Pink velvet cupcakes are the kind of treat that make people smile before they even take a bite. They’re soft, tender, and topped with a creamy frosting that pairs beautifully with their light vanilla-cocoa base. The color makes them party-ready, but they’re simple enough to bake on a weeknight.
If you want something sweet, fun, and easy to share, this is a great pick. Plus, they’re reliable no tricky techniques or specialty tools needed.
What Makes This Recipe So Good
- Soft, velvety crumb: Buttermilk and a touch of vinegar give these cupcakes that classic velvet texture—moist and delicate.
- Balanced flavor: A small amount of cocoa adds depth without making them taste like chocolate cake.
- Super pretty: A rosy pink hue makes them perfect for birthdays, showers, and Valentine’s Day.
- Foolproof method: Straightforward steps and common ingredients keep the process stress-free.
- Dreamy frosting: Silky cream cheese frosting brings tang, sweetness, and a bakery-style finish.
Ingredients
- For the Cupcakes:
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 tablespoon unsweetened cocoa powder (natural, not Dutch-processed)
- 2 large eggs, at room temperature
- 1/2 cup (120ml) neutral oil (canola or vegetable)
- 3/4 cup (180ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar or apple cider vinegar
- Pink gel food coloring (start with 1/2 teaspoon and adjust to preferred shade)
- For the Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (1 stick/113g) unsalted butter, softened
- 3–3 1/2 cups (360–420g) powdered sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- Pinch of fine salt
- Optional Toppings:
- Pink sprinkles, white chocolate shavings, or fresh raspberries
Instructions
- Prep your pan and oven: Line a 12-cup muffin tin with paper liners. Preheat the oven to 350°F (175°C).
- Mix dry ingredients: In a medium bowl, whisk flour, sugar, baking soda, baking powder, salt, and cocoa until evenly combined.
- Combine wet ingredients: In a large bowl, whisk eggs, oil, buttermilk, vanilla, and vinegar until smooth.Add pink gel food coloring a little at a time until you reach a rosy pink. Gel color works best because it keeps the batter from thinning.
- Bring it together: Add dry ingredients to wet. Whisk gently or use a spatula to fold just until no dry streaks remain. Do not overmix—a few tiny lumps are fine.
- Fill and bake: Divide the batter evenly among the liners, about 2/3 full. Bake 16–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely: Let cupcakes rest in the pan 5 minutes, then transfer to a rack to cool.Frost only when fully cool.
- Make the frosting: Beat cream cheese and butter together until smooth and fluffy, 2–3 minutes. Add vanilla and salt. Gradually beat in powdered sugar until creamy and pipeable.If it’s too soft, chill 15–20 minutes.
- Frost and decorate: Swirl frosting onto cooled cupcakes with a piping bag or offset spatula. Finish with sprinkles or your favorite garnish.
Storage Instructions
- Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days or freeze up to 2 months. Thaw at room temp.
- Frosted cupcakes: Because of the cream cheese frosting, refrigerate in a covered container for up to 4 days.Let sit at room temperature 20–30 minutes before serving for the best texture.
- Frosting only: Refrigerate in an airtight container up to 1 week or freeze up to 2 months. Rewhip briefly after thawing.
Why This is Good for You
- Portion-friendly: Individual cupcakes help with mindful portions, especially compared to a full cake.
- Simple, clean flavors: A light cocoa-vanilla base means less sugar is needed to feel satisfying.
- Customizable sweetness: You control the frosting amount—use less for a lighter treat.
- Better ingredients: Using real vanilla, buttermilk, and fresh dairy boosts flavor, so you won’t miss extra sugar or additives.
Pitfalls to Watch Out For
- Overmixing the batter: This can make cupcakes dense or tough. Stop as soon as the dry streaks are gone.
- Using too much liquid food coloring: Liquid dyes can thin the batter and affect texture. Use gel for vibrant color with minimal moisture.
- Overbaking: Dry cupcakes are usually baked a few minutes too long.Start checking at 16 minutes.
- Frosting too warm: Soft frosting won’t hold shape. Chill briefly if it looks loose.
- Skipping the vinegar: That small splash helps tenderize and react with leaveners. Don’t omit it.
Alternatives
- Dairy-free: Swap buttermilk for a mixture of 3/4 cup almond or oat milk plus 2 teaspoons lemon juice or vinegar.Let it sit 5 minutes to curdle. Use dairy-free cream cheese and butter for the frosting.
- Gluten-free: Use a 1:1 gluten-free baking flour that includes xanthan gum. Check doneness a minute early.
- Natural pink: Instead of gel color, try beet powder (1–2 teaspoons).It adds a soft pink and very mild earthiness.
- Less sweet: Reduce frosting sugar to 2 1/2 cups for a tangier, softer finish. Chill before piping.
- Flavor twist: Add 1/2 teaspoon almond extract to the batter and frosting for a bakery-style vibe.
- Different frosting: Swap cream cheese frosting for vanilla buttercream or whipped mascarpone if you prefer lighter tang.
FAQ
Can I make these ahead?
Yes. Bake the cupcakes a day in advance, store covered at room temperature, and frost the day you plan to serve.
You can also freeze unfrosted cupcakes for up to 2 months.
What if I don’t have buttermilk?
Mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar, stir, and let sit for 5 minutes. It won’t be identical, but it works well.
Why add vinegar if I already have buttermilk?
Vinegar boosts acidity just enough to react with the baking soda, giving extra lift and tenderness without affecting flavor.
How do I get a brighter pink color?
Use gel food coloring and start small, adding more drop by drop. For hot pink, pick a fuchsia gel and use a tiny amount of red gel to deepen it.
Can I bake this as a mini cupcake?
Absolutely.
Fill mini liners about halfway and bake 10–12 minutes, checking early. You’ll get roughly 30–36 minis.
How do I avoid a domed or sunken top?
For domes, lower your oven temp slightly or avoid overfilling the cups. For sinking, don’t overmix, measure leaveners carefully, and avoid opening the oven early.
Is Dutch-process cocoa okay?
Stick with natural cocoa here.
It’s more acidic and plays nicely with the leaveners and vinegar to lift the crumb.
Can I pipe the frosting if I don’t have tips?
Yes. Snip the corner off a sturdy zip-top bag and pipe simple swirls. Or spread with an offset spatula for a classic look.
How do I keep the frosting from being gritty?
Sift the powdered sugar and beat the frosting a bit longer, scraping the bowl.
A tiny splash of milk or cream can smooth it out if needed.
What’s the best way to store leftovers?
Keep frosted cupcakes covered in the fridge for up to 4 days. Let them sit out a bit before serving so the frosting softens.
Wrapping Up
Pink velvet cupcakes are simple to bake, beautiful to serve, and even better to eat. With a soft crumb, subtle cocoa notes, and creamy frosting, they hit that perfect balance of flavor and fun.
Keep a batch on hand for parties or make them just because—it’s hard to go wrong with a dozen of these cheerful little cakes. If you try a twist, like beet powder or almond extract, you might just land on your new signature cupcake.
Ingredients
Instructions
- Prep your pan and oven: Line a 12-cup muffin tin with paper liners. Preheat the oven to 350°F (175°C).
- Mix dry ingredients: In a medium bowl, whisk flour, sugar, baking soda, baking powder, salt, and cocoa until evenly combined.
- Combine wet ingredients: In a large bowl, whisk eggs, oil, buttermilk, vanilla, and vinegar until smooth. Add pink gel food coloring a little at a time until you reach a rosy pink. Gel color works best because it keeps the batter from thinning.
- Bring it together: Add dry ingredients to wet. Whisk gently or use a spatula to fold just until no dry streaks remain. Do not overmix—a few tiny lumps are fine.
- Fill and bake: Divide the batter evenly among the liners, about 2/3 full. Bake 16–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely: Let cupcakes rest in the pan 5 minutes, then transfer to a rack to cool. Frost only when fully cool.
- Make the frosting: Beat cream cheese and butter together until smooth and fluffy, 2–3 minutes. Add vanilla and salt. Gradually beat in powdered sugar until creamy and pipeable. If it’s too soft, chill 15–20 minutes.
- Frost and decorate: Swirl frosting onto cooled cupcakes with a piping bag or offset spatula. Finish with sprinkles or your favorite garnish.
Tried this recipe?
Let us know how it was!Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
