Description
These pink velvet cupcakes are soft, moist, and delicately chocolatey with a stunning pink hue — perfect for Valentine’s Day or celebrations. Topped with fluffy vanilla buttercream, they’re as delicious as they are beautiful.
Ingredients
- For the cupcakes:
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons pink food coloring (gel preferred)
- For the vanilla buttercream frosting:
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar
- 2 to 3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, mix sugar, oil, eggs, buttermilk, vanilla extract, vinegar, and pink food coloring until smooth.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
- Divide batter among cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, salt, and cream. Beat until light and fluffy.
- Frost cooled cupcakes and decorate as desired.
Notes
- Use gel food coloring for vibrant pink without thinning the batter.
- Substitute buttermilk with milk + 1 tsp vinegar if needed.
- Add cream cheese filling or use strawberry buttercream for variations.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 38g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
