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Pink Velvet Cupcakes with Vanilla Buttercream Frosting

Pink Velvet Cupcakes with Vanilla Buttercream Frosting

Soft, tender pink velvet cupcakes with a hint of cocoa, topped with fluffy vanilla buttercream and finished with a touch of sparkle. Perfect for Valentine’s Day, birthdays, or any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter softened
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tbsp unsweetened cocoa powder
  • 1/2 cup buttermilk room temperature
  • 1/2 tsp baking soda
  • 1/2 tsp white vinegar
  • 1/4 tsp salt
  • pink food coloring gel or liquid, to desired shade
  • 1 cup unsalted butter softened (for frosting)
  • 4 cups powdered sugar sifted
  • 2 tsp vanilla extract for frosting
  • 2–3 tbsp heavy cream or milk adjust for consistency
  • 1 pinch salt for frosting

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Beat butter, sugar, and oil until light and fluffy. Add egg and vanilla and mix until combined.
  3. In a separate bowl, sift together flour, cocoa powder, and salt. Add half to the wet mixture, then add buttermilk, followed by remaining dry ingredients.
  4. Mix baking soda and vinegar together, then quickly stir into the batter. Add pink food coloring to desired shade.
  5. Fill cupcake liners 2/3 full and bake for 18–20 minutes, until a toothpick inserted comes out clean. Cool completely.
  6. For frosting, beat butter until creamy. Gradually add powdered sugar, then vanilla, salt, and cream. Beat until light and fluffy.
  7. Pipe frosting onto cooled cupcakes and decorate with pink sanding sugar or edible glitter.

Notes

For a deeper pink color, use gel food coloring. These cupcakes store well at room temperature for 1 day or refrigerated for up to 3 days.