Description
Create delightful and visually stunning Pink Velvet Cupcakes that are perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon red food coloring
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring until well combined.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until smooth and no lumps remain.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Place in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and allow the cupcakes to cool in the tin for 15 minutes. Then transfer them to wire racks to cool completely.
- Prepare Frosting: While the cupcakes cool, make the frosting by beating together the softened butter and cream cheese until smooth. Gradually add powdered sugar, mixing until fluffy. Add vanilla and enough heavy cream to achieve desired consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, generously frost each one with the prepared frosting.
- Garnish: Optionally, dust with powdered sugar for an elegant finish. Following these steps will ensure that your Pink Velvet Cupcakes turn out perfectly every time!
Notes
- For a richer flavor, consider adding chocolate chips to the batter.
- Ensure all ingredients are at room temperature for best results.
- Store leftover cupcakes in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg