Name: Pink Velvet Cupcakes – A Valentine’s Day Dessert Idea
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1¼ cups all-purpose flour; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, at room temperature; ½ cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 6–8 drops pink food coloring; ½ cup buttermilk, at room temperature; ¼ teaspoon baking soda; 1 teaspoon white vinegar; 4 ounces cream cheese, softened; ½ cup unsalted butter, softened; 3–4 cups powdered sugar; 1 teaspoon vanilla extract; 2–3 tablespoons heavy cream

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These Pink Velvet Cupcakes are soft, fluffy, and have just the right touch of vanilla and cocoa for a delicate, melt-in-your-mouth bite. They’re topped with a silky cream cheese frosting that makes them completely irresistible. Whether you’re baking for Valentine’s Day, a bridal shower, or just because, these cupcakes are the perfect way to add a little sweetness to any occasion!

Why You’ll Love This Recipe

Perfectly soft and moist: These cupcakes have a tender crumb thanks to buttermilk, which keeps them light and fluffy.
Beautiful pink color: The subtle pink hue makes them perfect for Valentine’s Day or any special celebration.
Classic velvet texture: With just a hint of cocoa powder, they have that signature velvety taste you love from red velvet cake.
Cream cheese frosting perfection: The tangy, creamy frosting pairs beautifully with the sweet cupcake base.

Ingredients

Here’s a quick look at what you’ll need to make these pink velvet cupcakes:

All-purpose flour
Granulated sugar
Unsalted butter
Eggs
Buttermilk
Vanilla extract
White vinegar
Baking soda
Cocoa powder
Pink food coloring

Full list of ingredients is below.

Directions

Step 1: Preheat the Oven and Prep Your Cupcake Liners

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, a pinch of salt, and cocoa powder. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy. This helps create that perfect cupcake texture.

Step 4: Add the Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract, buttermilk, and white vinegar. Then, mix in the pink food coloring until you reach your desired shade.

Step 5: Combine Everything

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix—this keeps the cupcakes light and airy.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.

Step 7: Make the Cream Cheese Frosting

Beat cream cheese, butter, and powdered sugar together until smooth and fluffy. Pipe or spread onto the cooled cupcakes.

Expert Tips and Tricks

Use gel food coloring: Gel food coloring gives a richer pink hue without adding extra liquid to the batter.
Room temperature ingredients: For the best texture, make sure your butter, eggs, and buttermilk are at room temperature before mixing.
Don’t skip the vinegar: The vinegar reacts with the baking soda to create a super tender crumb. You won’t taste it, but it makes a big difference!

Recipe Variations and Possible Substitutions

No buttermilk? Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.
Dairy-free option: Swap out the buttermilk for almond milk with a splash of vinegar and use dairy-free butter and cream cheese for the frosting.
Different colors: Swap the pink food coloring for red, purple, or even blue for different themed cupcakes!

Serving and Pairing Suggestions

These pink velvet cupcakes are perfect for serving at Valentine’s Day celebrations, baby showers, or birthday parties. Pair them with a cup of coffee, a glass of milk, or even a fruity rosé for an extra fun treat!

Storage and Reheating Tips

Room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigerator: Once frosted, keep them in the fridge for up to 4 days. Let them come to room temperature before serving.
Freezer: You can freeze the unfrosted cupcakes for up to 3 months. Just thaw them overnight in the fridge before frosting.

4 FAQs

Can I make these cupcakes ahead of time?
Yes! Bake them a day in advance and store them unfrosted at room temperature. Frost them just before serving for the freshest taste.
Why do I need vinegar in the recipe?
The vinegar helps create a soft, fluffy texture by reacting with the baking soda. It also enhances the pink color!
Can I make these into a cake instead of cupcakes?
Absolutely! Pour the batter into an 8-inch cake pan and bake for 25-30 minutes, checking for doneness with a toothpick.
What’s the best way to pipe the frosting?
Use a piping bag fitted with a large star tip for beautiful swirls, or simply spread it on with a butter knife for a rustic look.

Conclusion

These Pink Velvet Cupcakes are the ultimate Valentine’s Day treat, but they’re just as perfect for birthdays, anniversaries, or any time you want a little something sweet. With their soft texture, creamy frosting, and gorgeous color, they’re guaranteed to be a hit. Bake a batch and watch them disappear!

Pink Velvet Cupcakes – A Valentine’s Day Dessert Idea

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Pink Velvet Cupcakes are a delightful twist on the classic red velvet, featuring a soft, tender crumb and a subtle vanilla flavor. Topped with a rich cream cheese frosting, these cupcakes are perfect for Valentine’s Day or any occasion that calls for a sweet, elegant treat.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including cooling and frosting time)
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and pink food coloring until the desired shade is reached.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine the baking soda and white vinegar (it will fizz). Quickly fold this into the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
- Mix in the vanilla extract and 2 tablespoons of heavy cream. If the frosting is too thick, add more cream until the desired consistency is reached.
- Increase the mixer speed to medium-high and beat for an additional 2–3 minutes until the frosting is light and fluffy.
Assemble the Cupcakes:
- Once the cupcakes are completely cool, frost them using a piping bag fitted with your preferred tip or by spreading the frosting with a spatula.
- Decorate with sprinkles, edible glitter, or fresh berries as desired.

Notes

Ensure all refrigerated ingredients are at room temperature before beginning to achieve a smoother batter and frosting.
For a natural pink hue, consider using beet juice or powder instead of artificial food coloring.
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.