days. Just be aware that the cold air can dry out the cake a bit. Let them sit out at room temperature for about 30 minutes before serving to let the frosting and cake soften up.
Frequently Asked Questions (FAQ)
Here are some questions I get asked all the time about this recipe.
Q1. What’s the difference between red velvet and pink velvet?
Ans: Red velvet cake traditionally has a little bit of cocoa powder and red food coloring. Pink velvet is essentially the same tender, tangy cake base but without the cocoa powder and with pink coloring instead.
Q2. My frosting is too sweet. How can I fix it?
Ans: The tiny pinch of salt in the recipe helps a lot with this. If it’s still too sweet for your taste, you can add another pinch of salt or a tiny squeeze of lemon juice to cut the sweetness without changing the flavor.
Q3. Why did my cupcakes sink in the middle?
Ans: This usually happens for one of two reasons: you opened the oven door too early, causing the temperature to drop, or the cupcakes were underbaked. Make sure to wait until at least the 18-minute mark to check on them.
Q4. Can I use a different type of oil?
Ans: Yes, any neutral-flavored oil will work. Canola oil, melted coconut oil, or even a light olive oil would be fine substitutes for vegetable oil.
Wrapping Up
There you have it. A cupcake recipe that’s not just easy to follow, but pretty much foolproof. The soft, tangy cake with that super smooth, sweet frosting is a combination that just works every time. It’s perfect for birthdays, bake sales, or just a Tuesday afternoon when you feel like you deserve a treat.
Now it’s your turn. Go give this recipe a try. And when you do, come back and leave a comment below. I’d love to hear how they turned out for you or see a picture of your beautiful pink creations
