Pink Velvet Cupcakes – These velvety smooth one-bowl cupcakes are delicious and easy, too! Perfect for Valentine’s Day or any day!
Hi! It’s Alicia from The Baker Upstairs, back to share another delicious dessert with you! I’ll be the first to admit it – I love cupcakes! They’re the perfect serving size, they’re fun to decorate, and they’re way less intimidating than making a full layer cake.
As much as I love to eat red velvet cupcakes, I’ve actually never made them myself. They always seemed a little intimidating to me, and the thought of adding a whole bottle of food coloring to my cupcake batter was a little overwhelming. When I came across this pink velvet cupcake recipe, I knew they needed to happen in my kitchen and soon!
They’re easy to make, use only a few drops of pink food coloring, and are made with super simple ingredients that I always have on hand. They’re adorable and delicious too!
How to make pink velvet cupcakes
I decided to change up the original instructions a little to make the cupcakes even lighter and more tender, and had super great results.
- You’ll start by whisking the dry ingredients together, then cutting in the butter. You’ll want the pieces of butter to be no larger than pea sized.
- Next you’ll add the eggs, one at a time, mixing well after each addition. At this point the batter looks almost like cookie dough.
- Finally, you’ll add your liquids and food coloring to make a pretty pink batter! There are still tiny lumps of butter in there, which is what you want! The butter will create little air pockets in the cupcakes as they bake and help them be lighter and fluffier.
I always use a 3 tablespoon scoop to fill my cupcake liners, but a spoon works just fine too. Just fill them somewhere between 1/2 and 2/3 full, since they will puff up a lot as they bake.
These pink cupcakes bake up super fluffy and light, with a perfect dome. Yum!
Once they’ve cooled, you’ll pipe on a luscious and smooth cream cheese frosting, and voila! Perfect pink velvet cupcakes that are as delicious as they are beautiful.
These cupcakes are perfect for sharing with your sweetheart on Valentine’s day, or to bring to a class party for the kiddos. They work great as mini cupcakes too!
If you’re looking for a delicious Valentine’s Day treat, look no further!
Thanks, Alicia! These cupcakes look amazing!
If you love this sweet recipe, you’ll like these too!
- Mini Raspberry Bundt Cakes
- Valentine Pudding Cookies
- Peppermint Chocolate Mini Cakes
- Angel Food Cupcake Valentines
Pink Velvet Cupcakes
for the cupcakes:
- 1 1/4 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 4 ounces 1/2 cup butter, cold, cut into pieces
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 6-8 drops pink food coloring
for the cream cheese frosting:
- 4 ounces cream cheese softened
- 4 ounces 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons half and half or heavy cream
- Preheat the oven to 350. Line a cupcake pan with paper liners.
- In a large bowl or the bowl of a stand mixer, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the butter and cut it in using two knives or the paddle attachment on your mixer, until the mixture resembles coarse crumbs and the butter pieces are no larger than pea sized.
- Add the eggs one at a time, mixing after each addition. Add the vanilla and buttermilk, and stir until combined. Add the pink food coloring and stir until well distributed.
- Scoop the batter into the prepared pan, filling the cups 1/2 – 2/3 full. Bake 15 – 18 minutes, or until the tops spring back when lightly touched. Remove from oven and let cool.
- To make the frosting, add the cream cheese and butter to a medium bowl and beat until smooth. Add the powdered sugar and vanilla and beat until smooth. Add 1 tablespoon of half and half and beat on high until light and fluffy. Add additional half and half as needed to make a light and fluffy frosting. Pipe onto cooled cupcakes and decorate as desired.