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Pink Velvet Cupcakes with Cream Cheese Frosting Recipe

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4.4 from 65 reviews

Delight in these Best Pink Velvet Cupcakes, a luscious twist on the classic red velvet with a beautiful pink hue. Moist and tender cupcakes are infused with a subtle cocoa flavor, topped with a smooth and creamy cream cheese frosting. Perfect for celebrations or anytime you want a delicious, eye-catching treat.

Ingredients

Cupcakes

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • Red food coloring

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Milk or cream, optional (to adjust consistency)

Decorations (Optional)

  • Sprinkles
  • Edible glitter
  • Fresh berries
  • Red Velvet Cookie Crumbs

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners to prevent sticking and ease removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and seasonings.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, unsweetened cocoa powder, and vanilla extract until smooth.
  4. Mix Batter: Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing to keep the cupcakes tender.
  5. Add Color: In a small bowl, mix the red food coloring with white vinegar. Fold this mixture into the batter until it achieves a uniform pink color.
  6. Fill Cupcake Liners: Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full to allow space for rising.
  7. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Cool: Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  10. Add Sugar and Flavor: Gradually add powdered sugar, one cup at a time, beating until smooth. Start with 3 cups and add more to reach desired consistency. Stir in vanilla extract and a pinch of salt.
  11. Adjust Consistency: If the frosting is too thick, add milk or cream a tablespoon at a time until it becomes pipeable. If too thin, add more powdered sugar.
  12. Frost Cupcakes: Once cupcakes are completely cooled, frost them using a knife, spatula, or piping bag for a decorative finish.
  13. Decorate: Top with sprinkles, edible glitter, fresh berries, or red velvet cookie crumbs for an extra special touch.

Notes

  • Use room temperature ingredients for the best batter consistency and texture.
  • Be careful not to overmix the batter to prevent tough cupcakes.
  • Adjust food coloring to achieve your preferred shade of pink.
  • Make sure cupcakes are completely cool before frosting to avoid melting the frosting.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring cupcakes to room temperature before serving for best flavor and texture.

Find it online: https://oliviabakes.com/pink-velvet-cupcakes-with-cream-cheese-frosting-recipe/