Pink Velvet Cupcakes with Vanilla Buttercream Frosting are the perfect combination of elegance, softness, and irresistible flavor. These cupcakes have the delicate cocoa undertones and velvety crumb you love from classic velvet cake, paired with a light, fluffy vanilla buttercream that melts in your mouth. Their beautiful pink color makes them especially popular for birthdays, baby showers, Valentine’s Day, bridal events, and festive celebrations.

Despite their bakery-style appearance, this recipe is surprisingly simple to make at home. Using simple baking ingredients and straightforward steps, these cupcakes come together quickly and bake into soft, moist treats every time. The vanilla buttercream frosting adds a creamy finish that balances the subtle cocoa flavor perfectly. Whether you’re a beginner baker or an experienced home cook, this easy dessert recipe is guaranteed to impress both visually and in taste.

Why You’ll Love This Recipe

Easy recipe with simple, straightforward steps
Soft, moist cupcakes with a tender velvet texture
Beautiful pink color perfect for celebrations
Beginner-friendly and no-fail baking recipe
Creamy vanilla buttercream frosting that’s light and fluffy
Crowd-pleasing dessert loved by kids and adults

About the Ingredients

All-Purpose Flour
Provides structure while keeping the cupcakes soft and tender.

Granulated Sugar
Sweetens the cupcakes and contributes to their moist crumb.

Butter and Vegetable Oil
Using both creates rich flavor and long-lasting moisture.

Egg
Helps bind the ingredients and adds structure.

Vanilla Extract
Enhances both the cupcake and frosting flavors with warmth and sweetness.

Unsweetened Cocoa Powder
Adds subtle chocolate notes, giving the cupcakes that classic velvet flavor without overpowering sweetness.

Buttermilk
Creates a tender crumb and balances sweetness with a slight tang.

Baking Soda and Vinegar
Work together to help the cupcakes rise and stay fluffy.

Pink Food Coloring
Gives the cupcakes their signature color. Gel food coloring provides the most vibrant results.

Butter (for Frosting)
Forms the base of the vanilla buttercream, making it rich and smooth.

Powdered Sugar
Sweetens and thickens the frosting while keeping it silky.

Heavy Cream or Milk
Adjusts the frosting consistency and adds creaminess.

Decorative Sugar or Edible Glitter
Adds sparkle and visual appeal for special occasions.

These simple ingredients work together to create one of the best homemade cupcake recipes.

Tips & Tricks

Use room-temperature ingredients for smoother batter and frosting
Add food coloring gradually to control the shade of pink
Do not overmix the batter to keep cupcakes soft
Allow cupcakes to cool completely before frosting
Sift powdered sugar for the smoothest buttercream

These easy baking tips help ensure dessert success every time.

Pro Tips

Use gel food coloring for vibrant color without thinning the batter
Chill frosting for 10 minutes if it becomes too soft to pipe
Pipe frosting using a star tip for bakery-style cupcakes
Add a pinch of salt to frosting to balance sweetness
Store cupcakes chilled, then bring to room temperature before serving

Pink Velvet Cupcakes with Vanilla Buttercream Frosting

Step-by-Step Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a large bowl, beat butter, sugar, and vegetable oil until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, sift together flour, cocoa powder, and salt.
Add half of the dry ingredients to the wet mixture, mixing gently.
Pour in the buttermilk, then add the remaining dry ingredients. Mix just until combined.
In a small bowl, mix baking soda and vinegar, then quickly fold into the batter.
Add pink food coloring gradually until the desired shade is reached.
Fill cupcake liners about 2/3 full.
Bake for 18–20 minutes or until a toothpick comes out clean.
Cool cupcakes for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar.
Add vanilla extract, salt, and heavy cream until smooth and fluffy.
Pipe frosting onto cooled cupcakes and decorate as desired.

These easy step-by-step instructions make this one of the best dessert preparation methods for cupcakes.

Variations

Pink Velvet Cake: Bake batter in round pans instead of cupcakes
Chocolate Buttercream: Swap vanilla frosting for chocolate frosting
Strawberry Pink Velvet: Add strawberry extract for fruity flavor
Mini Cupcakes: Bake in mini liners for bite-sized treats
Gluten-Free Option: Use a 1:1 gluten-free flour blend

These customizable dessert variations make the recipe perfect for any occasion.

How to Store Pink Velvet Cupcakes with Vanilla Buttercream Frosting

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Bring cupcakes to room temperature before serving for the best texture and flavor.

To freeze, store unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw and frost before serving. This makes them excellent make-ahead desserts for parties and events.

Frequently Asked Questions

Can I make Pink Velvet Cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them the next day.

What makes pink velvet different from red velvet?
Pink velvet uses less cocoa and food coloring, creating a lighter flavor and softer color.

Can I use milk instead of buttermilk?
Yes, buttermilk is preferred, but milk with a teaspoon of vinegar works as a substitute.

How do I keep cupcakes moist?
Using oil and buttermilk helps lock in moisture and keep cupcakes soft.

Can I reduce the sugar?
You can slightly reduce sugar, but it may affect texture and moisture.