Description
Make these beautiful Pink Velvet Cupcakes for a special Valentine’s treat. They are soft, moist, and topped with a rich cream cheese frosting. This recipe brings a touch of elegance to your celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1-2 teaspoons red food coloring (or pink gel paste)
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate medium bowl, whisk together the buttermilk, oil, egg, vinegar, and vanilla extract. Add the pink food coloring until you reach the desired shade.
- Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually mix in the powdered sugar until fully incorporated. Add the vanilla extract and beat until light and fluffy.
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.
Notes
- Use high-quality pink gel food coloring for the best color payoff without affecting the batter texture.
- Buttermilk is key for moisture; if you do not have any, add 1 teaspoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes.
- For extra flair, top the finished cupcakes with pink sprinkles or edible glitter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 350
- Sugar: Approx. 35g
- Sodium: Approx. 180mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 35mg