Description
Indulge in the sweet and tangy delight of Pink Velvet Cupcakes, a perfect treat for Valentine’s Day, birthdays, or any special occasion. These cupcakes boast a soft, moist texture with a hint of buttermilk and are topped with creamy cream cheese frosting.
Ingredients
Scale
- 1¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 2–3 drops pink food coloring
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk, room temperature
- ¼ teaspoon baking soda
- 1 teaspoon red wine vinegar
- Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, room temperature
- 3–4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line cupcake tins with liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream together butter and sugar until light. Beat in food coloring and eggs, one at a time, then add vanilla.
- Alternately mix in dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Combine baking soda and vinegar, then fold into the batter.
- Fill cupcake liners and bake for 12-15 minutes.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then cream to achieve desired consistency.
- Frost cooled cupcakes and serve.
Notes
- For a deeper pink color, adjust the amount of food coloring.
- Cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 350
- Sugar: 40g
- Sodium: 125mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg