Red Velvet Cupcakes Pink (Printable Version)
Moist red velvet cupcakes with creamy pink-tinted cream cheese frosting, perfect for festive occasions.
# Ingredient List:
→ For the Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, at room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, at room temperature
09 - 1 tablespoon red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
→ For the Pink Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 2–3 drops pink gel food coloring
# How to Make:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk sugar, oil, eggs, red food coloring, vanilla extract, and vinegar until smooth and thoroughly combined.
04 - Add half the dry ingredients to the wet mixture, followed by half the buttermilk. Mix gently. Repeat with remaining flour mixture and buttermilk, stirring just until combined. Do not overmix.
05 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat cream cheese and butter in a large bowl until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract and pink food coloring until evenly tinted.
08 - Once cupcakes are completely cool, frost generously using a piping bag or a spatula.
# Expert Tips:
01 -
- The cream cheese frosting is tangy enough to cut through the sweetness without being overpowering
- These cupcakes stay incredibly moist for days, making them perfect for make ahead celebrations
02 -
- Overmixing the batter will make your cupcakes tough and dense, so stir just until the flour disappears
- Completely cooled cupcakes are essential because warm cakes will melt the frosting right off
03 -
- Use a kitchen scale to measure your flour for consistent results every time
- Room temperature ingredients mix together more smoothly and create a better texture