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Pink Velvet Cupcakes

Pink Velvet Cupcakes

Delight in the charm of Pink Velvet Cupcakes that are easy to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.25 cups cake flour Sifted with cornstarch for a lighter texture
  • 0.5 teaspoon baking powder Helps cupcakes rise
  • 0.5 teaspoon baking soda For perfectly soft crumb
  • 0.25 teaspoon salt Enhances flavor
  • 4 tablespoons unsalted butter At room temperature
  • 0.5 cup granulated sugar Adds perfect sweetness
  • 1 large egg At room temperature
  • 0.67 cup buttermilk Adds moisture and tang
  • 1 teaspoon pure vanilla extract For warm flavor
  • 1 teaspoon white vinegar Creates a light texture
  • 0.5 teaspoon pink gel food coloring Adjust for desired blush
For the Frosting
  • 0.5 cup unsalted butter Room temperature
  • 2 to 2.5 cups powdered sugar Sifted
  • 1 teaspoon pure vanilla extract Extra flavor
  • 2 tablespoons heavy cream or whole milk For desired consistency
  • 1 pinch salt Balances sweetness
  • 1 drop pink food coloring Optional for festive touch

Equipment

  • Oven
  • muffin tin
  • mixing bowl
  • stand mixer
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Sift together cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat the butter on medium speed for 1 minute until smooth, then gradually add sugar and beat for 2-3 minutes.
  4. Add the lightly beaten egg into the butter mixture, blending in the vanilla extract.
  5. Mix the dry ingredients into the butter mixture in stages, starting with a third of the dry mix.
  6. Stir white vinegar and pink gel food coloring in a small cup, then tint the batter.
  7. Divide the batter among the muffin liners, filling each about two-thirds full.
  8. Bake the cupcakes for 18-22 minutes, checking for doneness with a toothpick.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack.
Frosting Preparation
  1. Prepare the buttercream frosting by beating the room-temperature butter until creamy.
  2. Gradually add powdered sugar and mix until smooth, about 2 minutes.
  3. Add vanilla, cream, and salt, and beat until fluffy. Adjust consistency as needed.
  4. Frost each cooled cupcake using a piping bag or spatula, optionally decorating with sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Use room temperature ingredients for best results. Avoid overmixing.

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