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Pink Velvet Cupcakes are displayed as a featured image for a baking article.

Best Pink Velvet Cupcakes

These Pink Velvet Cupcakes are visually stunning with a delicate pink hue and boast a supremely soft, velvety texture. The tangy-sweet flavor is created by the combination of buttermilk, cocoa powder, and vinegar, making them a truly special treat. Top them with a creamy cream cheese frosting for the perfect finish.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese, softened
  • ½ cup 1 stick
  • 3-4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Milk or cream optional
  • Sprinkles, edible glitter, fresh berries, or Red Velvet Cookie Crumbs optional, for decoration

Equipment

  • Cupcake tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer (stand or hand mixer)
  • Measuring cups and spoons
  • Rubber spatula
  • Wire rack
  • Piping bag and tip (optional, for frosting)
  • Ice cream scoop (optional)
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, cocoa powder, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  5. In a small bowl, combine the red food coloring and white vinegar. Add this to the batter and mix until evenly pink.
  6. Fill each cupcake liner about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the powdered sugar, one cup at a time, beating until smooth. Start with 3 cups and add more if needed to reach your desired consistency.
  11. Stir in the vanilla extract and salt.
  12. If the frosting is too thick, add a tablespoon of milk or cream at a time until it reaches a pipeable consistency. If it's too thin, add a bit more powdered sugar.
  13. Once the cupcakes are completely cool, frost them with the cream cheese frosting. You can use a knife, a spatula, or a piping bag and tip for a more decorative finish.
  14. Get creative with your decorations! Sprinkles, edible glitter, fresh berries – the possibilities are endless!

Notes

Cupcakes are dry if overbaked. Use an oven thermometer and check for doneness a minute or two before the recommended baking time. Cupcakes are sinking if underbaked or the oven door is opened too frequently during baking. Frosting is too thin if the cream cheese and butter were not properly softened. Add more powdered sugar. For a more intense pink color, use gel food coloring. Cupcakes can be baked a day ahead of time, stored in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Baked and unfrosted cupcakes can be frozen for up to 2 months. Wrap tightly in plastic wrap and then place in a freezer-safe bag. Thaw completely before frosting. Variations include adding chocolate chips, nuts, lemon zest, or liqueur to the frosting.