Description
These Pink Velvet Cupcakes are soft, moist, and beautifully tinted for Valentine’s Day! With a delicate vanilla and buttermilk flavor, a hint of cocoa, and topped with luscious cream cheese frosting, they make the perfect sweet treat for celebrating love.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 1 tablespoon white vinegar
- Pink gel food coloring
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
-
Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
-
Mix Dry Ingredients
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cocoa powder.
-
Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy (~2 minutes).
- Add eggs one at a time, beating after each addition. Stir in vanilla extract.
-
Combine Wet & Dry Ingredients
- Add half the dry ingredients, then mix in buttermilk and vinegar.
- Stir in remaining dry ingredients.
- Add pink gel food coloring until desired shade is achieved.
-
Bake the Cupcakes
- Divide batter evenly into cupcake liners.
- Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
-
Prepare Cream Cheese Frosting
- In a bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, then mix in vanilla extract and salt.
-
Frost & Decorate
- Pipe or spread frosting onto cooled cupcakes.
- Garnish with Valentine’s sprinkles or heart-shaped decorations.
Notes
- For a richer pink shade, use gel food coloring instead of liquid.
- Substitute buttermilk by mixing ½ cup milk + ½ tablespoon vinegar.
- Make ahead: Cupcakes can be stored unfrosted for 2 days in an airtight container.
- Serving Suggestion: Pair with hot cocoa or a strawberry milkshake!
Nutrition
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg