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Pink Velvet Cupcakes with Vanilla Bean Frosting

Delightful and visually stunning pink velvet cupcakes topped with creamy vanilla bean frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
For the Vanilla Bean Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 1-2 teaspoons vanilla bean paste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
  5. Pour the batter into the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually add powdered sugar, alternating with the heavy cream, until reaching the desired consistency.
  3. Mix in the vanilla bean paste.
  4. Once the cupcakes are cool, generously frost them with the vanilla bean frosting using a piping bag or a spatula.

Notes

For the best results, use room temperature ingredients and avoid overmixing the batter. Decorate with fun sprinkles or edible glitter for a festive touch. Store leftovers in an airtight container at room temperature for up to 3 days.