Red Velvet Cupcakes Pink (Printable)
Classic moist cupcakes with a pink cream cheese topping, perfect for festive occasions.
# What You’ll Need:
→ 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 Steps:
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 well 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 strikes that perfect balance between tangy and sweet
- These cupcakes stay incredibly moist for days thanks to the oil in the batter
02 -
- Room temperature ingredients prevent curdling and ensure smooth incorporation
- Overmixing creates tough cupcakes so stop as soon as flour disappears
03 -
- Sift your powdered sugar to avoid lumps in the frosting
- Use warm water to rinse your mixing bowl between frosting batches if making double