Go Back
–+ servings
Print
A cupcake in a red wrapper topped with white swirled frosting and colorful sprinkles, including pink, red, gold, and white candies, sits on a tray with more decorated cupcakes—perfect inspiration for Pink Cupcake Recipes.

Pink Velvet Cupcake Recipe

Soft, vibrant, and easy to make, these pink velvet cupcakes bake up tender and moist with simple steps perfect for any celebration.

Course Alcohol, desserts
Cuisine American, Cupcakes
Keyword How to make pink cupcakes, pink cupcakes, pink velvet cupcakes
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12
Author momma lew

Ingredients

  • 1 ¼ C all purpose flour
  • ¾ C baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ C sugar
  • ½ C cold unsalted butter cubed
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ C buttermilk
  • 8 drops of soft pink gel food coloring
  • 1 - 8 oz cream cheese softened
  • ½ C unsalted sweet cream butter softened
  • 3 ½ C powdered sugar
  • 1 tsp pure vanilla extract
  • 2-4 tbsp heavy whipping cream
  • 1 large piping bag with star tip

Instructions

  1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
  2. Using a large mixing bowl, beat together the flour, baking soda, baking powder, salt and sugar until combined.
  3. Place the cubed butter, and the dry ingredients into a standing mixer and beat until combinedAdd in the eggs, one at a time until combined. 
  4. Beat in the vanilla and buttermilk and mix until combined
  5. Stir in 2 drops of pink food coloring until you achieve your desired shade of pink, add more if needed.
  6. Spoon batter equally among the cupcake liners, filling each about two-thirds full.
  7. Bake in the oven for 15-17 minutes or until a toothpick comes out clean
  8. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  9. Using a standing mixer, combine all ingredients for the delicious cream cheese frosting except for the sprinkles and beat until combined and smooth and stiff
  10. Use a piping bag or a spatula to frost cooled cupcakes with the cream cheese frosting.
  11. Pour the sprinkles into a small bowl
  12. Frost cupcakes around the top of the cupcake
  13. Carefully dip the frosting ring into the sprinkles and completely coatthe frosting
  14. Pipe a dollop of frosting in the middle of the cupcake
  15. Repeat steps until all cupcakes have been frosted

Recipe Notes

Because of the cream cheese frosting, store the cupcakes in the fridge in an airtight container. Bring them to room temperature for 20–30 minutes before serving.