Description
Indulge in the delightful charm of our Pink Velvet Cupcake Recipe, perfect for any celebration or sweet craving. These cupcakes are not just a feast for the eyes with their gorgeous pink hue, but they also promise an irresistibly moist and fluffy texture. Enhanced with rich cream cheese frosting, each bite delivers a burst of flavor that will have everyone reaching for seconds. This easy one-bowl recipe requires minimal cleanup, making it ideal for bakers of all skill levels. Whether you’re celebrating Valentine’s Day, a birthday, or simply treating yourself, these pink velvet cupcakes are sure to impress.
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 cold butter (cut into pieces)
- 2 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 your oven to 350°F and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and buttermilk until combined. Add pink food coloring and mix until evenly distributed.
- Fill cupcake liners about halfway and bake for 15 to 18 minutes or until tops spring back when touched.
- Let cool completely on a wire rack before frosting.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; mix until creamy, adding half-and-half as needed.
- Once cooled, pipe frosting onto each cupcake and decorate as desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg