Pink Velvet Cupcakes are sweet and delicious with rich cream cheese frosting. It’s the perfect dessert for Valentine’s Day, birthday parties and more.
This decadent treat is surprisingly easy to make. With mostly pantry staples and only a few easy steps, it comes together fast. I love traditional Red Velvet Cake but this pink velvet version is equally amazing.
If you love pink desserts, also make Pink Champagne Cake and Pink Popcorn.
Table of Contents
Why we love this recipe:
The pretty pink hue and red velvet flavor make this another winning combination you will love. It is a great cupcake recipe and such an easy Pink Desserts to Make. The prep time for pink velvet cupcake recipe is minimum but the results are gorgeous.
Ingredients:
Cupcakes:
- All Purpose Flour
- Butter
- Granulated Sugar
- Vegetable Oil
- Large Eggs
- Vanilla Extract
- Buttermilk
- Pink Food Coloring
Cream Cheese Frosting:
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
You can scroll to the very bottom and find the complete ingredient list and recipe instructions.
Step by step instructions
- Step 1. First, preheat the oven to 350 degrees Fahrenheit. Then line the pan with muffin cups or cupcake liners.
- Step 2. Get out a separate bowl. Combine the flour, baking powder, baking soda and salt together in a mixing bowl. Set aside.
Step 3. Cream the butter and sugar with an electric mixer. I like to use my stand mixer but you can use a hand held mixer. Combine thoroughly.
Step 4. Get out a separate medium bowl and add the eggs, oil and vanilla. Combine until well blended using medium speed.
Step 5. Whisk together the dry ingredients and the buttermilk until combined with the wet ingredients.
Step 6. Next, add drops of pink food coloring to the mixture. You can adjust the amount until it is the desired shade.
Step 7. Pour into muffin tins and bake for 15-18 minutes. Remove from the cupcake pan and allow to cool completely on a wire rack.
Step 8. Make the frosting by beating the cream cheese in a large bowl. Add the butter and mix together.
Step 9. Gradually add the powdered sugar into the mixture. Keep adding until the frosting is thick and smooth. Finally, add the vanilla extract.
Step 10. Add frosting to the pink velvet cupcakes and enjoy!
Frequently Asked Questions
Refrigerate the leftovers covered up to 5 days.
Yes, feel free to adjust the pink color to your preference. The cupcakes can be as light or dark as you want.
Pro Tips
- Don’t overmix. Combine the batter until just combined. Overmixing will change the texture.
- Use a cooling rack. The cupcakes should be completely cool before decorating with frosting.
- Room temperature ingredients. The cream cheese and butter need to be softened at room temperature before using.
More Easy Cupcake Recipes to try:
Try this recipe for pink cupcakes. Once you try it, please leave a star recipe rating.
Pink Velvet Cupcakes
Ingredients
For the Cupcakes:
- 1 1/4 cups All Purpose Flour
- 3/4 teaspoon Baking Powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 Cup Butter Softened
- 1/2 cup Granulated Sugar
- 1/4 cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Buttermilk
- Pink Food Coloring
For the Cream Cheese Frosting:
- 8 ounces Cream Cheese softened
- 1/4 cup Unsalted Butter softened
- 3 cups Powdered Sugar sifted
- 1 teaspoon Vanilla Extract
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tin with cupcake liners.
- Combine the flour, baking powder, baking soda and salt together in a mixing bowl. Set aside.
- Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).
- Add in the oil, eggs and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.
- Slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.
- Add in pink food coloring until the batter is the color of pink that you prefer.
- Pour the batter evenly into the cupcake liners in the muffin pan.
- Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.
- Move the cupcakes to a wire rack to cool completely before topping with the frosting.
For the Cream Cheese Frosting:
- Beat the cream cheese in a large mixing bowl until smooth.
- Add in the butter and beat until combined and smooth.
- Then slowly add in the powdered sugar (1 cup at a time). Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract.
- Top each cupcake with cream cheese frosting and enjoy!
