Pink Velvet Cupcakes
Deliciously soft and buttery cupcakes with a subtle cocoa note and creamy vanilla buttercream frosting, perfect for celebrations or a cozy afternoon treat.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Spoon and level off to avoid dense cupcakes.
- 1 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter Softened, for better blending.
- 2 large eggs Room temperature.
- 1 tablespoon cocoa powder For a gentle velvet tone.
- 0.5 cups buttermilk Can be substituted with milk + lemon juice.
- 1 teaspoon vanilla extract
- 1 tablespoon pink food coloring Add gradually for desired hue.
Buttercream Frosting Ingredients
- 1 cup unsalted butter Softened.
- 4 cups powdered sugar Sifted.
- 1 tablespoon vanilla extract
- 2-3 tablespoons milk Adjust based on frosting consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- In another bowl, beat butter and sugar until light and fluffy for about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Then add cocoa powder, buttermilk, vanilla extract, and food coloring until combined.
- Gradually mix in the dry ingredients until just combined.
- Fill the cupcake liners about 2/3 full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Frosting
- Beat together butter, powdered sugar, vanilla extract, and milk until creamy.
- Frost the cooled cupcakes and enjoy!
Notes
For firmer frosting, chill the frosting before piping. Use room-temperature ingredients for a smooth batter.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 130mgSugar: 20g
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