Pink Velvet Cupcakes

These pink velvet cupcakes are soft, moist, and made from scratch with buttermilk. Topped with creamy cream cheese frosting, they’re perfect for parties, Valentine’s Day, or special occasions.

Course Dessert

Cuisine American

Keyword cream cheese frosting cupcakes, cupcake recipe, moist cupcakes, pink velvet cupcakes, valentine cupcakes

Prep Time 20

Cook Time 15

Total Time 35

Servings cupcakes

Calories 296kcal

Author Tiffany Bendayan

Ingredients

For Cupcakes

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
3/4 cup granulated sugar adjust if needed based on your original test
2 eggs room temperature
1/2 cup unsalted butter 1 stick, room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk room temperature
Pink gel food coloring as needed

For the Cream Cheese Frosting:

4 oz cream cheese 1/2 block, room temperature
1/2 cup unsalted butter 1 stick, room temperature
3 –4 cups powdered sugar sifted
1 1/2 teaspoons vanilla extract
2 –3 tablespoons heavy cream
Sprinkles optional

US Customary - Metric

Instructions

For the Cupcakes

Preheat oven to 350°F and line a cupcake pan with liners.
In a bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Mix in pink food coloring until desired shade is reached.
Reduce speed to low and alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Fill cupcake liners about 2/3 full.
Bake for 13–15 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.

For the Cream Cheese Frosting:

Beat cream cheese and butter until smooth and creamy (2–3 minutes).
Add powdered sugar gradually, mixing on low speed.
Add vanilla extract and heavy cream.
Beat until smooth, fluffy, and spreadable.
If frosting is too soft, refrigerate for 10–15 minutes.

Assembly

Pipe frosting onto cooled cupcakes.
Decorate with sprinkles if desired.
Refrigerate until ready to serve.

Notes

Use gel food coloring for a vibrant pink color without thinning the batter.
Do not overmix the batter to keep cupcakes soft and tender.
Let cupcakes cool completely before frosting to prevent melting.

Nutrition