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Pink Velvet Cupcakes with Cream Cheese Frosting Recipe

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4.7 from 709 reviews

These Best Pink Velvet Cupcakes are moist, tender, and beautifully pink, making them a delightful twist on the classic red velvet. Topped with a creamy and smooth cream cheese frosting, they are perfect for parties, birthday celebrations, or any time you want a sweet treat with a pop of color.

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 (amount adjusted to achieve vibrant 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 Oven: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt until fully combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, unsweetened cocoa powder, and vanilla extract until smooth.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cupcakes tender.
  5. Add Color: In a small bowl, mix the red food coloring and white vinegar. Stir this mixture into the batter until the color is evenly distributed and vibrant pink.
  6. Fill Cupcake Liners: Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with batter.
  7. Bake: Bake in the preheated oven for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they are done.
  8. Cool Cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer.
  10. Add Sugar and Flavor: Gradually add the sifted powdered sugar, about one cup at a time, beating well after each addition. Start with 3 cups and add more if needed for desired consistency. Stir in vanilla extract and a pinch of salt.
  11. Adjust Frosting Consistency: 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 until thickened.
  12. Frost Cupcakes: Once cupcakes are completely cool, frost them using a knife, spatula, or piping bag for a decorative finish.
  13. Decorate: Add sprinkles, edible glitter, fresh berries, or red velvet cookie crumbs as desired for a festive touch.

Notes

  • Room temperature ingredients help the batter mix evenly and improve texture.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Adjust the amount of red food coloring as needed to achieve your preferred shade of pink.
  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • Use a toothpick test to avoid overbaking and ensure moist cupcakes.

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