Who can resist a cupcake that’s soft, moist, and beautifully pink? Pink velvet cupcakes are the charming, colorful cousin of the classic red velvet, boasting a delicate cocoa flavor and a velvety crumb. These cupcakes are the perfect treat for birthdays, bridal showers, Valentine’s Day, or just because you need a sweet pick-me-up. Topped with a rich and creamy cream cheese frosting, they strike the perfect balance of sweetness and tanginess.

Unlike traditional red velvet, which uses deep red food coloring, pink velvet cupcakes achieve a more delicate pastel hue, making them a fun and whimsical dessert. The buttermilk and vinegar in the batter create an incredibly tender texture, while a hint of vanilla enhances the overall flavor. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and absolutely worth it!

Ingredients

Here’s what you’ll need to create these delightful pink velvet cupcakes:

For the Cupcakes

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Granulated sugar	1 cup
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	¼ teaspoon
Unsweetened cocoa powder	1 tablespoon
Unsalted butter (softened)	½ cup (1 stick)
Eggs	2 large
Buttermilk	¾ cup
White vinegar	1 teaspoon
Pure vanilla extract	2 teaspoons
Pink gel food coloring	½ teaspoon (adjust to preference)

For the Cream Cheese Frosting

Ingredient	Quantity
Cream cheese (softened)	8 oz (1 block)
Unsalted butter (softened)	½ cup
Powdered sugar	3 cups
Pure vanilla extract	1 teaspoon
Heavy cream	2 tablespoons (optional, for fluffier frosting)

Ingredient Notes:

Pink Gel Food Coloring: Gel-based food coloring is recommended over liquid for a more vibrant color without altering the batter consistency.
Buttermilk Substitute: If you don’t have buttermilk, mix ¾ cup milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes.

Equipment Needed

Mixing Bowls: One large and one medium for dry and wet ingredients.
Electric Mixer: A stand mixer or handheld mixer will help create a smooth batter and fluffy frosting.
Muffin Tin: Standard 12-cup muffin tin.
Cupcake Liners: For easy removal and a polished look.
Wire Rack: To cool cupcakes evenly.

Step-by-Step Instructions

Making the Cupcakes

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Whisk the dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream the butter and sugar: In a large bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix the wet ingredients: Stir in the vanilla, buttermilk, vinegar, and pink food coloring.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix!
Fill the liners: Using an ice cream scoop or spoon, divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool completely: Let the cupcakes sit in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Preparing the Frosting

Beat the cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes).
Add powdered sugar gradually, mixing on low speed. Once combined, increase to medium speed and beat until fluffy.
Mix in vanilla and heavy cream, beating until smooth. Add more cream if a softer consistency is desired.
Pipe or spread the frosting onto cooled cupcakes using a piping bag or a spatula.

Tips and Variations

For Extra Soft Cupcakes: Be sure not to overmix the batter, as this can lead to dense cupcakes.
Alternative Frosting Options: Swap cream cheese frosting for buttercream, white chocolate ganache, or even a whipped cream topping for a lighter touch.
Vegan Option: Use dairy-free butter, vegan cream cheese, and replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
Make It Extra Fancy: Add edible glitter, pink sprinkles, or white chocolate shavings for an elegant touch.

Serving Suggestions

For a picture-perfect presentation, top each cupcake with a swirl of frosting, a fresh raspberry, or a white chocolate curl. These cupcakes pair beautifully with an afternoon tea, making them ideal for bridal showers and baby showers. Arrange them on a cake stand with pastel decorations for a dreamy dessert display.

Pairings

To complement the velvety texture and subtle cocoa notes of pink velvet cupcakes, consider these beverage pairings:

Classic Vanilla Latte: The smooth coffee flavor balances the sweetness of the cupcakes.
Berry Iced Tea: A refreshing, slightly tart drink enhances the vanilla and cocoa notes.
Rosé Champagne: The bubbly and floral undertones work beautifully with the delicate flavors.

Storage and Reheating

Room Temperature: Unfrosted cupcakes can be stored in an airtight container for up to 2 days.
Refrigeration: Store frosted cupcakes in the fridge for up to 5 days. Let them come to room temperature before serving.
Freezing: Wrap unfrosted cupcakes individually in plastic wrap and freeze for up to 3 months. Frost when ready to serve.

Nutritional Information (Per Cupcake)

Calories: 320
Fat: 16g
Carbohydrates: 42g
Protein: 3g
Sugar: 30g
Allergens: Dairy, Eggs, Gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Pink velvet cupcakes are the perfect blend of elegance and indulgence, offering a soft, velvety texture with a hint of cocoa and vanilla. The beautiful pink hue makes them a delightful treat for any special occasion, from birthdays to baby showers. The combination of moist cake and luscious cream cheese frosting creates a balance of sweetness and slight tanginess that keeps you coming back for more. Whether you enjoy them as a simple dessert or dress them up with sprinkles and edible pearls, these cupcakes are always a showstopper.

Baking these cupcakes at home is not only easy but also incredibly rewarding. With just a few simple ingredients and techniques, you can create a bakery-quality treat right in your own kitchen. Plus, they store well, so you can make them ahead of time for stress-free entertaining. So why not give this recipe a try? Bake a batch, share them with loved ones, and experience the joy of homemade pink velvet cupcakes. And don’t forget to snap a picture—because these cupcakes are as Instagram-worthy as they are delicious!