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Fluffy Pink Velvet Cupcakes with Easy Homemade Cream Cheese Frosting

pink velvet cupcakes - featured image
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Soft, airy pink velvet cupcakes with a subtle hint of cocoa, topped with a tangy and creamy homemade cream cheese frosting. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon (7 g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180 ml) buttermilk (or milk + 1 tbsp vinegar as substitute)
  • 1/4 cup (60 ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 10–15 drops pink gel food coloring
  • 8 oz (225 g) full-fat cream cheese, softened
  • 1/4 cup (60 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, egg, vanilla extract, and white vinegar.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Add 10-15 drops of pink gel food coloring and gently fold until evenly distributed.
  6. Spoon batter into cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat cream cheese and butter together until smooth and creamy (2-3 minutes).
  10. Gradually add powdered sugar on low speed, then increase to medium and beat until fluffy.
  11. Stir in vanilla extract and a pinch of salt.
  12. Once cupcakes are completely cool, frost generously using a piping bag or knife.
  13. Optional: Chill frosted cupcakes for 15 minutes before serving for a smoother finish.

Notes

Do not overmix the batter to keep cupcakes light and fluffy. Use gel food coloring for vibrant color without thinning the batter. Let cream cheese and butter soften naturally for smooth frosting. Chill frosting if too soft or add a splash of milk if too stiff. Cool cupcakes completely before frosting to avoid melting.

Nutrition

Keywords: pink velvet cupcakes, cream cheese frosting, easy cupcakes, homemade frosting, quick dessert, birthday cupcakes, pink cupcakes

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