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
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
-
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. -
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and a pinch of salt. -
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes). -
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. -
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. -
Add Red Food Coloring:
Add red food coloring to achieve the desired pink shade. Gel food coloring is recommended for a more vibrant color. -
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. -
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. -
Frost the Cupcakes:
Once cooled, frost the cupcakes with the cream cheese frosting. Pipe or spread generously. -
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