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Pink Velvet Cupcakes: The Ultimate Recipe for a Deliciously Elegant Treat

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Indulge in these delightful Pink Velvet Cupcakes, featuring a soft and moist texture with a hint of cocoa, topped with rich cream cheese frosting. Perfect for any celebration!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 tablespoon red food coloring
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream (optional, for consistency)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry mixture, followed by half of the buttermilk. Mix on low speed until just combined. Repeat until all ingredients are incorporated.
  6. Add the red food coloring and mix until the desired pink hue is achieved.
  7. Fill each cupcake liner about two-thirds full with the batter and gently tap the pan to remove air bubbles.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy (about 2-3 minutes).
  10. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once all sugar is added, increase speed to medium and mix until fluffy.
  11. Add the vanilla extract and mix until combined. If too thick, add 1-2 tablespoons of heavy cream for desired consistency.
  12. Once cupcakes are cool, frost them using a piping bag or spatula. Optionally, sprinkle cocoa powder or decorative sprinkles on top.
  13. Serve and enjoy!

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Adjust the amount of red food coloring to achieve your preferred shade of pink.
  • Store any leftover cupcakes in an airtight container in the refrigerator.

Find it online: https://softtasty.com/pink-velvet-cupcakes/