Pink Velvet Cupcakes
Make these Pink Velvet Cupcakes for a fun treat this Valentine's Day. The fun pink color and the cream cheese frosting make these cupcakes taste amazing.
Servings: 12
Cost: $7.78, $0.65 per Serving
Ingredients
For the Cupcakes:
- 1 ¼ cups All Purpose Flour
- ¾ teaspoon Baking Powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ Cup Butter Softened
- ½ cup Granulated Sugar
- ¼ cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- ½ cup Buttermilk
- Pink Food Coloring
For the Cream Cheese Frosting:
- 8 ounces Cream Cheese softened
- ¼ cup Unsalted Butter softened
- 3 cups Powdered Sugar sifted
- 1 teaspoon Vanilla Extract
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together 1¼ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a large mixing bowl, use a stand mixer or hand mixer to beat ¼ cup softened butter and ½ cup granulated sugar together for about 1 minute until light and creamy.
- Add ¼ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
- Gradually add the flour mixture, alternating with ½ cup buttermilk, mixing just until combined after each addition.
- Add pink food coloring until the batter reaches your desired shade of pink.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the pan and transfer them to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting:
- Beat 8 ounces softened cream cheese in a large mixing bowl until smooth.
- Add ¼ cup softened unsalted butter and beat until fully combined and creamy.
- Gradually add 3 cups sifted powdered sugar, about 1 cup at a time, mixing well after each addition until the frosting is smooth and thick.
- Mix in 1 teaspoon vanilla extract until combined.
- Spread or pipe the cream cheese frosting onto the cooled cupcakes. Serve and enjoy!
Notes
Refrigerate the leftovers, covered, for up to 5 days.
Nutrition
Calories: 389kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 263mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 546IU | Calcium: 53mg | Iron: 1mg
