Pink Velvet Cupcakes
User Reviews
4.2
Pink Velvet Cupcakes
Description
Pink Velvet Cupcakes combine traditional cupcake ingredients with a distinctive pink hue achieved by adding food coloring to the creamy butter and sugar mixture. The batter incorporates all-purpose flour, baking powder, baking soda, and a pinch of salt, alternating with buttermilk to maintain moisture and tenderness. The cupcakes bake at 350 degrees Fahrenheit until a toothpick comes out clean, resulting in a moist yet fluffy texture. Cooling completely before frosting ensures the cream cheese frosting, made with cream cheese, butter, powdered sugar, vanilla, and heavy cream, spreads smoothly and holds shape well.
The cream cheese frosting adds a rich, smooth finish complementing the cupcakes' subtle flavors. These cupcakes are baked in lined muffin tins, making them easy to handle and serve. They present a pink, visually appealing treat that suits events like parties or celebrations where color coordination matters.
Ingredients
For Cupcakes
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon baking soda
- 1 teaspoon baking powder
- salt pinch
- 1/2 cup granulated sugar
- 2 egg at room temperature
- 1/2 cup butter at room temperature, 1 stick
- 1 teaspoon vanilla extract pure
- 3/4 cup buttermilk at room temperature
- 2-3 drops Food Coloring pink
For Cream Cheese Frosting
- 4 oz cream cheese at room temperature, 1/2 block
- 1/2 cup butter at room temperature, 1 stick
- 4 cups powdered sugar sifted
- 1 1/2 teaspoons vanilla extract pure
- 3 tablespoons heavy cream
- Sprinkles
Instructions
For Cupcakes
- Preheat oven to 350 degrees Fahrenheit
- Line cupcake pan with decorative liners and set aside
- Cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the food coloring and mix again until well combined
- Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract
- Reduce the speed to low and slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix as the batter will be too dry
- Scoop 1/8 cup batter into prepared baking liners (I like to use a large cookie scoop for this process)
- Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean. Mine took about 13 minutes
- Remove from the pan and place on a cooling rack until completely cool. You can also place them in the fridge to speed up the process
For Cream Cheese Frosting
- Beat butter and cream cheese on medium-high until completely smooth about 2-3 minutes.
- Reduce speed to low and add sugar, one cup at a time until combined. Add vanilla extract and heavy cream
- Increase speed to medium and beat frosting until smooth and fluffy.
- Frosting should be ready. If it's a bit runny, simply place in the fridge for 15 minutes or until firmer
Assembly
- Pipe frosting on top of each cooled cupcake. Decorate with sprinkles. Refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 162mg | 7% |
| Potassium | 91mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 48g | 96% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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