Red Velvet Cupcakes Pink Frosting

The smell of red velvet baking always takes me back to my tiny first apartment kitchen, where I'd prop open the window to let steam escape while winter snow piled on the sill. Those cupcakes were my go-to Friday night treat, a small celebration for making it through another week of work and learning how to actually cook.

I brought a batch to my niece's birthday party last spring and watched her face light up when she saw the pink frosting peaks. She asked if I'd made them just for her, and honestly, I kind of had—something about seeing a three year old carefully lick frosting off their fingers makes all the measuring and waiting worth it.

Ingredients

• All-purpose flour (160 g): The backbone that gives structure without making these heavy or dense
• Granulated sugar (200 g): Sweetness that balances the subtle cocoa and buttermilk tang
• Unsweetened cocoa powder (22 g): Just enough to hint at chocolate without overpowering the classic velvet flavor
• Baking soda (1/2 tsp): Works with the vinegar to create that signature tender rise
• Salt (1/4 tsp): Wakes up all the other flavors so nothing tastes flat
• Vegetable oil (120 ml): Keeps these cupcakes moist for days unlike butter which can firm up when chilled
• Large eggs (2): Room temperature eggs blend better and help create a smoother crumb
• Buttermilk (120 ml): The secret ingredient that adds tang and tenderness—whole milk plus a splash of vinegar works in a pinch
• Vanilla extract (2 tsp): Pure vanilla makes all the difference here, worth the extra cost
• White vinegar (1 tsp): Reacts with baking soda for extra lift and enhances the red color
• Red food coloring (1 1/2 tbsp): Gel coloring gives deeper color with less liquid than traditional drops
• Cream cheese (225 g): Full fat and truly softened creates the silkiest frosting base
• Unsalted butter (60 g): Softened butter helps the frosting hold its shape while staying creamy
• Powdered sugar (300 g): Sifting first prevents those dreaded lumpy frosting moments
• Pink food coloring (2-3 drops): A tiny amount goes a long way—start with less, you can always add more

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line your muffin tin with liners—doing this first means you're not scrambling when batter's ready.

Mix the dry ingredients:

Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl until everything's evenly distributed.

Combine the wet mixture:

Whisk together oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until the mixture turns a shocking vibrant red.

Bring it together gently:

Pour wet ingredients into dry and fold just until combined—some streaks are okay, but overmixing makes tough cupcakes.

Fill and bake:

Divide batter among liners, filling each about 2/3 full, then bake 18–20 minutes until a toothpick comes out clean.

Let them cool completely:

This is the hard part—frosting warm cupcakes makes the frosting melt into a sad puddle, so walk away and do something else for at least an hour.

Make the frosting base:

Beat softened cream cheese and butter until light and creamy, about 2–3 minutes with an electric mixer.

Add sweetness and color:

Gradually beat in powdered sugar, then vanilla and pink food coloring until you reach your desired shade.

Frost and serve:

Spread or pipe frosting onto completely cooled cupcakes and try not to eat one immediately.

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My dad, who claims he doesn't like sweets, ate three of these at our last family gathering and asked if I'd bake them for his birthday instead of a traditional cake. That's when I knew this recipe was a keeper—winning over the skeptics is always the real test.

Making Them Ahead

You can bake cupcakes up to two days ahead and store them tightly wrapped at room temperature. Frosting keeps in the fridge for a week, but bring it to room temperature and give it a quick whip before using—it'll thank you for it.

Getting The Color Right

Gel food coloring is my absolute preference for red velvet because it delivers that deep jewel tone without thinning your batter. If you only have liquid coloring, reduce another liquid ingredient slightly or add a teaspoon more flour to compensate.

Frosting Like A Pro

A piping bag makes these look bakery beautiful, but an offset spatula creates that rustic swoop that somehow feels more homemade and inviting. Whatever tool you choose, work with room temperature cupcakes—the frosting grips better.

• Chill frosted cupcakes for 15 minutes to set the frosting before serving
• Add sprinkles immediately after frosting so they stick
• Store frosted cupcakes in the fridge but let them sit out 20 minutes before eating

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There's something almost magical about cutting into that vibrant red crumb topped with cloud pink frosting, like dessert confetti. Hope these bring a little unexpected joy to your kitchen too.

Recipe Questions & Answers

→ What makes red velvet cupcakes moist?

The combination of buttermilk and vegetable oil helps keep the cupcakes tender and moist by adding fat and acidity that tenderizes the crumb.

→ How do I achieve the vibrant red color?

Using red food coloring or gel ensures the classic bright red hue, combined with cocoa powder to maintain the signature flavor.

→ Can I substitute the cream cheese frosting?

While cream cheese frosting complements the cupcakes perfectly with its tanginess, buttercream can be an alternative but changes the flavor profile.

→ How do I prevent the cupcakes from drying out?

Avoid overbaking by checking with a toothpick and cooling them completely before frosting to lock in moisture.

→ What tips enhance the frosting texture?

Beat cream cheese and butter until fluffy, gradually add powdered sugar, and adjust milk carefully for smooth spreadability while maintaining a light texture.

→ Can I add extra flavor to the frosting?

Yes, adding almond extract enhances the frosting with a subtle nutty aroma for added depth.