Pink Velvet Cupcakes Recipe

Name: Pink Velvet Cupcakes
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter: 1 cup (2 sticks) for batter, 4 tablespoons (1/4 cup) for frosting; 1 3/4 cups granulated sugar; coarse sugar (for garnish, quantity as desired); 1 teaspoon pink food coloring; 4 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; White Chocolate Chips; 1/3 cup heavy cream; Edible glitter (for garnish, quantity as desired); 8 oz cream cheese, softened; 1 cup (170g) semi-sweet chocolate chips; 12 paper liners

Indulge in the irresistible sweetness of these Pink Velvet Cupcakes! A delightful twist on a classic, this recipe from the Taste of Home cookbook delivers moist, tender cupcakes with a vibrant pink hue. Easily customizable, you can even make classic yellow cupcakes by simply omitting the pink food coloring (instructions included!). Get ready to impress with these beautifully frosted and delicately glittered treats – perfect for birthdays, parties, or a special afternoon tea.

Prep Time 25 mins

Cook Time 55 mins

Calories 3202.8 kcal

Protein 83g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pink Velvet Cupcakes

Unsalted Butter: 1 cup (2 sticks) for batter, 4 tablespoons (1/4 cup) for frosting
1 3/4 cups granulated sugar; coarse sugar (for garnish, quantity as desired)
1 teaspoon pink food coloring
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
White Chocolate Chips
1/3 cup heavy cream
Edible glitter (for garnish, quantity as desired)
8 oz cream cheese, softened
1 cup (170g) semi-sweet chocolate chips
12 paper liners

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How to Make Pink Velvet Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Add 1 teaspoon pink food coloring and beat until evenly incorporated.
Add 4 large eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fill each muffin cup about two-thirds full.
Bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
**For the Cream Cheese Frosting:** In a heavy saucepan, melt 8 ounces cream cheese, 1 cup semi-sweet chocolate chips, and 4 tablespoons unsalted butter over low heat. Stir in ⅓ cup heavy cream until smooth.
Transfer the mixture to a large bowl, chill for 30 minutes, stirring once during that time.
Beat the frosting with an electric mixer on high speed for 2-3 minutes, or until light and fluffy.
Transfer frosting to a piping bag fitted with a #30 star tip.
Frost cooled cupcakes. Sprinkle with coarse sugar and edible glitter.
Store in the refrigerator.
**To make Yellow Cupcakes:** Omit the pink food coloring from the batter. Decorate with coarse sugar.