Description
These Fluffy Pink Velvet Cupcakes are a delightful twist on classic red velvet with a soft pink hue and a moist, tender crumb. Paired with a rich and creamy sweet vanilla frosting, they make an elegant and delicious treat perfect for celebrations or any special occasion.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp white vinegar
- 2 – 3 drops pink food coloring
Sweet Vanilla Frosting
- 1 ½ cups unsalted butter, softened
- 4 – 5 cups powdered sugar
- ¼ cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners to ensure easy removal of the cupcakes after baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step helps to incorporate air and create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to fully combine. Then add the vanilla extract and mix until evenly incorporated into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
- Add Vinegar and Food Coloring: Stir in the white vinegar and pink food coloring drops until the batter achieves your desired shade of pink.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, signaling that cupcakes are fully cooked.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Prepare Frosting: Beat the softened butter in a large bowl until creamy and smooth, setting the base for the rich vanilla frosting.
- Add Remaining Frosting Ingredients: Gradually incorporate the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 3-4 minutes until the frosting is light, fluffy, and spreadable.
- Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the vanilla frosting generously on top for a beautiful and delicious finish.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding flour to keep cupcakes tender and fluffy.
- Adjust pink food coloring quantity to achieve preferred shade.
- Use room temperature eggs for better incorporation into the batter.
- For best results, frost cupcakes when fully cooled to prevent frosting from melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
