Homemade Pink Velvet Cupcakes are the PERFECT pink cupcakes. Moist, tender cupcakes made from scratch, then colored in a vibrant pink, then topped with a fluffy cream cheese frosting!
We love all things cake around here and these pink velvet cupcakes make for a perfect pink birthday cupcake or even sweet treat for Valentine’s Day. But to be honest, there’s no wrong time for cake and once you try these tasty cupcakes you’ll be seeking out new reasons to make them often. Or maybe that’s just me?
What are pink velvet cupcakes?
While you’ve no doubt hear of red velvet, these are PINK velvet. These are some dreamy vanilla flavored cupcakes that taste a million times better than boxed and are so easy to make using simple ingredients so why make a trip to the store when you can get a batch in the oven soon?
-Flour: We need 1 1/4 cups of all-purpose flour for the gluten-filled base of these yummy cupcakes!
-Baking powder: With 1 1/2 teaspoons of baking powder we can get the cupcakes to rise beautifully while baking.
-Butter: We need 1/2 cup (one stick) of softened unsalted butter to add richness and moisture to the batter.
-Salt: Just 1/2 teaspoon of salt will help to enhance the flavors in this dish so that they turn out even more amazing.
-Sugar: 3/4 cup of white granulated sugar will help to give us a nice and sweet tasting cupcake.
-Eggs: We need 2 large eggs (room temperature) for this batter. You can warm eggs quickly by placing them in a warm bowl of water if you forget to let them sit out in advance.
-Milk: 1/2 cup of milk (room temperature) will help to add moisture and thin down the thick batter so that it’s perfect.
-Vanilla: We just need 1 teaspoon of vanilla extract to help make these cakes flavorful.
-Pink food coloring: You can use gel or liquid food coloring to get the pink color you want, but gel usually packs more color in a smaller quantity.
Vanilla Frosting Ingredients
-Cream cheese: We need 4 ounces of softened cream cheese (half a brick) to get a good and rich tasting base for the frosting.
-Powdered sugar: With 1/3 cup of powdered sugar we can get a good and creamy sweet frosting.
-Whipping cream: We only need 1 cup of chilled heavy whipping cream to help fluffy up this frosting.
-Vanilla: Adding in a little more vanilla flavor is a teaspoon of vanilla extract.
-Sugar Sprinkles: Add your favorite sugar sprinkles over the top of these pink velvet cupcakes so they look even more enticing.
How to make pink velvet cupcakes
Preheat your oven to 350 degrees F and line a muffin tin with cupcake liners.
Whisk together the flour, baking powder, and salt in a medium-sized mixing bowl.
In another bowl, beat together the butter and sugar on medium-high speed with an electric mixer until fluffy.
Add in the eggs, one at a time, beating well after each addition. Add in the vanilla and then beat to combine.
Alternatingly add the flour mixture and milk to the bowl, mixing well after each addition.
Add in the food coloring with a whisk until incorporated.
Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean.
Let them rest for 5 minutes in the tin before removing and placing on a wire rack to finish cooling.
Let cool to room temperature before frosting.
For the frosting, whip the heavy cream on high speed in a large mixing bowl until thick and fluffy.
In another large bowl, beat the cream cheese and confectioners sugar. Start it on low speed and then beat on high speed for 2 minutes until creamy. Beat in the vanilla extract.
Using a spatula, fold in the whipped cream into the cream cheese mixture until well blended.
Pipe the frosting onto the cooled cupcakes and then top with sprinkles as desired. Enjoy!
Pink Velvet Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1/2 tsp salt
- 3/4 cups sugar
- 2 large eggs, room temperature
- 1/2 cup milk, room temperature
- 1 tsp vanilla extract
- pink food coloring
- 4 oz cream cheese, room temperature
- 1/3 cup confectioner’s sugar
- 1 cup heavy whipping cream, chilled
- 1 tsp vanilla extract
- sugar sprinkles
- Preheat the oven to 350F. Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat butter and sugar on medium-high speed 5 minutes until fluffy.
- Add eggs one at a time, beating well with each addition. Add the vanilla and beat to combine.
- Add the flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Add the food coloring, whisk until incorporated.
- Pour the batter into muffin tin, filling 2/3 of the way up.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let them for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
- For the frosting, in a large mixing bowl, whip the cold heavy cream on high speed (1-2 minutes) until thick and fluffy.
- In a second large bowl, beat cream cheese and confectioner’s sugar. Start on low speed, then beat on high speed for 2 minutes until creamy. Then beat in 1 teaspoon vanilla extract.
- Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended.
- Pipe the frosting onto cooled cupcakes and top with sugar sprinkles. Enjoy!
How to store pink velvet cupcakes
The cupcakes can be stored at room temperature in an airtight container if left unfrosted while the frosting remains covered well in the fridge. If the cupcakes have already been frosted then it is advised to keep them in the fridge and keep them well covered in an airtight container due to the dairy in the frosting. This will keep them safe to eat for days.
Can I freeze pink velvet cupcakes?
Yes! Frosted or unfrosted these cupcakes are great for freezing. Just make sure to add the sprinkle after they’ve thawed so that the colors don’t run and get too messy. You can keep them in an airtight container in the freezer for about 2 months.
Why is it called pink velvet?
The name comes from the color and the texture of these cupcakes. With them being so soft, velvety smooth, and pink colored, the name is very suiting.
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