Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 teaspoon red food coloring (gel preferred)
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Step 2: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Gradually add the boiling water and red food coloring, mixing until the batter is smooth. The batter will be thin.
- Step 3: Fill cupcake liners about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Step 4: While the cupcakes are cooling, make the frosting. Beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the milk and vanilla extract and beat until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Step 5: Once the cupcakes are completely cool, frost them with the vanilla buttercream frosting. You can use a piping bag or a knife to frost the cupcakes.
Notes
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a delightful warm-cupcake experience, gently microwave individual cupcakes for 10-15 seconds, being careful not to overcook.
- Serve these elegant pink velvet cupcakes at your next tea party or baby shower, alongside fresh berries and a light fruit salad.
- To prevent lumps in your buttercream, ensure your butter is truly softened and add the powdered sugar gradually, mixing thoroughly between each addition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American