Pink Velvet Cupcakes
Pink velvet cupcakes are delightfully fluffy and subtly tangy, featuring a vibrant pink color and crowned with a lusciously creamy, smooth cream cheese frosting.
Servings: 18 cupcakes
Calories: 426kcal
Ingredients
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 teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- 1 cup buttermilk *
- 2 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 stick unsalted butter softened
- 4 cups confectioner's sugar
- 1 teaspoon vanilla
- pink sanding sugar
Instructions
Cupcakes
- 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.
Notes
*Substitute the buttermilk for 1 cup of milk + 1 tablespoon 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.
Nutrition
Serving: 1cupcake | Calories: 426kcal | Carbohydrates: 71.1g | Protein: 4.1g | Fat: 15.2g | Saturated Fat: 10.2g | Cholesterol: 68mg | Sodium: 164mg | Fiber: 0.5g | Sugar: 57.5g
