Description
These pink velvet cupcakes are soft, moist, and topped with a swirl of tangy cream cheese frosting. A delightful twist on the classic red velvet, they bring a playful pop of color and rich flavor to any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder
- 1–2 drops pink gel food coloring
- ½ teaspoon baking soda
- 1 teaspoon white vinegar
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- 2–3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, salt, and baking soda.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, buttermilk, pink food coloring, and vinegar.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack.
- Beat cream cheese and powdered sugar until smooth and fluffy. Pipe or spread onto cooled cupcakes.
- Decorate with sprinkles or pearls if desired and serve.
Notes
- Use gel coloring for a vibrant pink hue that holds during baking.
- Bring all ingredients to room temperature for best results.
- Let cupcakes cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pink velvet cupcakes, cream cheese frosting, easy cupcakes, pink cupcakes, velvet cake