Galentines Pink Velvet Cupcakes (Printable)

Tender pink velvet cupcakes with luscious cream cheese frosting and festive berry or sprinkle toppings.

# What you'll need:

→ Pink Velvet Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/4 cup vegetable oil
08 - 1/4 cup unsalted butter, softened
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 to 2 teaspoons pink gel food coloring

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

→ Optional Decorations

18 - Pink or red sprinkles
19 - Edible glitter
20 - Fresh raspberries or strawberries

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
03 - In a large bowl, beat together butter, oil, and sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and vinegar.
05 - Add pink food coloring starting with 1 teaspoon and mix thoroughly. Add additional coloring as needed to achieve desired pink shade.
06 - Alternate adding dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with dry ingredients. Mix just until combined without overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately 2/3 full.
08 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
10 - Once cupcakes are completely cooled, frost generously using a piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.

# Expert Advice:

01 -
  • The batter is forgiving and stays impossibly moist, so even if you're not a seasoned baker, these turn out reliable every single time.
  • Cream cheese frosting hits that sweet spot between tangy and rich, making people ask for the recipe before they've even finished chewing.
  • You can make them on a weeknight and frost them the next day, which means zero stress for unexpected celebrations.
02 -
  • Gel food coloring is absolutely non-negotiable here because liquid coloring adds moisture that throws off your batter consistency and makes the color muddy.
  • Room temperature ingredients, especially eggs, cream cheese, and butter, are what separate beautiful, smooth batter from lumpy, separated disasters.
  • Overmixing after you add the dry ingredients will activate the gluten and give you tough, dense cupcakes instead of the tender, delicate crumb you're after.
03 -
  • If you're making these for a crowd and want to pipe decorative frosting, chill your piping bag in the freezer for ten minutes first so the frosting holds its shape beautifully.
  • Fresh raspberries or strawberries placed on top just before serving add a burst of color and a tart note that keeps these from feeling too sweet or one-dimensional.
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