Description
These soft, tender pink velvet cupcakes are perfect for celebrating Valentine’s Day. With a subtle cocoa flavor and a vibrant pink hue, topped with a smooth, creamy frosting, they make a sweet and special treat for your loved ones.
Ingredients
Scale
For the cupcakes:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 large egg
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp red food coloring
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pink food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- In a separate large bowl, mix the egg, buttermilk, oil, vanilla extract, and red food coloring until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter in a bowl until smooth and creamy. Gradually add the powdered sugar, then add the heavy cream and vanilla extract. Mix until fluffy and add pink food coloring if desired.
- Frost the cooled cupcakes with the pink buttercream and garnish with sprinkles or heart-shaped decorations.
Notes
- Use gel food coloring for a vibrant, consistent color.
- Add a little almond extract to the frosting for a subtle flavor boost.
- These cupcakes can be made ahead of time and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes