Pink Velvet Cupcakes

Close up image of a pink velvet cupcake cut in half.

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Decadent cream cheese frosting filled pink velvet cupcakes for Valentine's Day.

Course Dessert

Cuisine American

Keyword pink velvet cupcakes

Prep Time 10

Cook Time 15

Total Time 25

Servings cupcakes

Calories 353kcal

Author Ang Paris

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.
1-¼ cups all-purpose flour, ¾ teaspoon baking powder, ⅓ teaspoon baking soda, ⅓ teaspoon salt
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.
½ cup unsalted butter room temperature, ½ cup granulated sugar
Beat in the eggs one at a time, mixing well before adding the next. Scrape bowl as needed. Mix in the vanilla extract.
2 eggs room temperature, 1 teaspoon vanilla extract, 2-3 drops pink food coloring
Reduce the speed to low. Slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
½ cup buttermilk room temperature
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 12-15 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.
4 ounces cream cheese softened to room temperature, ½ cup unsalted butter 1 stick
Reduce the speed and add 1 cup of the powdered sugar. Add the cream and extracts.
3-4 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons light cream, ½ teaspoon almond extract
Gradually add more powdered sugar, a little at a time, until the frosting is thick but not stuff.

Nutrition