Pin My cousin brought pink velvet cupcakes to a book club meeting once, and I spent the whole evening sneaking glances at the dessert table. The blush color was so delicate it looked almost too pretty to eat, and when I finally tried one, the soft crumb and tangy sweetness stopped all conversation at my end of the couch. I begged her for the recipe on the drive home. Now I make them whenever I need something that tastes as lovely as it looks.
I baked these for my nieces seventh birthday and watched her eyes go wide when she saw the frosting swirls. She insisted on carrying the platter to the table herself, walking so slowly and carefully that everyone applauded when she made it without a wobble. That memory still makes me smile every time I pull out my muffin tin.
Ingredients
- Cake flour: This gives the cupcakes their tender, delicate crumb, but you can substitute all-purpose flour sifted with a bit of cornstarch if thats what you have on hand.
- Baking powder and baking soda: Together they create the perfect rise and a soft, airy texture without any soapy aftertaste.
- Unsalted butter (for cupcakes): Room temperature is key so it creams smoothly with the sugar and creates those tiny air pockets that make the crumb light.
- Granulated sugar: Sweetens the batter and helps build structure, plus it whips beautifully with the butter for a fluffy base.
- Egg: Adds richness and binds everything together, and using it at room temperature helps it blend in without deflating your batter.
- Buttermilk: The slight tang balances the sweetness and reacts with the baking soda to make the cupcakes extra tender.
- Vanilla extract: A warm, sweet backdrop that makes every bite feel a little more special.
- White vinegar: It reacts with the baking soda for a lighter crumb and helps the pink color stay vibrant.
- Pink gel food coloring: Gel gives you more control than liquid, so you can get that soft blush tone without thinning the batter.
- Unsalted butter (for frosting): The base of a classic buttercream, it should be soft enough to whip but not melted or greasy.
- Powdered sugar: Sweetens and thickens the frosting, and sifting it first prevents any lumps from sneaking in.
- Heavy cream or milk: Just a splash loosens the frosting to a silky, pipeable consistency.
- Salt (pinch): A tiny bit cuts through the sweetness and makes the vanilla flavor pop.
Instructions
- Prep your oven and pan:
- Set your oven to 350°F and tuck a paper liner into each cup of your muffin tin. This step feels small, but it makes cleanup so much easier and keeps the cupcakes from sticking.
- Whisk the dry ingredients:
- Sift the cake flour, baking powder, baking soda, and salt into a medium bowl, then give it a good whisk. This ensures everything is evenly distributed so your cupcakes rise uniformly.
- Cream the butter and sugar:
- Beat the soft butter in your mixer for a minute until its smooth, then add the sugar gradually and beat for 2 to 3 minutes. The mixture should look pale and fluffy, almost like frosting already.
- Add the egg and vanilla:
- Lightly beat the egg in a small bowl, then drizzle it into the butter mixture on low speed until its fully blended. Stir in the vanilla extract so every bite will have that sweet, warm flavor.
- Alternate dry and wet ingredients:
- With the mixer on low, add a third of the flour mixture, then half the buttermilk, then another third of flour, the rest of the buttermilk, and finish with the last of the flour. Scrape the bowl between additions and stop as soon as everything is just combined to keep the crumb tender.
- Tint the batter:
- Mix the white vinegar and pink gel coloring in a small cup, then pour it into the batter on low speed. Watch the batter turn a soft, pretty pink as you mix until the color is even throughout.
- Fill the liners:
- Spoon or scoop the batter into each liner until theyre about two-thirds full, then tap the pan gently on the counter. This releases any hidden air bubbles that could create uneven tops.
- Bake until set:
- Slide the pan into the oven and bake for 18 to 22 minutes, checking with a toothpick after 18. It should come out clean or with just a few moist crumbs clinging to it.
- Cool completely:
- Let the cupcakes rest in the pan for 5 minutes to firm up, then transfer them to a wire rack. They need to be completely cool before you frost them, or the buttercream will melt into a puddle.
- Make the buttercream:
- Beat the soft butter in a clean bowl for about a minute until its creamy, then gradually add 2 cups of powdered sugar on low speed. Once its combined, turn the mixer up to medium and beat for 2 minutes until smooth, then add the vanilla, cream, and a pinch of salt and beat on medium-high for another minute or two until the frosting is light and fluffy.
- Frost and decorate:
- Spoon the buttercream into a piping bag fitted with your favorite tip, or just use a small offset spatula if you prefer a rustic look. Swirl or spread the frosting onto each cooled cupcake, then finish with sprinkles, edible pearls, or a dusting of pink sanding sugar if you like.
Pin One evening I piped pink buttercream onto these cupcakes while my friend sat at the kitchen table venting about a rough day at work. By the time I handed her one, still slightly warm from being the tester, her whole mood had shifted. Sometimes a cupcake is just a cupcake, but sometimes its a quiet way to tell someone you care.
Getting the Color Just Right
Gel food coloring is your best friend here because a little goes a long way without watering down your batter. Start with half a teaspoon and add more if you want a deeper blush, but remember the color will bake slightly lighter than it looks in the bowl. If youre aiming for a natural tint, beet powder works beautifully and adds a subtle earthy sweetness, though the pink will be more muted and pastel.
Storage and Make Ahead Tips
These cupcakes stay soft and moist for up to two days in an airtight container at cool room temperature, and the buttercream holds its shape without melting. If you need to make them ahead, bake and cool the cupcakes completely, then wrap them tightly and freeze for up to a month. Thaw them at room temperature, then frost just before serving so the buttercream looks fresh and glossy.
Serving and Presentation Ideas
I love arranging these on a white cake stand so the soft pink color really stands out, and a scattering of fresh raspberries or tiny edible flowers makes them look like they came from a fancy bakery. For a casual gathering, stack them on a tiered platter and let guests help themselves. If youre gifting them, nestle each cupcake in a clear box with a ribbon, and theyll feel like a special occasion all on their own.
- Top with a single fresh raspberry or a candied rose petal for an elegant finish.
- Dust the frosting lightly with edible glitter or pearlized sugar for a bit of sparkle.
- Serve with a pot of tea or a glass of cold milk to balance the sweetness.
Pin These cupcakes have become my go-to whenever I want to bake something that feels like a hug in paper wrapper form. I hope they bring a little extra sweetness to your kitchen, too.
Recipe Q&A
- → What makes these cupcakes pink?
The blush-pink hue comes from pink gel food coloring mixed with white vinegar. For a natural alternative, swap the gel coloring for beet powder to achieve the same lovely rose tint without artificial dyes.
- → Can I make these ahead of time?
Yes! Bake the cupcakes up to one day in advance and store unfrosted in an airtight container. Frost shortly before serving for the freshest taste and texture. Frosted cupcakes keep well for up to two days at cool room temperature.
- → Why use cake flour instead of all-purpose?
Cake flour has lower protein content, creating a more tender, delicate crumb. If unavailable, substitute all-purpose flour sifted with two tablespoons of cornstarch per cup to achieve similar softness and lightness.
- → How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. It should come out clean or with just a few moist crumbs. Avoid overbaking, which can dry out the tender texture. The edges should spring back lightly when touched.
- → Can I freeze these cupcakes?
Absolutely! Wrap unfrosted cooled cupcakes individually in plastic wrap, then place in a freezer-safe bag for up to three months. Thaw overnight at room temperature before frosting and serving for the best results.
- → What's the secret to the velvet texture?
The combination of buttermilk, white vinegar, and proper mixing technique creates the signature velvet crumb. The vinegar reacts with baking soda for extra lift while buttermilk adds moisture and subtle tang. Avoid overmixing to preserve the delicate structure.