Today I'm sharing Pink Velvet Cupcakes + Valentine's Day Printables! You're going to love these sweet treats - consider them my Valentine gifts to you! For a more grown up treat, try my Red Velvet Trifle.
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Here in New Hampshire, we woke up to more snow this morning and it was all I could do not to scream. Enough is enough! We've had one storm after another - every couple of days it seems. While we were all super prepared for the blizzard that closed school for 2-3 days, this little one seems to have taken our city by surprise.
School was not canceled, and yet the roads are a mess and the snow is still coming down. It's enough to make me want to move someplace where they never get snow! So I'm tucked away in my office ignoring the snow and trying to pretend it's all sunshine and roses at my house.
And, I have a gift for you! Yes, we've been snowbound so much lately that I've done a bit more baking and I have the best Pink Velvet Cupcake recipe, with my mom's famous luscious cream cheese frosting.
And, because I love you all so very much, I'm giving away a couple of free printables, too. These adorable cupcake toppers, along with some fun printable Valentine coupons.
Ingredient Lis
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butte
- granulated sugar
- pink food coloring
- eggs
- vanilla extract
- buttermilk
- cream cheese
- unsalted butter
- powdered sugar
- vanilla extract
- almond extract
- light cream
Instructions
- Preheat oven to 350-degrees. Line cupcake tins with liners and set aside.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Cream the butter and sugar in an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the food coloring - you can add less for a more pastel color, and more for a more vibrant one.
- Beat in the eggs one at a time, mixing well before adding the next. Scrape bowl as needed. Mix in the vanilla extract.
- Reduce the speed to low. Slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Using an ice cream or muffin scoop, divide the batter in the pan - you want each well to be about two-thirds of the way full.
- Bake for 12 â?? 15 minutes or until a toothpick inserted into the center comes out clean.
- In the bowl of your electric mixer, beat the cream cheese and butter until smooth and creamy.
- Reduce the speed and add 1 cup of the powdered sugar. Add the cream and extracts.
- Gradually add more powdered sugar, a little at a time, until the frosting is thick but not stuff.
Free Downloads
Download the free printable at the bottom of this page. Grab a 1-½ inch craft hole punch (or some scissors) and cut out the cupcake toppers. You'll need 2 for each cupcake. Add a little double-sided tape to the back of one circle. Place a toothpick or lollipop stick in the center, then gently press the second circle on top.
Copy Right Notice: You may print and download these files solely for your own non-commercial use provided that you agree not to change or delete any copyright or proprietary notices from the materials. For more information, please see our Copy Right Notice.
If you would like more Valentine's Day inspiration, check out these posts:
- Twine Wrapped Bottle Vases
- Valentine's Day Garland
- Creamy Strawberry Fruit Dip
- Bird Seed Wreath Project
Pink Velvet Cupcakes
Pink Velvet Cupcakes
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Equipment
- electric mixer
Ingredients
- 1-¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ⅓ teaspoon baking soda
- ⅓ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 2-3 drops pink food coloring
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temperature
- 4 ounces cream cheese softened to room temperature
- ½ cup unsalted butter 1 stick room temperature
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2-3 tablespoons light cream
Instructions
- Preheat oven to 350-degrees. Line cupcake tins with liners and set aside.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Cream the butter and sugar in an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the food coloring – you can add less for a more pastel color, and more for a more vibrant one.
- Beat in the eggs one at a time, mixing well before adding the next. Scrape bowl as needed. Mix in the vanilla extract.
- Reduce the speed to low. Slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Using an ice cream or muffin scoop, divide the batter in the pan – you want each well to be about two-thirds of the way full.
- Bake for 12 â?? 15 minutes or until a toothpick inserted into the center comes out clean.
- In the bowl of your electric mixer, beat the cream cheese and butter until smooth and creamy.
- Reduce the speed and add 1 cup of the powdered sugar. Add the cream and extracts.
- Gradually add more powdered sugar, a little at a time, until the frosting is thick but not stuff.
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Cathy says
MMMMMM, these look sweet and oh so good! Love the pink cupcake!
Cathy
brenley says
These look so yummy and so pretty in pink!! Thanks for sharing at Create Link Inspire! 🙂
Brittany says
Those pink velvet cupcakes look perfect! Filling them is a trick I haven't done in SO long! My grandma taught me how to do it when I was in junior high and overtime I see a filled cupcake I think of her. Haha! Anyways, thanks for sharing!
Carole says
So pretty! Stopping by from Create, Link, Inspire linky party and pinning to Pinterest!