Description
Deliciously soft and visually stunning pink velvet cupcakes topped with creamy vanilla bean frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for extra flavor)
- ½ cup buttermilk (room temperature)
- ¼ cup sour cream (room temperature)
- 2–3 drops pink food coloring
- 1 cup unsalted butter (room temperature) for frosting
- 3 cups powdered sugar
- 1 tablespoon heavy cream (or milk)
- 1 vanilla bean (seeds scraped) or 1 tablespoon vanilla bean paste
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extract.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the sour cream and pink food coloring until the batter is smooth and evenly colored.
- Divide batter among cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the butter for frosting until creamy, then gradually add powdered sugar and mix until fluffy. Add vanilla bean seeds, vanilla extract, cream, and salt, beating until smooth.
- Transfer frosting to a piping bag and swirl it onto the cooled cupcakes. Optionally, top with sprinkles or edible pearls.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Store leftover cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pink Velvet Cupcakes, Vanilla Bean Frosting, Dessert Recipe, Cupcake Recipe