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Fluffy Pink Velvet Cupcakes with Sweet Vanilla Frosting

Delightful pink velvet cupcakes topped with rich vanilla frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Make sure the butter is softened, not melted.
  • 0.5 cups buttermilk For a dairy-free version, use plant-based milk mixed with a teaspoon of vinegar.
  • 2 large eggs Incorporate the eggs one at a time.
  • 1 tablespoon vanilla extract
  • 1 tablespoon cocoa powder Adjust for a more chocolatey flavor.
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons baking powder
  • 0.25 teaspoons salt
  • pink food coloring, as desired Use natural beet juice for a vibrant hue.
Frosting Ingredients
  • to taste Sweet vanilla frosting Use your favorite recipe.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set it aside.
  3. In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy.
  4. Incorporate the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  5. Alternately add the dry mixture and buttermilk to the butter-sugar mixture, mixing until just combined. Be careful not to overmix.
  6. Add the pink food coloring and mix until you achieve your desired shade.
  7. Using a scoop or a spoon, fill each cupcake liner about 2/3 full with batter.
Baking
  1. Place the cupcake tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. While the cupcakes cool, whip together your favorite sweet vanilla frosting. Once the cupcakes are cool, generously frost each one.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to a month. Reheat by letting come to room temperature or warming in the microwave for a few seconds.