Red Velvet Cupcakes Pink (Printable)

Moist red velvet cupcakes topped with creamy pink cream cheese frosting, ideal for special occasions and casual treats.

# What You'll Need:

→ Cupcakes

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→ Pink Cream Cheese Frosting

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# How To Make It:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly combined.
03 - Whisk sugar, oil, eggs, red food coloring, vanilla extract, and vinegar in a large bowl until smooth and well blended.
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 without overmixing.
05 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
06 - Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
07 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating 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 spatula.

# Expert Tips:

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  • These cupcakes are impossibly moist and stay fresh for days, unlike so many others that dry out overnight
  • The cream cheese frosting strikes that perfect balance between tangy and sweet, not overwhelmingly sugary like bakery versions
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  • Overmixing the batter creates tough, dense cupcakes instead of tender ones, so stop mixing as soon as the flour disappears
  • Wait until cupcakes are completely cool before frosting, or the cream cheese will melt and slide right off
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  • Use a kitchen scale to measure flour instead of scooping directly, which can pack down the flour and make cupcakes dense
  • The vinegar and baking soda reaction happens quickly, so have your oven preheated and pans ready before mixing these two ingredients

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