Pink Velvet Cupcakes
Delight your taste buds with these fluffy, decadent Pink Velvet Cupcakes, the perfect treat for any celebration or indulgent moment. With their soft, buttery crumb and gorgeous pink hue—achieved with a touch of gel food coloring—these cupcakes are as stunning as they are delicious. Each bite offers a balance of sweetness from the vanilla-infused batter and tanginess from the buttermilk and a hint of vinegar. Topped with a rich, velvety cream cheese frosting that's whipped to perfection, these cupcakes are a true showstopper. Ready in just under 40 minutes, they’re ideal for birthdays, baby showers, or even Valentine’s Day. Garnish with sprinkles for a festive flair, and watch these irresistible cupcakes steal the spotlight! Perfect keywords for this recipe: pink velvet cupcakes, cream cheese frosting, festive dessert, easy cupcake recipe, stunning party treats.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.75 cups buttermilk
- 2 pieces large eggs
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons white vinegar
- 0.5 teaspoons pink gel food coloring
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened, for frosting)
- 2.5 cups powdered sugar
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-slot muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, beat the softened butter and buttermilk together with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the eggs, one at a time, mixing on low speed until fully incorporated. Then mix in the vanilla extract, white vinegar, and pink gel food coloring.
Gradually add the dry ingredients to the wet ingredients in three batches, mixing on low speed after each addition until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl on medium speed until creamy and smooth, about 2 minutes.
Gradually add the powdered sugar, 1/2 cup at a time, beating on low until fully incorporated. Increase speed to medium and beat for 1 minute. Add the vanilla extract and mix until combined.
Using a piping bag with your favorite tip, frost the cooled cupcakes generously.
Optional: Decorate with sprinkles or edible pearls for an extra festive touch!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 42.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
