Red Velvet Pink Buttercream Cupcakes

Name: Red Velvet Pink Buttercream Cupcakes that Delight You!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon cocoa powder; ½ teaspoon salt; 1 cup vegetable oil; 1 cup buttermilk; 2 large eggs; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1 cup unsalted butter (softened); 4 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract (for frosting); Pink food coloring (to desired shade)

Posted on November 26, 2025

DESSERT

Introduction to Red Velvet Pink Buttercream Cupcakes

There’s something magical about baking, especially when it comes to Red Velvet Pink Buttercream Cupcakes. These delightful treats are not just a feast for the eyes; they’re a quick solution for busy days when you want to impress your loved ones. I remember the first time I made these cupcakes for a family gathering. The smiles on their faces were priceless! With their rich flavor and creamy frosting, they’re perfect for any celebration, big or small. So, let’s dive into this scrumptious recipe that will surely become a favorite in your home!

Why You’ll Love This Red Velvet Pink Buttercream Cupcakes

These Red Velvet Pink Buttercream Cupcakes are a dream come true for busy moms and professionals alike. They’re incredibly easy to whip up, taking just 40 minutes from start to finish. The moist, velvety texture paired with the sweet, creamy pink frosting is simply irresistible. Plus, they’re perfect for any occasion, whether it’s a birthday party or a cozy family dinner. Trust me, these cupcakes will make your day a little brighter!

Ingredients for Red Velvet Pink Buttercream Cupcakes

Gathering the right ingredients is the first step to creating these delightful Red Velvet Pink Buttercream Cupcakes. Here’s what you’ll need:

All-purpose flour: The backbone of your cupcakes, providing structure and texture.
Granulated sugar: Sweetens the batter and helps create that lovely moist crumb.
Baking soda: This leavening agent gives your cupcakes that perfect rise.
Cocoa powder: Just a hint of cocoa adds depth to the flavor without overpowering the red velvet essence.
Salt: A pinch enhances all the flavors, balancing the sweetness.
Vegetable oil: Keeps the cupcakes moist and tender; you can also use melted coconut oil for a twist.
Buttermilk: Adds richness and a slight tang, making the cupcakes incredibly soft.
Large eggs: They bind everything together and contribute to the cupcakes’ fluffiness.
Red food coloring: The star of the show! It gives the cupcakes their signature vibrant hue.
Vanilla extract: A splash of vanilla adds warmth and enhances the overall flavor.
White vinegar: This might seem odd, but it reacts with the baking soda to create a lighter texture.

For the pink buttercream frosting:

Unsalted butter: Softened to create a creamy base for your frosting.
Powdered sugar: Sweetens the frosting and gives it that fluffy texture.
Heavy cream: Adds richness and helps achieve the perfect consistency.
Vanilla extract (for frosting): Just like in the cupcakes, it adds a lovely flavor.
Pink food coloring: Use this to achieve your desired shade of pink for that beautiful finish.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Red Velvet Pink Buttercream Cupcakes

Now that we have our ingredients ready, let’s dive into the fun part—making these delightful Red Velvet Pink Buttercream Cupcakes! Follow these simple steps, and you’ll be on your way to baking success.

Step 1: Preheat the Oven and Prepare the Pan

First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures even baking. While the oven warms up, line your cupcake pan with liners. This not only makes for easy removal but also adds a pop of color to your presentation!

Step 2: Mix the Dry Ingredients

In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Whisk them together until they’re well blended. This step is essential because it evenly distributes the leavening agents, ensuring your cupcakes rise beautifully.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Each ingredient plays a role: the oil keeps them moist, the buttermilk adds richness, and the vinegar reacts with the baking soda for that perfect fluffiness. It’s a beautiful symphony of flavors!

Step 4: Combine Wet and Dry Ingredients

Now, gently fold the wet ingredients into the dry mixture. Be careful not to overmix! A few lumps are okay. Overmixing can lead to dense cupcakes, and we want them light and airy. Just mix until everything is combined, and you’re good to go!

Step 5: Fill the Cupcake Liners

Using a scoop or a measuring cup, fill each cupcake liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing. Trust me, a little mess is worth it for that perfect dome shape!

Step 6: Bake the Cupcakes

Place the cupcake pan in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean, they’re ready! If not, give them a few more minutes.

Step 7: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is vital because frosting warm cupcakes can lead to a melty mess!

Step 8: Make the Pink Buttercream Frosting

In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and heavy cream, mixing until smooth. Add the vanilla extract and pink food coloring to achieve your desired shade. The frosting should be fluffy and spreadable, perfect for topping your cupcakes!

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, it’s time to frost! Use a piping bag for a professional look, or simply spread the frosting with a knife. Don’t be shy—add a generous swirl of that beautiful pink buttercream. Your Red Velvet Pink Buttercream Cupcakes are now ready to impress!

Tips for Success

Always preheat your oven for even baking.
Use room temperature ingredients for better mixing.
Don’t overmix the batter; a few lumps are fine.
Let cupcakes cool completely before frosting to avoid melting.
Experiment with food coloring to achieve your perfect pink shade.
Store leftovers in an airtight container to keep them fresh.

Equipment Needed

Cupcake pan: Essential for baking; a muffin tin works too.
Mixing bowls: Use any size; glass or stainless steel is great.
Whisk: A hand whisk or electric mixer will do the job.
Piping bag: For frosting; a zip-top bag can be a handy substitute.
Cooling rack: Helps cool cupcakes evenly; a plate works in a pinch.

Variations

Chocolate Red Velvet: Add an extra tablespoon of cocoa powder for a richer chocolate flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a delicious alternative.
Vegan Version: Replace eggs with flax eggs and use plant-based milk and butter for a vegan-friendly treat.
Different Frosting Flavors: Try cream cheese frosting or a lemon buttercream for a zesty twist.
Mini Cupcakes: Bake in a mini cupcake pan for bite-sized delights, adjusting the baking time to about 12-15 minutes.

Serving Suggestions

Pair these cupcakes with a glass of cold milk for a classic treat.
Serve alongside fresh fruit for a refreshing contrast.
For a festive touch, add sprinkles or edible glitter on top of the frosting.
Display on a colorful cake stand for an eye-catching presentation.
Enjoy with a cup of coffee or tea for a delightful afternoon snack.

FAQs about Red Velvet Pink Buttercream Cupcakes

Can I make these cupcakes ahead of time?

Absolutely! You can bake the Red Velvet Pink Buttercream Cupcakes a day in advance. Just store them in an airtight container at room temperature. Frost them right before serving for the best taste and presentation.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, don’t worry! You can make a quick substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!

How do I store leftover cupcakes?

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them without frosting for up to three months. Just thaw and frost when you’re ready to enjoy!

Can I use a different frosting flavor?

Of course! While the pink buttercream is delightful, feel free to experiment with other flavors. Cream cheese frosting or a chocolate ganache would pair beautifully with the red velvet cupcakes, adding a unique twist!

Why is my frosting too runny?

If your frosting is too runny, it might be due to too much heavy cream or not enough powdered sugar. Simply add more powdered sugar, a little at a time, until you reach your desired consistency. It should be fluffy and spreadable!

Final Thoughts

Baking these Red Velvet Pink Buttercream Cupcakes is more than just a recipe; it’s an experience filled with joy and creativity. The vibrant color and rich flavor bring smiles to faces, making any occasion feel special. I love how they can transform a simple gathering into a celebration. Plus, the process of baking together with family can create lasting memories. So, whether you’re treating yourself or sharing with loved ones, these cupcakes are sure to delight. Embrace the joy of baking, and let these cupcakes be a sweet reminder of the love you put into your kitchen!