These Pink Velvet Cupcakes are moist and fluffy with a homemade cream cheese frosting.
These beautiful pink velvet cupcakes are perfect for a Mother’s Day celebration, Valentine’s Day, or birthday!
Homemade Cream Cheese Frosting
Cream cheese is often put on cakes because it’s usually a creamy and spreadable consistency. Cream cheese tastes absolutely wonderful with red velvet flavors.
TIP: Using room temperature ingredients when making frosting helps incorporate the ingredients together better and makes the frosting easier to pipe.
This cream cheese frosting is made to be pipable and it’s made with just 4 ingredients.
When making this recipe and it’s not stiff enough for piping by any chance, simply add additional confectioner’s sugar. If you don’t want the frosting any sweeter, just cornstarch in its place to make it stiffer but not sweeter.
The frosting can be easily adjusted for these Pink Velvet Cupcakes!
RELATED: Valentine’s Snickerdoodle Cookies
Pink Velvet Cupcakes
Much like Red Velvet Cupcakes, these Pink Velvet Cupcakes are light, fluffy, and have a velvety smooth texture. The beautiful pink color that’s added to these cupcakes is perfect for Valentine’s Day or for birthday parties.
These cupcakes are frosted with homemade cream cheese and garnished with pink sanding sugar.
These cupcakes can easily be topped with fresh strawberries or raspberries to complete these cupcakes with a fresh and fruity flavor.
Cream cheese frosting is the perfect icing for these velvet cupcakes as it’s the traditional flavoring pair! You can swap these frosting out for any type that you like if you prefer. Cream cheese is the ultimate match to these cupcakes, however!
Ingredients in Pink Velvet Cupcakes
- Granulated Sugar
- Unsalted Butter – room temperature
- Eggs – room temperature
- Pink Food Coloring – red food coloring can be used in place of pink. Add a couple of drops at a time to get the desired results.
- All-purpose flour
- Baking Soda
- Baking Powder
- Vanilla extract
- Pink sanding sugar
If you don’t happen to have buttermilk on hand, no worries, it can be easily substituted for these Pink Velvet Cupcakes!
To substitute the buttermilk, use 1 cup of milk and add 1 tbsp of EITHER white vinegar or lemon juice. Allow the mixture to sit for about 10 minutes before adding it to the other ingredients.
The buttermilk is used in red velvet cakes because it produces a tangy flavor and it makes cupcakes and cakes very moist. It also helps activate the baking soda to help give your baked goods a lift!
How to Make Red Velvet Cupcakes
The buttermilk is what makes red velvet cake so soft and delicious. If you don’t have buttermilk be sure to substitute it for either then milk and wine vinegar or the milk and lemon juice.
It’s best to work with room temperature ingredients so that you don’t overbeat the cupcake batter.
Start by creaming together the granulated sugar and the unsalted butter. Once that is creamy, it’s time to beat in the eggs, one at a time.
Once the batter is fluffy, add in the vanilla extract as well as the food coloring.
When adding the food coloring, add just a drop or two at at time, give the batter a mix, and add more as desired.
At this time, either the buttermilk or the prepared buttermilk substitute is added to the wet ingredients.
In a separate bowl, the flour, salt, baking soda, and baking powder is stirred together.
Slowly beat the dry ingredients into the wet, being careful not to overbeat the mixture.
The batter is now ready to be scooped and added to cupcake liners by filling them 3/4 of the way full.
Once they are done baking, check with a toothpick to check for doneness in the center of a cupcake. If the toothpick is clean, remove from the oven and allow the cupcakes to cool completely before frosting.
Pink Velvet Cupcakes
- 1 ¼ cup granulated sugar
- 1 stick butter, unsalted
- 3 eggs
- 3 drops pink food coloring, or more
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 ¼ tsp baking powder
- 1 cup buttermilk, *
- 2 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 stick unsalted butter, softened
- 4 cups confectioner's sugar
- 1 tsp vanilla
- pink sanding sugar
- Preheat oven to 350° and line tins with 18 liners.
- Cream together the sugar and butter in a large bowl.
- Add the eggs in one at a time. Beat to incorporate.
- Add food coloring and vanilla extract.
- In a separate bowl, mix together the flour, salt, baking soda, and baking powder well.
- Add the buttermilk* to the wet ingredients.
- Slowly beat in the flour mixture and mix well.
- Fill the liners ¾ of the way full and bake in the preheated oven for about 17 minutes. Use a toothpick to check if they are baked.
Cream Cheese Frosting
- Beat the cream cheese until it is smooth and broken down.
- Add in the softened butter and beat until it is blended well.
- Add in the vanilla and confectioner's sugar.
- Beat until smooth and creamy.
*Substitute the buttermilk for 1 cup of milk + 1 tbsp of lemon juice or white vinegar. Allow to sit for 10 minutes before using.
You can use red food coloring in place of the pink food coloring. Slowly add the food coloring to reach your desired tint.
Serving Size:1 cupcake
Amount Per Serving: Calories: 426Total Fat: 15.2gSaturated Fat: 10.2gUnsaturated Fat: 0gCholesterol: 68mgSodium: 164mgCarbohydrates: 71.1gFiber: 0.5gSugar: 57.5gProtein: 4.1g