Pink Velvet Cupcakes
User Reviews
4.2
54 reviews
Good
Pink Velvet Cupcakes
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These made from scratch Pink Velvet Cupcakes are so easy, moist & delicious. Topped with rich cream cheese frosting. Perfect for dessert or valentine's day
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Ingredients
For Cupcakes
- 1 1/2 cups all purpose flour
- 1/8 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup granulated sugar
- 2 eggs at room temperature
- 1/2 cup butter (1 stick) at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk at room temperature
- 2-3 drops pink food coloring
For Cream Cheese Frosting
- 4 oz cream cheese (1/2 block) at room temperature
- 1/2 cup butter (1 stick) at room temperature
- 4 cups powdered sugar sifted
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons heavy cream
- Sprinkles
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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
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Calories
415kcal
(21%)
Carbohydrates
61g
(20%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
162mg
(7%)
Potassium
91mg
(3%)
Fiber
0.4g
(2%)
Sugar
48g
(96%)
Vitamin A
592IU
(12%)
Vitamin C
0.02mg
(0%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.2
54 reviews
Good
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