Pink Velvet Cupcakes with Vanilla Buttercream Frosting

In this article, we will explore a delicious and easy-to-prepare recipe.

Introduction

Welcome to AdrianRecipes.com, your go-to source for delicious and creative baking adventures! Today, we’re diving into the delightful world of Pink Velvet Cupcakes with Vanilla Buttercream Frosting. These visually stunning cupcakes are not only a feast for the eyes but also a treat for the taste buds. With their moist, tender crumb and luscious vanilla frosting, they’re perfect for any occasion, from birthday parties to cozy afternoons with a cup of tea. In this post, we’ll walk you through each step to ensure your cupcakes turn out perfectly every time.

Ingredients List

To create these charming Pink Velvet Cupcakes with Vanilla Buttercream Frosting, you’ll need the following ingredients:

For the Cupcakes: – 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, at room temperature – 1/2 tsp baking soda – 1/2 tsp white vinegar – 1/4 tsp salt – Pink food coloring (gel or liquid, as desired for color intensity)

For the Vanilla Buttercream Frosting: – 1 cup unsalted butter, softened – 4 cups powdered sugar, sifted – 2 tsp vanilla extract – 2-3 tbsp heavy cream or milk (adjust for consistency) – A pinch of salt – Pink sanding sugar or edible glitter for decoration

Timing

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Step-by-Step Instructions

Step 1: Prepare the Oven and Cupcake Pan

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This ensures even baking and easy cleanup.

Step 2: Make the Pink Velvet Cupcake Batter

In a large bowl, beat together the softened butter, sugar, and vegetable oil until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully incorporated.

In a separate bowl, sift together the flour, cocoa powder, and salt. Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Pour in the buttermilk, followed by the remaining dry ingredients, mixing gently to avoid over-mixing.

In a small bowl, combine the baking soda and vinegar (it will bubble up). Quickly add this mixture to the batter and mix well. Add pink food coloring, a few drops at a time, until you reach your desired shade of pink. Stir gently to ensure the color is evenly distributed.

Step 3: Bake the Cupcakes

Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare the Vanilla Buttercream Frosting

In a large mixing bowl, beat the softened butter on high speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Add the vanilla extract and a pinch of salt, then beat on medium-high speed until fully incorporated. Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Continue beating on high speed for 2-3 minutes to make the frosting extra fluffy.

Step 5: Frost and Decorate

Using a piping bag fitted with a large star tip, pipe a generous swirl of frosting onto each cooled cupcake. For a touch of sparkle, sprinkle each cupcake with pink sanding sugar or edible glitter.

Nutritional Information

Each Pink Velvet Cupcake with Vanilla Buttercream Frosting contains approximately 320 calories. Enjoy these treats in moderation, as they are a delightful indulgence!

Healthier Alternatives for the Recipe

For a lighter version of these cupcakes, consider using a sugar substitute or reducing the sugar by 25%. You can also replace some of the all-purpose flour with whole wheat flour for added fiber. Opt for a lower-fat milk or almond milk in the frosting to cut down on calories without sacrificing flavor.

Serving Suggestions

Pair these Pink Velvet Cupcakes with a hot cup of tea or coffee for a delightful afternoon treat. For a themed party, serve alongside a selection of other pastel-colored desserts for a visually appealing spread.

Common Mistakes to Avoid

1. Overmixing the Batter: This can result in dense cupcakes. Mix just until the ingredients are combined.
2. Incorrect Oven Temperature: Always preheat your oven and use an oven thermometer to ensure accuracy.
3. Not Allowing the Cupcakes to Cool: Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.

Storing Tips for the Recipe

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, keep them in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving for the best flavor and texture.

Conclusion

These Pink Velvet Cupcakes with Vanilla Buttercream Frosting are a stunning and delicious addition to any dessert table. With their soft crumb and creamy frosting, they are sure to impress your family and friends. Try them out and share your creations with us on social media!

FAQs

Can I make these cupcakes without food coloring? Yes, the food coloring is optional. The cupcakes will taste just as delicious without it, though they won’t have the signature pink hue.

Can I freeze the cupcakes? Yes, you can freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw them in the refrigerator overnight before frosting.

What can I use instead of buttermilk? If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Pink Velvet Cupcakes with Vanilla Buttercream Frosting

These Pink Velvet Cupcakes are a delight for any occasion, topped with a creamy vanilla buttercream frosting and a hint of sparkle.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Cooling Time 5 minutes mins

Total Time 38 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Cupcakes

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 60 g unsalted butter softened
• 60 ml vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 120 ml buttermilk at room temperature
• 0.5 tsp baking soda
• 0.5 tsp white vinegar
• 0.25 tsp salt
• as desired pink food coloring gel or liquid, as desired for color intensity

Frosting

• 240 g unsalted butter softened
• 4 cups powdered sugar sifted
• 2 tsp vanilla extract
• 2-3 tbsp heavy cream or milk adjust for consistency
• 1 pinch salt
• as desired pink sanding sugar or edible glitter for decoration

Equipment

• Muffin Pan

Method

 

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, beat together the softened butter, sugar, and vegetable oil until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract, beating until fully incorporated.
4. In a separate bowl, sift together the flour, cocoa powder, and salt.
5. Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Pour in the buttermilk, followed by the remaining dry ingredients, mixing gently to avoid over-mixing.
7. In a small bowl, combine the baking soda and vinegar (it will bubble up). Quickly add this mixture to the batter and mix well.
8. Add pink food coloring, a few drops at a time, until you reach your desired shade of pink. Stir gently to ensure the color is evenly distributed.
9. Fill each cupcake liner about 2/3 full with batter.
10. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. In a large mixing bowl, beat the softened butter on high speed until creamy and smooth, about 2 minutes.
13. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
14. Add the vanilla extract and a pinch of salt, then beat on medium-high speed until fully incorporated.
15. Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
16. Continue beating on high speed for 2-3 minutes to make the frosting extra fluffy.
17. Using a piping bag fitted with a large star tip, pipe a generous swirl of frosting onto each cooled cupcake.
18. For a touch of sparkle, sprinkle each cupcake with pink sanding sugar or edible glitter.

Notes

These cupcakes make a delightful treat for parties or special occasions. You can adjust the shade of pink to suit your theme, and swap the sanding sugar for any other decorative topping you like.