Pink Velvet Cupcakes
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.
Servings: 12
Calories: 389kcal
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!
Notes
Refrigerate the leftovers, covered, for up to 5 days.
Nutrition
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
