These made from scratch Pink Velvet Cupcakes are so easy, moist & delicious. Topped with rich cream cheese frosting. Perfect for dessert or valentine's day
Preheat oven to 350 degrees Fahrenheit
Line cupcake pan with decorative liners and set aside
Cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the food coloring and mix again until well combined
Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract
Reduce the speed to low and slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix as the batter will be too dry
Scoop 1/8 cup batter into prepared baking liners (I like to use a large cookie scoop for this process)
Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean. Mine took about 13 minutes
Remove from the pan and place on a cooling rack until completely cool. You can also place them in the fridge to speed up the process
Beat butter and cream cheese on medium-high until completely smooth about 2-3 minutes.
Reduce speed to low and add sugar, one cup at a time until combined. Add vanilla extract and heavy cream
Increase speed to medium and beat frosting until smooth and fluffy.
Frosting should be ready. If it's a bit runny, simply place in the fridge for 15 minutes or until firmer
Pipe frosting on top of each cooled cupcake. Decorate with sprinkles. Refrigerate until ready to serve.