Red Velvet Cupcakes Pink

The first time I made red velvet cupcakes, I accidentally doubled the food coloring and ended up with batter so vibrant it looked like a science experiment. My kitchen counter was splattered with crimson dots, but those cupcakes emerged from the oven with this incredible velvety crumb that made all the mess worth it. Now I make them every February, and somehow that shocking red never gets old.

Last Valentine's Day, I made these for my sister's office party and she texted me three times asking for the recipe. Her coworkers kept guessing what made them so red, and the pink frosting had everyone smiling before they even took a bite. Theres something about a red velvet cupcake that feels like a celebration.

Ingredients

• 1 1/4 cups all-purpose flour: The foundation that gives structure to the tender crumb
• 1 cup granulated sugar: Sweetness that balances the slight tang from buttermilk
• 1/4 cup unsweetened cocoa powder: Just enough for depth without turning them chocolate
• 1/2 tsp baking soda: Helps them rise into perfect domes
• 1/4 tsp salt: Enhances all the flavors
• 1/2 cup vegetable oil: Keeps them incredibly moist longer than butter would
• 2 large eggs: Room temperature eggs blend better into the batter
• 1/2 cup buttermilk: The secret ingredient that creates that signature tang and tenderness
• 2 tsp vanilla extract: Pure vanilla makes all the difference here
• 1 tsp distilled white vinegar: Reacts with baking soda for extra lift and tenderness
• 1 1/2 tbsp red food coloring: Gel coloring gives deeper red with less liquid
• 8 oz cream cheese: Full fat and completely softened for silky frosting
• 1/4 cup unsalted butter: Also softened to room temperature
• 2 1/2 cups powdered sugar: Sifted to prevent lumps in the frosting
• 1 tsp vanilla extract: For the frosting
• 1–2 tbsp milk: Adjusts the frosting consistency
• 2–3 drops pink food coloring: Beet juice works beautifully for a natural option

Instructions

Preheat your oven and prepare the pan:

Heat to 350°F and line your muffin tin with liners. The right temperature ensures they rise properly.

Whisk the dry ingredients together:

Combine flour, sugar, cocoa, baking soda, and salt in a large bowl. Give it a good whisk to aerate everything.

Mix the wet ingredients:

In another bowl, blend oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until smooth.

Combine the mixtures:

Pour wet ingredients into dry and stir gently just until combined. Overmixing makes tough cupcakes.

Fill the liners:

Divide batter evenly, filling each about 2/3 full. An ice cream scoop makes this effortless.

Bake to perfection:

Bake 18 to 20 minutes until a toothpick comes out clean. Cool completely in the pan for 5 minutes before moving to a rack.

Make the frosting base:

Beat softened cream cheese and butter until creamy and no lumps remain.

Add sweetness and color:

Gradually beat in powdered sugar, then vanilla and pink coloring. Add milk only if needed for spreading consistency.

Frost and serve:

Once cupcakes are completely cool, frost generously. A piping bag creates those beautiful swirled tops.

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My daughter helped me make these for her birthday last year, and she took her frosting job very seriously. There was pink frosting in her hair and red batter on her nose, but those mismatched, generously frosted cupcakes were the best ones weve ever made.

Making Them Ahead

Ive learned these cupcakes actually taste better the next day. Bake them up to 24 hours ahead, wrap tightly, and frost the day of serving. The flavors deepen and the texture becomes even more velvety overnight.

Getting That Perfect Red

Natural red coloring takes more product but avoids artificial dyes completely. Beet juice works surprisingly well, though the shade is more berry red than classic crimson. Start with less and add more until you reach your desired color.

Frosting Like A Pro

Chill your frosted cupcakes for 15 minutes to set the frosting before serving. This helps them hold their shape during transport and makes them easier to handle. Room temperature frosting can get soft quickly in warm weather.

• Use an offset spatula for rustic swirled tops
• Add sprinkles immediately before frosting sets
• Store frosted cupcakes in the refrigerator for up to 3 days

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These cupcakes have become my go-to for celebrations because they make everyone feel special. That first bite of tangy, sweet, velvety cake is pure happiness.

Recipe FAQs

→ What makes these cupcakes red velvet?

The vibrant red color comes from red food coloring combined with cocoa powder and buttermilk, creating a tender crumb and subtle chocolate flavor.

→ How do I ensure the cupcakes stay moist?

Using vegetable oil and buttermilk in the batter helps keep the cupcakes soft and moist after baking.

→ Can I substitute any ingredients in the frosting?

You can add almond extract for extra flavor or adjust milk quantity to achieve your desired frosting consistency.

→ What is the best way to store these cupcakes?

Keep the cupcakes refrigerated in an airtight container and bring them to room temperature before serving for best taste.

→ How long should I bake the cupcakes?

Bake at 350°F (175°C) for 18–20 minutes until a toothpick inserted comes out clean, ensuring they are fully cooked but not dry.