Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pink Velvet Cupcakes: The Perfect Valentine’s Day Dessert

Pink Velvet Cupcakes: The Perfect Valentine’s Day Dessert

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert, Cupcakes
  • Method: Baking
  • Cuisine: American, Valentine's Day
  • Diet: Vegetarian

Description

These soft, moist Pink Velvet Cupcakes are a perfect Valentine’s Day treat. With a subtle cocoa flavor and a creamy cream cheese frosting, they are both visually stunning and delicious.


Ingredients

Units Scale

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 cup butter (softened)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • Red food coloring (gel or liquid)
  • 1 tsp white vinegar

For the cream cheese frosting:

  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan:
    Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

  2. Mix Dry Ingredients:
    In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and a pinch of salt.

  3. Cream Butter and Sugar:
    In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).

  4. Add Eggs and Vanilla:
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Combine Wet and Dry Ingredients:
    Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

  6. Add Red Food Coloring:
    Add red food coloring to achieve the desired pink shade. Gel food coloring is recommended for a more vibrant color.

  7. Bake the Cupcakes:
    Divide the batter evenly between the cupcake liners (about 2/3 full). Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

  8. Make the Cream Cheese Frosting:
    Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar until the frosting is fluffy. Stir in vanilla extract. If too thick, add a teaspoon of milk.

  9. Frost the Cupcakes:
    Once cooled, frost the cupcakes with the cream cheese frosting. Pipe or spread generously.

  10. Serve and Enjoy:
    Garnish with pink or red sprinkles or candy hearts. Serve and enjoy!


Notes

  • Don’t Overmix: Once the dry and wet ingredients are combined, mix just until incorporated to avoid dense cupcakes.
  • Substitute Buttermilk: Use 1 tbsp of vinegar in 1 cup milk as a substitute for buttermilk.
  • Gel Food Coloring: Provides a vibrant color without affecting batter consistency.
  • Room Temperature Ingredients: Ensure butter and cream cheese are softened for smoother frosting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 300
  • Sugar: 35g
  • Sodium: 140mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg