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Pink Velvet Cupcakes with Cream Cheese Frosting Recipe

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4.5 from 91 reviews

These Best Pink Velvet Cupcakes are a delightful twist on the classic red velvet, featuring a tender crumb infused with cocoa and a subtle tang from buttermilk. Topped with luscious cream cheese frosting and customizable decorations, these cupcakes are perfect for celebrations or an indulgent treat.

Ingredients

Cupcake Batter

  • 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 (amount needed to get desired pink color)

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners to ensure easy removal and clean baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, unsweetened cocoa powder, and vanilla extract until smooth.
  4. Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix to maintain a tender texture.
  5. Add Color: In a small bowl, mix the red food coloring with white vinegar, then add to the batter. Stir until the batter is evenly pink.
  6. Fill and Bake: Fill each cupcake liner about two-thirds full with batter for optimal rise and shape. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Allow cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Make Frosting: In a large bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, starting with 3 cups, and beat until smooth. Add more sugar if needed to reach desired thickness.
  9. Flavor and Adjust Frosting: Stir in vanilla extract and a pinch of salt. If the frosting is too thick, add milk or cream one tablespoon at a time until pipeable. If too thin, add additional powdered sugar.
  10. Frost Cupcakes: Once cupcakes are completely cool, frost them using a knife, spatula, or piping bag for a decorative finish.
  11. Decorate: Finish by decorating with sprinkles, edible glitter, fresh berries, or red velvet cookie crumbs as desired for an added festive touch.

Notes

  • Make sure all wet ingredients, especially eggs and buttermilk, are at room temperature to ensure even mixing and better texture.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • If you prefer a deeper pink color, increase the amount of red food coloring gradually.
  • Softened cream cheese and butter should be at room temperature for smooth frosting.
  • You can store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring cupcakes to room temperature before serving for best flavor and texture.

Find it online: https://mealsbykate.com/pink-velvet-cupcakes-with-cream-cheese-frosting-recipe/