Chef Mitchell preparing Pink Velvet Cupcakes with Buttercream
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered the pink velvet cupcake recipe during a baking class, where we experimented with colors and flavors. After perfecting the balance between sweetness and richness, it quickly became a favorite among my friends and family. Now, it's a staple at every celebration, bringing joy with each bite of its fluffy texture and creamy frosting."

As a culinary expert specializing in American desserts, I have spent over a decade perfecting recipes that are both traditional and innovative. My passion for baking shines through in every creation, especially in beloved classics like cupcakes and cakes.

View All Mitchell's Recipes →
Delicious Pink Velvet Cupcakes with Buttercream served on a plate

Why This Pink Velvet Cupcakes with Buttercream Recipe Works

This recipe perfectly balances sweetness and richness, creating a velvety texture that melts in your mouth. The addition of buttermilk enhances the flavor and keeps the cupcakes moist, while the vibrant pink color adds a festive touch. It's a simple yet effective recipe that yields impressive results.

Using the creaming method for mixing ensures a light and airy cupcake. The alternating addition of dry and wet ingredients prevents overmixing, which can lead to a denser texture. With these techniques, you can achieve bakery-quality cupcakes right at home.

💡 Professional Tip

Make sure your butter is at room temperature for the best texture in both the cupcakes and the frosting. This ensures that it creams well with the sugar, creating a light and fluffy mixture. Additionally, using gel food coloring will give you a more vibrant pink color without altering the batter's consistency.

Frequently Asked Questions

Yes, you can bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. If you want to frost them later, keep the frosting in the fridge and assemble just before serving to ensure freshness.

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. Alternatively, you can use plain yogurt or sour cream thinned with milk.

The cupcakes are done when a toothpick inserted into the center comes out clean or with a few crumbs attached. They will also spring back slightly when lightly pressed on top, indicating they are baked through.

Yes, the cupcakes can be frozen without frosting for up to 3 months. Wrap them tightly in plastic wrap and place them in an airtight container. Thaw in the refrigerator overnight before serving. Frosting can also be frozen separately.

These cupcakes pair wonderfully with a cup of coffee or tea, making them a perfect afternoon treat. They also complement other desserts, like fruit salads or ice cream, for a more indulgent dessert table.

The frosted cupcakes can last in the fridge for about 5 days in an airtight container. However, for the best flavor and texture, it’s recommended to consume them within the first 2-3 days.

Yes, the cupcake batter can be made in advance and stored in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before baking for the best results.

To gently reheat cupcakes, place them on a microwave-safe plate and heat them in the microwave for about 10-15 seconds. Be cautious not to overheat, as this will make them dry. Frosting does not need to be reheated.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: If your cupcakes turn out dry, it may be due to overbaking or using too much flour.

Solution: To solve this, always check for doneness a few minutes before the suggested baking time. Make sure to spoon and level flour when measuring to avoid using too much.

✅

Not Crispy Enough

Problem: Cupcakes that are not crispy enough may lack proper baking time or temperature.

Solution: Ensure your oven is preheated correctly and consider using an oven thermometer to check accuracy. Bake until golden brown on top and slightly firm to the touch.

✅

Overcooked

Problem: If the cupcakes are overcooked, they may be dry and crumbly.

Prevention: To prevent overcooking, keep an eye on the time and use the toothpick test to check for doneness early.

✅

Undercooked Center

Problem: Undercooked cupcakes will have a gooey center.

Recovery: Return them to the oven for a few more minutes if you notice this. Cover lightly with aluminum foil to prevent browning while continuing to bake.

✅

Burnt Exterior

Problem: Burnt exterior can be due to high oven temperature or baking too long.

Prevention: Consider lowering the oven temperature slightly and using an oven thermometer to ensure it’s accurate.

✅

Flavor Balance

Too Sweet: If the cupcakes are too sweet, adding a pinch of salt can help balance the flavors.

Too Salty: For too salty cupcakes, you can increase the sweetness by adding extra powdered sugar to the frosting.

Bland: If the cupcakes taste bland, enhance the flavor by adding more vanilla extract or a pinch of cinnamon to the batter.

Fresh ingredients for Pink Velvet Cupcakes with Buttercream

Essential Ingredients for Pink Velvet Cupcakes with Buttercream

For the perfect pink velvet cupcakes, high-quality ingredients are key. Using pure vanilla extract enhances the flavor, while fresh eggs contribute to the structure. The choice of red food coloring should be a gel variety for vibrant color without compromising the batter's consistency.

All-purpose flour should be spooned and leveled for accuracy, and soft unsalted butter ensures a rich flavor. The buttermilk adds moisture and a slight tang, elevating the overall taste of these delightful cupcakes.

Essential Ingredient Notes

  • All-Purpose Flour: For the best texture, use a kitchen scale for weighing flour, or spoon it into the measuring cup and level it off. Avoid packing the flour, which can lead to dense cupcakes.
  • Unsalted Butter: Using unsalted butter gives you control over the salt content in your recipe. Ensure it’s at room temperature for easy creaming with the sugar.
  • Red Food Coloring: Gel food coloring is recommended for its vibrancy and ease of use. It can be found in most baking supplies stores and will not alter the batter's consistency.
Cooking process for Pink Velvet Cupcakes with Buttercream

Step-by-Step Cooking Process

The cooking method for these cupcakes involves the creaming technique, where butter and sugar are beaten together until fluffy, creating a light batter. This is followed by the incorporation of eggs and alternating dry and wet ingredients to maintain the batter's aeration.

Achieving the perfect texture requires careful mixing without overworking the batter. Be gentle when filling cupcake liners, and watch the baking time closely for optimal results.

Key Technique for Perfect Pink Velvet Cupcakes with Buttercream

The creaming method is crucial for creating light and airy cupcakes. By beating the butter and sugar together until fluffy, you're incorporating air, which helps the cupcakes rise beautifully while maintaining a tender crumb.

Pink Velvet Cupcakes with Buttercream

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature

For the Sauce

  • 1 1/2 cups all-purpose flour
    For cupcakes
  • 1 cup granulated sugar
    For sweetness
  • 1/2 cup unsalted butter
    Softened
  • 1/2 cup buttermilk
    For moisture
  • 2 large eggs
    Room temperature
  • 1 tablespoon red food coloring
    For color
  • 1 teaspoon vanilla extract
    For flavor
  • 1 teaspoon baking powder
    For rising
  • 1/2 teaspoon baking soda
    For rising
  • 1/4 teaspoon salt
    For balance

Instructions

  1. Preheat the Oven

    Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

  2. Mix Dry Ingredients

    In a bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. Cream Butter and Sugar

    In another bowl, beat the softened butter and granulated sugar until light and fluffy.

  4. Add Eggs and Color

    Add the eggs one at a time, mixing well after each addition. Mix in the red food coloring and vanilla extract.

  5. Combine Mixtures

    Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.

  6. Fill Cupcake Liners

    Scoop the batter into the prepared cupcake liners, filling them about 2/3 full.

  7. Bake

    Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  8. Make Buttercream Frosting

    In a bowl, beat the butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and salt. Beat until fluffy.

  9. Frost Cupcakes

    Once the cupcakes are fully cooled, frost them with the buttercream using a piping bag or a knife.

Recipe Notes & Tips

Storage Tips

Store the Pink Velvet Cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days.

Serving Suggestions

Serve these delightful cupcakes at parties, or as a sweet treat for afternoon tea. They pair wonderfully with coffee or tea for a delightful afternoon break.

Recipe Variations

Feel free to experiment with different flavors by adding a hint of almond extract instead of vanilla. You can also top the cupcakes with sprinkles, fresh fruit, or a drizzle of chocolate for added flair.