Pin it These airy, blush-pink Pink Velvet 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. With a delicate texture and a beautiful pastel hue, they are as delightful to look at as they are to eat.
Pin it Whipping up these cupcakes is a simple yet rewarding process that yields professional-looking results. The combination of high-quality vanilla extract and the specific chemistry of the velvet batter ensures a flavor profile that is more than just a pretty color—it is a classic dessert experience in every bite.
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: Preparation
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Step 2: Sift Dry Ingredients
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Step 3: Cream Butter and Sugar
- 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: Add Egg and Vanilla
- 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: Combine Batter
- 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: Add Color
- 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: Fill the Tin
- 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
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 9: Cool
- Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Step 10: Prepare 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: Frost and Decorate
- 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
To ensure the best texture and even baking, always use room-temperature ingredients. Be careful not to overmix the batter once the dry ingredients are added, as this can make the cupcakes dense rather than airy. Additionally, always let the cupcakes cool completely on a wire rack before applying the buttercream to prevent the frosting from melting.
Varianten und Anpassungen
For a natural pink hue, you can swap the gel food coloring for beet powder. If you prefer bite-sized treats, you can make mini cupcakes by filling the liners halfway and baking for 10–12 minutes. For extra tender cupcakes, consider substituting 2 tablespoons of buttermilk with sour cream.
Serviervorschläge
These cupcakes look stunning when decorated with edible pearls or pink sanding sugar. For storage, keep the frosted cupcakes in an airtight container at cool room temperature for up to 2 days to maintain their moisture and flavor.
Pin it With their beautiful color and irresistible flavor, these Pink Velvet Cupcakes are destined to be the star of your next dessert table. Enjoy the process of baking and decorating these sweet treats!
Recipe FAQs
- → What gives these cupcakes their characteristic velvet texture?
The tender, velvety crumb comes from a combination of cake flour, buttermilk, and a touch of white vinegar. The acid in the buttermilk and vinegar reacts with the baking soda, contributing to a soft, airy structure.
- → Can I adjust the intensity of the pink color?
Absolutely. The instructions suggest ½ teaspoon of pink gel food coloring, but you can adjust this amount to achieve your desired shade. For a natural alternative, a small amount of beet powder can also be used.
- → Why are room-temperature ingredients important for baking these?
Using ingredients like butter, eggs, and buttermilk at room temperature ensures they emulsify properly, creating a smooth, uniform batter. This leads to a more consistent texture and better rise in the finished cupcakes.
- → How should I store the frosted cupcakes?
Once frosted, these delightful cakes can be stored in an airtight container at cool room temperature for up to two days. For longer storage, they can be refrigerated, but bring them to room temperature before serving for the best flavor and texture.
- → Can I prepare these cupcakes in advance?
Yes, the unfrosted cupcakes can be baked a day ahead and stored in an airtight container. Prepare the buttercream frosting closer to serving time for optimal freshness, then frost and decorate as desired.
- → What's the best way to get a fluffy buttercream?
Achieving fluffy buttercream involves beating the room-temperature butter until creamy before gradually incorporating sifted powdered sugar. Adding a bit of heavy cream or milk and beating on medium-high for a few minutes helps aerate the frosting, making it light and airy.