Print

Pink Velvet Cupcakes with Vanilla Bean Frosting Recipe

Pink Velvet Cupcakes with Vanilla Bean Frosting Recipe
Print Recipe

★★★★★

5 from 7 reviews

Delight in these irresistibly soft and moist Pink Velvet Cupcakes topped with a rich and creamy Vanilla Bean Frosting. Perfect for celebrations or a sweet treat, these cupcakes combine classic flavors with a vibrant pink hue, enhanced by a hint of almond extract and a luscious homemade frosting bursting with vanilla bean goodness.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Cupcake Batter

  • 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

Vanilla Bean Frosting

  • 1 cup unsalted butter, room temperature
  • 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. This step incorporates air, making the cupcakes soft.
  4. Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and almond extract if using.
  5. Add Buttermilk and Dry Ingredients: Alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture. Mix until just combined—avoid overmixing to keep cupcakes moist and tender.
  6. Add Sour Cream and Food Coloring: Gently fold in the sour cream and pink food coloring until the batter is smooth and evenly colored.
  7. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Make the Vanilla Bean Frosting: Beat the butter until creamy. Gradually add the powdered sugar and mix until fluffy. Add the vanilla bean seeds or paste, vanilla extract, heavy cream, and a pinch of salt. Beat for an additional 2–3 minutes until smooth and creamy.
  10. Frost and Decorate: Transfer the frosting to a piping bag and swirl onto the cooled cupcakes. Optionally, top with sprinkles or edible pearls for an elegant finish.

Notes

  • Room temperature ingredients help create a smooth batter and even baking.
  • Do not overmix the batter to avoid dense cupcakes.
  • Use high-quality vanilla beans or paste for the best flavor in frosting.
  • Almond extract is optional but adds a lovely depth of flavor.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days, or freeze without frosting for up to 1 month.
  • Allow cupcakes to cool completely before frosting to prevent melting.

Nutrition

Keywords: Pink velvet cupcakes, vanilla bean frosting, homemade cupcakes, pink cupcakes, dessert recipes, birthday cupcakes

Find it online: https://flavorsbymaya.com/pink-velvet-cupcakes-with-vanilla-bean-frosting-recipe/