Description
Indulge in the delightful experience of Pink Velvet Cupcakes with Cream Cheese Frosting. These charming treats combine a soft, moist cupcake with a subtle cocoa flavor and a luscious cream cheese frosting, creating a perfect balance of sweetness and tang. Their vibrant pink hue makes them an eye-catching addition to any dessert table, whether for birthdays, bridal showers, or just a sweet afternoon treat. This easy-to-follow recipe ensures that even novice bakers can whip up these delicious cupcakes without hassle. Treat yourself and your loved ones to this irresistible dessert that’s sure to impress!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- Red food coloring (as desired)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix together oil, buttermilk, eggs, and vanilla extract until smooth. Gradually add red food coloring until you achieve your desired pink hue.
- Combine the wet and dry ingredients gently until just mixed; do not overmix.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting with cream cheese frosting.
Notes
- For extra flavor, consider adding almond extract or lemon zest to the batter.
- Store leftover cupcakes in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg