Pink Velvet Cupcakes: A Delightfully Pink Twist on a Classic

Prepare to fall in love with these utterly enchanting Pink Velvet Cupcakes. Sweet, tender, and incredibly moist, each cupcake is crowned with a generous swirl of luscious, tangy cream cheese frosting. They offer all the beloved flavor notes of traditional red velvet, but with a whimsical pink hue that makes them an irresistible treat for any special occasion. Whether you’re celebrating Valentine’s Day, a birthday party, a baby shower, or simply craving something beautiful and delicious, these pink velvet beauties are the perfect choice.

Despite their sophisticated appearance, these decadent treats are surprisingly simple to whip up. You’ll find most of the ingredients are common pantry staples, and the process involves just a few straightforward steps, making them accessible even for novice bakers. While we adore the rich, cocoa-infused flavor of traditional Red Velvet Cake, this charming pink velvet variation is every bit as amazing, offering a slightly lighter, more vibrant appeal.

If you have a passion for pink desserts, you’ll also adore our Pink Champagne Cake and our fun Pink Popcorn. These delightful creations are also fantastic options for Baby Shower Desserts, adding a touch of elegance and sweetness to any celebration.

Why You’ll Adore This Recipe

There are countless reasons why these Pink Velvet Cupcakes will become a fast favorite in your kitchen. Beyond their obvious aesthetic charm, they offer a perfect blend of taste, texture, and ease that makes them truly stand out:

• Stunning Visual Appeal: The gorgeous pink color makes these cupcakes an instant showstopper. Whether for a romantic dinner, a celebratory event, or just a bright pick-me-up, their vibrant hue adds a touch of joy and elegance to any table.
• Irresistible Velvet Texture: Just like their red counterpart, these cupcakes boast the signature “velvet” texture – a fine, tender crumb that is incredibly moist and melts in your mouth. This unique consistency is what truly sets velvet cakes apart.
• Classic Flavor Profile: You’ll experience the delightful, subtle cocoa notes that are characteristic of red velvet, beautifully complemented by the rich flavor of buttermilk. It’s a comforting, familiar taste with a playful pink twist.
• Perfectly Paired Cream Cheese Frosting: The tangy, rich, and utterly smooth cream cheese frosting is not just an accompaniment; it’s an integral part of the experience. Its creamy texture and slight tartness perfectly balance the sweetness of the cupcake, creating a harmonious flavor combination.
• Surprisingly Simple to Make: Don’t let their elegant appearance intimidate you. This recipe utilizes basic baking techniques and readily available ingredients, making it accessible for bakers of all skill levels. Minimal prep time yields maximum deliciousness.
• Versatile for Any Occasion: While they are a staple for Valentine’s Day and baby showers, these cupcakes are also ideal for birthday parties, bridal showers, spring gatherings, or simply as a delightful treat to brighten any ordinary day. Their festive color makes them adaptable for many themes.

This cupcake recipe delivers a truly winning combination of flavor and presentation, making it one of our favorite Pink Desserts to Make. The minimal prep time belies the gorgeous and impressive results you’ll achieve every single time.

Key Ingredients for Success

Crafting perfect Pink Velvet Cupcakes starts with high-quality ingredients. Here’s a breakdown of what you’ll need for both the moist cupcakes and the dreamy cream cheese frosting, along with a little insight into why each component is crucial:

For the Cupcakes:

• All-Purpose Flour: The foundation of our cupcakes, providing structure.
• Baking Powder & Baking Soda: These leavening agents work together to give the cupcakes their signature light and airy texture. Baking soda also reacts with the buttermilk.
• Salt: A pinch enhances all the other flavors, balancing the sweetness.
• Butter (Softened): Adds richness and flavor to the cupcakes. Using softened butter is key for proper creaming.
• Granulated Sugar: For sweetness and to contribute to the tender crumb.
• Vegetable Oil: Essential for moisture and to keep the cupcakes tender for days. Unlike butter, oil remains liquid at room temperature, ensuring a consistently moist crumb.
• Large Eggs: Bind the ingredients, add richness, and help with structure. Ensure they are at room temperature for optimal emulsification.
• Vanilla Extract: A staple for any sweet treat, enhancing the overall flavor profile.
• Buttermilk: This acidic ingredient is crucial for the tender texture and distinctive tang of velvet cakes. It reacts with the baking soda to create lift and moisture.
• Pink Food Coloring: The star of the show for that vibrant pink hue! Gel food coloring is often recommended for more intense color with less liquid. You can adjust the amount to achieve your desired shade.

For the Cream Cheese Frosting:

• Cream Cheese (Softened): The backbone of this classic frosting, offering a delightful tang and creamy consistency. Make sure it’s fully softened for a smooth frosting.
• Unsalted Butter (Softened): Adds richness and helps create the perfect fluffy texture. Like the cream cheese, room temperature is vital.
• Powdered Sugar (Sifted): Provides sweetness and body to the frosting. Sifting prevents lumps, ensuring a silky-smooth finish.
• Vanilla Extract: Enhances the sweet and tangy notes of the frosting.

You’ll find the complete ingredient list with precise measurements in the recipe card at the very bottom of this post.

Step-by-Step Baking Guide

Follow these simple instructions to create your own batch of irresistible Pink Velvet Cupcakes:

• Step 1: Prepare Your Workspace. First, preheat your oven to 350 degrees Fahrenheit (175°C). Line a standard 12-cup muffin tin with paper cupcake liners. This ensures easy removal and prevents sticking.
• Step 2: Combine Dry Ingredients. In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are well combined and evenly distributed throughout the batter. Set this bowl aside for later.

Step 3: Cream Butter and Sugar. In a large mixing bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar using an electric mixer. Beat on medium-high speed until the mixture is light, fluffy, and pale in color, usually about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

Step 4: Add Wet Ingredients. To the creamed butter and sugar, add the vegetable oil, large eggs (one at a time, beating well after each addition), and vanilla extract. Continue mixing on medium speed until all these wet ingredients are thoroughly blended and the mixture is smooth. Don’t forget to scrape down the bowl again.

Step 5: Alternate Dry and Wet. Gradually add the dry ingredient mixture and the buttermilk to the wet ingredients, alternating between the two. Begin and end with the dry ingredients. Mix on low speed just until combined after each addition. Be careful not to overmix the batter, as this can lead to tough cupcakes.

Step 6: Achieve Your Perfect Pink. Now for the fun part! Add drops of pink food coloring to the cupcake mixture. Start with a few drops and mix gently until combined. Continue adding more food coloring, a few drops at a time, until you achieve your desired shade of pink. Remember, the color will deepen slightly during baking.

Step 7: Bake and Cool. Evenly spoon the pink velvet batter into the prepared muffin tins, filling each liner about two-thirds full. Bake for 15-18 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the muffin tin from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling completely is essential before frosting!

Step 8: Start the Frosting. While the cupcakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and lump-free. Then, add the softened unsalted butter and continue beating until the cream cheese and butter are well combined and creamy.

Step 9: Finish the Frosting. Gradually add the powdered sugar, one cup at a time, to the cream cheese mixture. Beat on low speed until combined, then increase to medium-high and beat until thick and smooth. Scrape down the sides of the bowl often. Finally, beat in the vanilla extract until just incorporated. If the frosting is too thick, add a tiny bit of milk; if too thin, add more powdered sugar.

Step 10: Frost and Enjoy! Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously over each one. Get creative with your frosting technique – a piping bag with a star tip makes for a professional swirl, or simply use an offset spatula for a rustic look. Serve immediately and savor every delightful bite!

Frequently Asked Questions

Pro Tips for Perfect Pink Velvet Cupcakes

Achieving bakery-quality cupcakes at home is easier than you think with a few expert tips:

• Do Not Overmix the Batter: This is perhaps the most crucial rule in baking tender cupcakes. Overmixing develops the gluten in the flour, resulting in a tough, chewy texture rather than the desired light and airy crumb. Mix only until the ingredients are just combined, and no streaks of flour remain.
• Ensure Ingredients Are at Room Temperature: For both the cupcakes and the frosting, having ingredients like butter, cream cheese, and eggs at room temperature is vital. Room temperature butter creams better with sugar, incorporating more air for a lighter cake. Similarly, room temperature cream cheese and butter create a smoother, lump-free frosting that emulsifies beautifully.
• Cool Cupcakes Completely on a Wire Rack: Patience is a virtue when it comes to frosting! Cupcakes must be entirely cool before you apply any frosting. Placing warm cupcakes on a wire rack allows air to circulate, preventing them from becoming soggy on the bottom and ensuring your beautiful cream cheese frosting won’t melt or slide off.
• Measure Flour Correctly: For precise baking, use the “spoon and level” method. Gently spoon flour into your measuring cup until it overflows, then level off the excess with a straight edge (like the back of a knife). Do not scoop flour directly with the measuring cup, as this can compact it and lead to using too much flour.
• Adjust Frosting Consistency: If your cream cheese frosting seems too thick, add milk (or heavy cream) one teaspoon at a time until it reaches your desired consistency. If it’s too thin, gradually add more sifted powdered sugar until it thickens up.
• Don’t Overfill Muffin Tins: Fill each cupcake liner about two-thirds full. This allows enough room for the cupcakes to rise without overflowing, creating a perfect dome top.
• Use Quality Food Coloring: For the most vibrant and consistent pink, opt for gel food coloring over liquid food coloring. Gel coloring is more concentrated, so you’ll need less, which prevents thinning out your batter.
• Pipe Your Frosting for a Professional Touch: While spreading frosting with a knife is perfectly fine, using a piping bag fitted with a star tip or round tip can elevate the presentation significantly, giving your cupcakes a professional, bakery-style finish.

More Easy Cupcake Recipes to Try

If you loved baking these Pink Velvet Cupcakes, you’re in for a treat! We have a fantastic collection of easy and delicious cupcake recipes perfect for any occasion:

• Salted Caramel Cupcakes: Indulge in the perfect balance of sweet and salty with these delectable cupcakes, featuring a rich caramel flavor and a hint of sea salt.
• Mocha Cupcakes: For coffee and chocolate lovers, these decadent mocha cupcakes combine the best of both worlds with a rich, aromatic flavor.
• Eclair Cupcakes: Experience the magic of a classic French eclair transformed into a convenient and delightful cupcake, complete with a creamy filling and chocolate glaze.
• Butterscotch Cupcakes: Enjoy the nostalgic, buttery sweetness of these charming butterscotch cupcakes, a comforting treat for all ages.

We encourage you to try this amazing recipe for pink velvet cupcakes. Once you’ve baked and enjoyed them, please consider leaving a star recipe rating to share your experience with other bakers!

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Pink Velvet Cupcakes

Rated 5 out of 5 stars by 4 votes

Pink Velvet Cupcakes are sweet and delicious with rich cream cheese frosting. It’s the perfect dessert for Valentine’s Day, birthday parties and more.

Prep Time
10 mins

Cook Time
18 mins

For the Cream Cheese Frosting:
10 mins

Total Time
38 mins

Servings
12

Cuisine
American

Course
Dessert

Calories
389 kcal

Author
Carrie Barnard

Ingredients

For the Cupcakes:

• 1 ¼ cups All-Purpose Flour
• ¾ teaspoon Baking Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• ¼ Cup Butter softened
• ½ cup Granulated Sugar
• ¼ cup Vegetable Oil
• 2 Large Eggs
• 1 tsp Vanilla Extract
• ½ cup Buttermilk
• Pink Food Coloring

For the Cream Cheese Frosting:

• 8 ounces Cream Cheese softened
• ¼ cup Unsalted Butter softened
• 3 cups Powdered Sugar sifted
• 1 teaspoon Vanilla Extract

Instructions

For the Cupcakes:

1. Preheat the oven to 350 degrees Fahrenheit (175°C).
2. Line a muffin tin with cupcake liners.
3. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk well and set aside.
4. Using either a stand mixer or a hand mixer, cream together the softened butter and granulated sugar until light and fluffy (approximately 1-2 minutes).
5. Add the vegetable oil, eggs (one at a time, beating well after each), and vanilla extract. Mix until these ingredients are well combined. Scrape down the edges of the bowl with a spatula.
6. Slowly add the dry ingredients and the buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry. Mix on low speed just until thoroughly combined, taking care not to overmix.
7. Add pink food coloring drop by drop until the batter achieves your preferred shade of pink. Mix gently to incorporate.
8. Pour the batter evenly into the cupcake liners in the muffin pan, filling each about two-thirds full.
9. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
10. Transfer the cupcakes to a wire rack to cool completely before topping with frosting.

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add the softened butter and beat until combined and creamy.
3. Gradually add the sifted powdered sugar (1 cup at a time), mixing on low speed until combined after each addition. Increase speed to medium-high and beat until the frosting is thick and smooth.
4. Finally, mix in the vanilla extract until just incorporated.
5. Once cupcakes are completely cool, frost each one generously with the cream cheese frosting and enjoy!

Recipe Notes

Refrigerate any leftover cupcakes, covered in an airtight container, for up to 5 days.

Nutrition Facts

Calories
389kcal

,

Carbohydrates
50g

,

Protein
4g

,

Fat
20g

,

Saturated Fat
10g

,

Polyunsaturated Fat
3g

,

Monounsaturated Fat
5g

,

Trans Fat
0.3g

,

Cholesterol
68mg

,

Sodium
233mg

,

Potassium
67mg

,

Fiber
0.4g

,

Sugar
39g

,

Vitamin A
546IU

,

Calcium
53mg

,

Iron
1mg

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