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Pink Velvet Cupcakes

Irresistibly Moist Pink Velvet Cupcakes for Celebrations

Delight in these Pink Velvet Cupcakes, a colorful treat perfect for any celebration, featuring a soft crumb and rich cream cheese frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour or gluten-free flour
  • 1 cup Granulated Sugar or brown sugar
  • 1 tablespoon Baking Powder check for freshness
  • 1 teaspoon Baking Soda pairs with buttermilk
  • 1 teaspoon Salt sea salt for gourmet touch
  • ½ cup Unsalted Butter softened
  • 1 large Egg or flaxseed meal with water
  • 1 cup Buttermilk or milk with vinegar
  • 2 tablespoon Cocoa Powder Dutch-process for milder taste
  • 1 teaspoon Vanilla Extract pure preferred
  • 1 tablespoon Red Food Coloring adjust for vibrancy
For the Cream Cheese Frosting
  • 8 oz Cream Cheese full-fat
  • ½ cup Unsalted Butter softened
  • 4 cups Powdered Sugar adjust for taste
  • 1 teaspoon Vanilla Extract or lemon/almond extracts
  • 2 tablespoon Heavy Cream or Milk for consistency

Equipment

  • mixing bowl
  • whisk
  • cupcake tin
  • paper liners
  • piping bag

Method
 

Step‑by‑Step Instructions for Pink Velvet Cupcakes
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, beat the unsalted butter and granulated sugar until fluffy, about 3-4 minutes.
  3. Add the egg, buttermilk, cocoa powder, vanilla extract, and red food coloring; mix until smooth.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined.
  5. Preheat your oven to 350°F (175°C) while you line a cupcake tin with paper liners.
  6. Pour the batter into each liner, filling them about two-thirds full.
  7. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out clean.
  8. Allow them to cool in the tin for about 5 minutes, then transfer to a wire rack.
  9. In a mixing bowl, whip together the cream cheese and softened butter until smooth.
  10. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  11. Drizzle in heavy cream or milk for your desired frosting consistency.
  12. Once the cupcakes are completely cool, generously frost them with cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Perfect for birthday parties, baby showers, or any festive gathering. Customize with chocolate chips or sprinkles for extra fun.

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