Pink Velvet Cupcakes with Cream Cheese Frosting Recipe
These Best Pink Velvet Cupcakes are moist, tender, and beautifully pink, combining the classic flavors of red velvet with a delicate cream cheese frosting. Perfect for celebrations or an everyday treat, these cupcakes feature a subtle cocoa hint and a smooth, creamy frosting topped with your favorite decorations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcakes
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Red food coloring (quantity to achieve desired pink color, about 1-2 teaspoons)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup (1 stick) butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Milk or cream, optional, to adjust consistency
Decorations (Optional)
- Sprinkles
- Edible glitter
- Fresh berries
- Red Velvet Cookie Crumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, unsweetened cocoa powder, and vanilla extract until smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently mix until just combined, being careful not to overmix to keep the cupcakes tender.
- Add Color and Vinegar: In a small bowl, combine the red food coloring and white vinegar. Stir this mixture into the batter until evenly pink throughout.
- Fill Cupcake Liners: Using a spoon or an ice cream scoop, fill each cupcake liner about two-thirds full with the batter.
- Bake: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating until smooth. Begin with 3 cups and add more if needed to reach desired consistency.
- Flavor and Adjust Consistency: Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add milk or cream one tablespoon at a time until it is pipeable. If too thin, add more powdered sugar.
- Frost Cupcakes: Once cupcakes are completely cool, frost them using a knife, spatula, or piping bag with tip for a decorative finish.
- Decorate: Finish by decorating with sprinkles, edible glitter, fresh berries, or red velvet cookie crumbs as desired.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing results.
- Do not overmix the batter to avoid tough cupcakes.
- Adjust the amount of red food coloring based on your preferred shade of pink.
- Frosting consistency can be adjusted with milk or powdered sugar to allow easy spreading or piping.
- Store cupcakes in an airtight container in the refrigerator if not serving immediately due to cream cheese frosting.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
