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.

Pink velvet cupcake on a pedestal.
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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.

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 for pink velvet cupcakes - flour, butter, sugar, oil, eggs, buttermilk, pink food coloring, cream cheese, vanilla.


  • 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.  
Butter in mixing bowl.

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.

Eggs, oil and vanilla in mixing bowl.

Step 4. Get out a separate medium bowl and add the eggs, oil and vanilla. Combine until well blended using medium speed.

Flour added to mixing bowl and combined.

Step 5. Whisk together the dry ingredients and the buttermilk until combined with the wet ingredients.

Pink food coloring in bowl.

Step 6. Next, add drops of pink food coloring to the mixture. You can adjust the amount until it is the desired shade.

Cupcakes baked and ready to cool.

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.

Separate bowl with cream cheese and butter for frosting.

Step 8. Make the frosting by beating the cream cheese in a large bowl. Add the butter and mix together.

Powdered Sugar added to bowl of cream cheese mixture.

Step 9. Gradually add the powdered sugar into the mixture. Keep adding until the frosting is thick and smooth. Finally, add the vanilla extract.

Cupcakes decorated and on a stand.

Step 10. Add frosting to the pink velvet cupcakes and enjoy!

Frequently Asked Questions

How to store?

Refrigerate the leftovers covered up to 5 days.

Can I adjust the color of the cupcakes?

Yes, feel free to adjust the pink color to your preference. The cupcakes can be as light or dark as you want.

Pink velvet cupcake on a plate cut in half.

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.
Platter of cupcakes.

More Easy Cupcake Recipes to try:

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Pink Velvet Cupcakes

5 from 4 votes
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.
Prep Time 10 minutes
Cook Time 18 minutes
For the Cream Cheese Frosting: 10 minutes
Total Time 38 minutes
Servings 12
Cuisine American
Course Dessert
Calories 389


For the Cupcakes:

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


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!

Recipe Notes

Refrigerate the leftovers, covered, for up to 5 days.

Nutrition Facts

Calories 389kcal, Carbohydrates 50g, Protein 4g, Fat 20g, Saturated Fat 10g, Polyunsaturated Fat 3g, Monounsaturated Fat 5g, Trans Fat 0.3g, Cholesterol 68mg, Sodium 233mg, Potassium 67mg, Fiber 0.4g, Sugar 39g, Vitamin A 546IU, Calcium 53mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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