Description
Pink Velvet Cupcakes are soft, buttery cupcakes with a tender crumb and creamy cream cheese frosting, made easily in one bowl and perfect for Valentine’s Day or any celebration.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup butter, cold and cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 6–8 drops pink food coloring
- 4 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons half-and-half or heavy cream
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners.
- Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract, buttermilk, and pink food coloring until combined.
- Divide the batter evenly among the cupcake liners, filling each halfway to two-thirds full.
- Bake for 15 to 18 minutes until the tops spring back when lightly touched.
- Remove from the oven and let the cupcakes cool completely.
- Beat the cream cheese and butter together until smooth.
- Add powdered sugar and vanilla, then beat until smooth and fluffy.
- Mix in cream as needed, then frost the cooled cupcakes.
Notes
- Do not overmix the batter to keep cupcakes tender.
- Allow cupcakes to cool fully before frosting.
- Add food coloring gradually to control color intensity.
- Prep Time: 20 minutes
- Cooling Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg