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Pink Velvet Cupcakes

Delicious Pink Velvet Cupcakes That Will Wow Your Guests

These Pink Velvet Cupcakes are a delightful treat with a vibrant hue and creamy frosting that will impress any guest.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour or cake flour for lighter texture
  • 1.5 cups granulated sugar or brown sugar for richer flavor
  • 1.5 teaspoons baking powder ensure it's fresh for optimal rise
  • 1 teaspoon baking soda balances acidity
  • 0.5 teaspoon salt kosher salt recommended
  • 0.5 cups unsalted butter softened
  • 1 large egg or unsweetened applesauce for vegan option
  • 1 cups buttermilk or milk with lemon juice
  • 0.25 cups cocoa powder Dutch-processed for deeper taste
  • 1 teaspoon vanilla extract use pure vanilla for best results
  • a few drops red food coloring to achieve desired pink hue
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cups unsalted butter room temperature
  • 4 cups powdered sugar adjust for taste
  • 1 teaspoon vanilla extract pure for best flavor
  • 1-2 tablespoons heavy cream or milk to adjust consistency

Equipment

  • mixing bowls
  • Cupcake Tin
  • Ice cream scoop
  • Piping Bag
  • Wire Rack

Method
 

Step-by-Step Instructions for Pink Velvet Cupcakes
  1. Prepare the Cupcake Batter: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In another bowl, cream together the butter until light and fluffy. Add the egg, buttermilk, cocoa powder, vanilla extract, and red food coloring; mix well. Gradually incorporate the dry ingredients until just blended.
  2. Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. Using an ice cream scoop, fill each liner about two-thirds full with the batter. Bake for approximately 20 minutes, or until a toothpick comes out clean.
  3. Cool the Cupcakes: Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely for 20-30 minutes.
  4. Prepare the Frosting: Beat together the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Adjust consistency with heavy cream or milk as needed.
  5. Frost the Cupcakes: Once cooled, frost the cupcakes with cream cheese frosting and add sprinkles or edible glitter if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature. Don't overmix the batter to avoid dense cupcakes. Allow cupcakes to cool completely before frosting.

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