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Fluffy Pink Velvet Cupcakes with Cream Cheese Frosting

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Light and airy pink velvet cupcakes with a subtle cocoa hint, topped with a tangy and creamy homemade cream cheese frosting. Perfect for any occasion, these cupcakes are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 2 tablespoons unsweetened cocoa powder (15g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (113g), softened
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk (120ml), room temperature (or milk + 1 tsp vinegar)
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons pink food coloring
  • 8 oz cream cheese (226g), softened
  • 1/4 cup unsalted butter (57g), softened
  • 2 cups powdered sugar (240g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, sift or whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Using a mixer, beat softened butter and sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract with the last egg.
  5. Add 1-2 teaspoons pink food coloring to the wet mixture and stir until color is uniform.
  6. Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix on low speed to combine.
  7. Spoon batter evenly into cupcake liners, filling each about two-thirds full (makes about 12 cupcakes).
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes completely on a wire rack for at least 30 minutes before frosting.
  10. For frosting, beat cream cheese and butter together until smooth, about 2-3 minutes.
  11. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract and a pinch of salt.
  12. Frost cooled cupcakes using a piping bag or knife. Chill frosting if needed for a firmer finish.

Notes

Use room temperature eggs and butter for best texture. Use gel-based pink food coloring to avoid thinning batter. Avoid overmixing after adding flour to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. For dairy-free, substitute cream cheese and butter with vegan alternatives and use plant-based milk for buttermilk substitute.

Nutrition

Keywords: pink velvet cupcakes, cream cheese frosting, easy cupcakes, homemade frosting, quick dessert, party cupcakes, subtle cocoa cupcakes

Find it online: https://blairrecipes.com/fluffy-pink-velvet-cupcakes-recipe-easy-homemade-cream-cheese-frosting-tutorial/