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Pink Velvet Cupcakes

Pink Velvet Cupcakes
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Indulge in deliciously dreamy Pink Velvet Cupcakes! Get the recipe for a perfect treat. Try it today!

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon pink gel food coloring (or more, to desired hue)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Set aside.
  • In a separate, larger bowl, using an electric mixer on medium speed, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
  • Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl often. Stir in the pure vanilla extract.
  • In a small bowl or liquid measuring cup, combine the buttermilk and white vinegar. Add your pink gel food coloring to this mixture, starting with a few drops and adding more until you achieve your desired pink hue.
  • With the mixer on low speed, alternately add the dry ingredients and the pink buttermilk mixture to the butter-egg mixture, beginning and ending with the dry ingredients (add about a third of the flour, then half of the buttermilk, another third of the flour, the remaining buttermilk, and finally the last third of the flour). Mix just until combined; be careful not to overmix. Use a rubber spatula to give a final gentle fold.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  • Let them cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
  • While cupcakes cool, make the frosting. In a large bowl, using an electric mixer, beat together the softened cream cheese and softened unsalted butter until incredibly smooth, light, and airy (3-4 minutes on medium speed).
  • Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium until smooth.
  • Stir in the pure vanilla extract and a tiny pinch of salt. Continue beating on medium-high speed for another 2 minutes until the frosting is wonderfully light, fluffy, and spreadable.
  • Once cupcakes are completely cool, transfer frosting to a piping bag fitted with your favorite decorative tip, or use an offset spatula to spread frosting over each cupcake.

Notes

Oh, prepare yourselves, my friends, for a confectionary dream come true – these Pink Velvet Cupcakes are not just dessert; they are an experience! Imagine biting into a cloud-like, impossibly moist crumb, bursting with delicate vanilla flavor, all beautifully tinted a charming rosy pink. Each cupcake is then crowned with a swirl of airy, tangy cream cheese frosting that melts delightfully on your tongue, balancing the sweetness perfectly. They’re a celebration in miniature, a joyous explosion of flavor and texture that will captivate hearts and palates alike, making every occasion feel extra special and utterly unforgettable.

Find it online: https://thecozycuppa.com/pink-velvet-cupcakes/