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

Introduction

Welcome to Food Lovers Blog, where today we’re diving into the delightful world of Pink Velvet Cupcakes with Vanilla Buttercream Frosting. These charming cupcakes are not only visually stunning with their vibrant hue but also a treat for your taste buds. Perfect for celebrations or simply indulging yourself, these cupcakes are sure to impress. Let’s explore how to create these delectable Pink Velvet Cupcakes with Vanilla Buttercream Frosting and make your baking experience both enjoyable and rewarding.

Ingredients List

Creating the perfect Pink Velvet Cupcakes with Vanilla Buttercream Frosting requires a few key ingredients that blend together beautifully:

For the Pink Velvet 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 your Pink Velvet Cupcakes with Vanilla Buttercream Frosting bake evenly and are easy to remove.

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 serving of these Pink Velvet Cupcakes with Vanilla Buttercream Frosting contains approximately 320 calories, providing a sweet treat that’s perfect for enjoying in moderation.

Healthier Alternatives for the Recipe

For a lighter version of these cupcakes, consider using whole wheat flour instead of all-purpose flour and substituting the sugar with a natural sweetener like Stevia. You can also replace the butter in the frosting with Greek yogurt for a creamy texture with fewer calories.

Serving Suggestions

These Pink Velvet Cupcakes with Vanilla Buttercream Frosting are perfect for birthdays, bridal showers, or afternoon tea parties. Pair them with a refreshing glass of iced tea or a hot cup of coffee for the ultimate treat.

Common Mistakes to Avoid

• Overmixing the batter can result in dense cupcakes. Mix just until the ingredients are combined.
• Avoid overbaking, as this can lead to dry cupcakes. Check them a few minutes before the timer goes off.

Storing Tips for the Recipe

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them longer, place them in the refrigerator for up to a week.

Conclusion

Baking these Pink Velvet Cupcakes with Vanilla Buttercream Frosting is a delightful experience that combines vibrant colors with rich flavors. Whether you’re a seasoned baker or trying your hand at cupcakes for the first time, this recipe is a must-try for anyone who loves sweet treats.

FAQs

Can I use a different color for the cupcakes?
Absolutely! Feel free to use any food coloring to match your theme or occasion.

Is there a substitute for buttermilk?
Yes, you can make your own buttermilk by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Can I freeze the cupcakes?
Yes, these cupcakes can be frozen without the frosting for up to 2 months. Thaw them at room temperature before frosting.

For more delicious recipes and baking tips, explore our other posts on Food Lovers Blog. Happy baking!

Pink Velvet Cupcakes with Vanilla Buttercream Frosting

Delight in these charming Pink Velvet Cupcakes topped with creamy vanilla buttercream frosting, perfect for any special occasion.

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

• 190 g all-purpose flour
• 200 g granulated sugar
• 57 g unsalted butter softened
• 60 ml vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 15 g 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

Vanilla Buttercream Frosting

• 227 g unsalted butter softened
• 480 g powdered sugar sifted
• 2 tsp vanilla extract
• 2-3 tbsp heavy cream or milk adjust for consistency
• a pinch salt
• as desired Pink sanding sugar or edible glitter for decoration

Equipment

• Muffin Pan
• Piping Bag

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

For best results, ensure that all ingredients are at room temperature before beginning. These cupcakes can be stored in an airtight container at room temperature for up to 3 days.