Vanilla Cupcakes with Blush Pink Buttercream

These Vanilla Cupcakes with Blush Pink Buttercream are soft, fluffy, and delicately sweet—perfect for any celebration or when I just want to bake something beautiful and classic. The vanilla cupcakes are light and moist with a tender crumb, while the blush pink buttercream adds a creamy, elegant finish. Whether I’m baking for a birthday, baby shower, or just to treat myself, these cupcakes always feel special.

Why You’ll Love This Recipe

I love how simple yet stunning these cupcakes are. The vanilla base is a timeless favorite—soft, buttery, and full of rich flavor. The blush pink buttercream not only looks gorgeous, but it’s also silky, smooth, and easy to pipe or spread. I can tint the frosting to match any occasion, and the flavor pairs beautifully with everything from fresh berries to a drizzle of caramel. These cupcakes are easy enough for a casual day but elegant enough for any event.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the vanilla cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk

For the blush pink buttercream:

• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Heavy cream or milk
• A drop or two of pink gel food coloring (for a soft blush hue)
• Pinch of salt (to balance the sweetness)

directions

For the cupcakes:

1. I preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate bowl, I cream the butter and sugar together until light and fluffy.

4. I beat in the eggs one at a time, then mix in the vanilla.

5. I alternate adding the dry ingredients and milk, starting and ending with the dry, mixing just until combined.

6. I divide the batter evenly among the liners, filling each about 2/3 full.

7. I bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.

8. I let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the blush pink buttercream:

1. I beat the softened butter until creamy and pale.

2. I gradually add the powdered sugar, mixing on low to start, then beating until fluffy.

3. I mix in the vanilla extract, a pinch of salt, and cream to reach the desired consistency.

4. I add one or two drops of pink gel food coloring and mix until the color is evenly blended.

5. Once the cupcakes are completely cool, I frost them using a piping bag or offset spatula.

Servings and timing

This recipe makes 12 standard cupcakes.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Filled cupcakes: I scoop out the centers and fill them with jam, lemon curd, or chocolate ganache for a surprise inside.

• Flavored frosting: I add a touch of strawberry puree or rose water to the frosting for a floral or fruity twist.

• Sprinkles or edible pearls: I top the frosted cupcakes with sprinkles or pearls for extra charm.

• Mini cupcakes: I use a mini muffin pan and reduce the baking time to make bite-sized treats.

• Dairy-free version: I substitute plant-based butter and milk for a dairy-free option.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Before serving, I let them come to room temperature for the best texture and flavor. If I want to freeze them, I freeze the unfrosted cupcakes in a freezer-safe bag for up to 2 months. I thaw at room temperature and frost fresh when ready to serve.

FAQs

Can I make the cupcakes ahead of time?

Yes, I often bake the cupcakes a day ahead and store them unfrosted. I frost them the day I plan to serve for the freshest look and flavor.

What’s the best food coloring for a blush pink shade?

I use gel food coloring because it gives a soft, consistent color without thinning the frosting. I start with a tiny amount and add more as needed.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour gives a lighter, softer crumb. If I substitute, I use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose.

How can I make the frosting less sweet?

I add a pinch of salt or a splash of lemon juice to balance the sweetness. Using heavy cream also helps mellow the flavor.

What piping tip works best for these cupcakes?

I like using a large star tip like Wilton 1M for classic swirls, but any large round or decorative tip works beautifully.

Conclusion

These Vanilla Cupcakes with Blush Pink Buttercream are as pretty as they are delicious—soft, classic, and perfect for any celebration. Whether I’m baking them for a special occasion or just to brighten my day, they’re always a hit with their light texture, sweet vanilla flavor, and beautiful pastel frosting. It’s an easy, elegant treat that always makes an impression.