Description
Indulge in the delightful experience of making Pink Velvet Cupcakes, the perfect sweet treat that will surely brighten any occasion! With their soft, velvety texture and vibrant pink hue, these cupcakes are ideal for celebrations like Valentine’s Day, birthdays, or baby showers. This easy one-bowl recipe simplifies the baking process while delivering a rich flavor thanks to the combination of vanilla and cream cheese frosting, which adds a luxurious finish. Whether you’re an experienced baker or a novice in the kitchen, these cupcakes are fun to make and share.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup cold butter (cut into pieces)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 6–8 drops pink food coloring
- 4 ounces cream cheese (softened)
- 1/2 cup butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 Tablespoons half-and-half or heavy cream
Instructions
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until crumbly. Add eggs one at a time, mixing well after each. Stir in vanilla and buttermilk until smooth; add pink food coloring until blended.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 15-18 minutes until tops spring back when touched. Cool completely before frosting.
- For the frosting, beat softened cream cheese and butter until smooth; gradually add powdered sugar and half-and-half until fluffy. Decorate cooled cupcakes as desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg