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Pink Velvet Cupcakes

Make these Pink Velvet Cupcakes for a fun treat this Valentine's Day. The fun pink color and the cream cheese frosting make these cupcakes taste amazing.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 389 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a muffin tin with cupcake liners.
  3. Combine the flour, baking powder, baking soda and salt together in a mixing bowl. Set aside.
  4. Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).
  5. 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.
  6. Slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.
  7. Add in pink food coloring until the batter is the color of pink that you prefer.
  8. Pour the batter evenly into the cupcake liners in the muffin pan.
  9. Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.
  10. Move the cupcakes to a wire rack to cool completely before topping with the frosting.
For the Cream Cheese Frosting:
  1. Beat the cream cheese in a large mixing bowl until smooth.
  2. Add in the butter and beat until combined and smooth.
  3. 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.
  4. Top each cupcake with cream cheese frosting and enjoy!

Notes

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

Nutrition Information

Calories 389kcal (19%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 68mg (23%) Sodium 263mg (11%) Potassium 67mg (2%) Fiber 0.4g (2%) Sugar 39g (78%) Vitamin A 546IU (11%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 389

% Daily Value*

Calories 389kcal 19%
Carbohydrates 50g 17%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 68mg 23%
Sodium 263mg 11%
Potassium 67mg 1%
Fiber 0.4g 2%
Sugar 39g 78%
Vitamin A 546IU 11%
Calcium 53mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.