Print

Fluffy Pink Velvet Cupcakes with Buttercream Frosting

fluffy pink velvet cupcakes - featured image
Print Recipe

Light and fluffy pink velvet cupcakes topped with silky homemade buttercream frosting, perfect for celebrations or a sweet treat any day.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (7 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) buttermilk (or regular milk with 1 tablespoon vinegar)
  • 1 teaspoon vanilla extract
  • 10–15 drops pink food coloring
  • For the Buttercream Frosting:
  • 1 cup (230 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • A few drops pink food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Ensure butter and eggs are at room temperature.
  2. In a medium bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Using a mixer, beat softened butter until smooth and fluffy. Gradually add sugar and cream on medium speed until light and pale, about 3 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and pink food coloring until desired shade is reached.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Fold gently after each addition.
  6. Spoon batter into liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  7. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. For the frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed to avoid a sugar cloud.
  9. Add heavy cream and vanilla extract, then beat on high until fluffy, about 3-4 minutes. Add pink food coloring to match cupcakes.
  10. Frost cupcakes using a piping bag or knife. Optionally, decorate with edible glitter or heart-shaped sprinkles.

Notes

Use room temperature butter and eggs for smooth batter. Fold wet and dry ingredients gently to keep cupcakes airy. Avoid overbaking to prevent dryness. Adjust food coloring gradually as batter darkens when baked. Whip buttercream frosting until fluffy but avoid overheating butter. Rotate pan halfway through baking if uneven. Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: pink velvet cupcakes, buttercream frosting, easy cupcakes, homemade frosting, party cupcakes, fluffy cupcakes

Find it online: https://bitematrix.com/fluffy-pink-velvet-cupcakes-recipe-easy-homemade-buttercream-frosting/