Description
Pink velvet cupcakes with cream cheese frosting bring romantic charm to classic dessert traditions. Silky textures and delicate rose-hued crumb promise sweet moments of pure indulgence you’ll savor with delightful anticipation.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
Wet Ingredients:
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- Red food coloring (as desired)
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (113 grams) unsalted butter, softened
- 4 cups (454 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Arrange oven rack in the middle position and heat to 350°F. Prepare cupcake pan with decorative paper liners.
- Sift together dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, baking soda, salt, and cocoa powder.
- In a separate vessel, whisk liquid components until harmoniously blended, incorporating vegetable oil, buttermilk, eggs, and vanilla extract.
- Gradually introduce food coloring, stirring carefully to develop a vibrant pink tone that reflects the desired aesthetic.
- Gently fold wet ingredients into dry mixture, using minimal strokes to maintain a tender crumb. Avoid aggressive mixing to prevent tough cupcakes.
- Distribute batter evenly, filling each liner approximately two-thirds full to allow proper rising during baking.
- Transfer pan to preheated oven and bake for 18-20 minutes, checking doneness by inserting a clean toothpick into the center of a cupcake.
- Remove from oven and let cupcakes rest in the pan for 5 minutes, then transfer to a wire cooling rack.
- Once completely cooled to room temperature, generously top with smooth cream cheese frosting, creating elegant swirls or decorative patterns.
Notes
- Achieve the perfect pink color by adding food coloring gradually, ensuring a soft, delicate shade that’s visually appealing and not too intense.
- Prevent dense cupcakes by mixing ingredients just until combined, avoiding overmixing which can develop tough gluten and create a heavy texture.
- Experiment with natural food coloring alternatives like beetroot powder or raspberry puree for a healthier, vibrant pink color that adds subtle flavor complexity.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness, bringing to room temperature before serving for optimal taste and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg