Red Velvet Cupcakes Pink (Printable)
Vibrant red velvet cupcakes with smooth pink cream cheese frosting for an elegant dessert treat.
# What You'll Need:
→ Cupcake Base
01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 1/2 tablespoons red food coloring
→ Pink Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 1/2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 1-2 tablespoons milk
17 - 2-3 drops pink food coloring
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well blended.
03 - In another bowl, combine oil, eggs, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth and uniform.
04 - Gradually pour wet ingredients into dry mixture. Stir gently just until combined—avoid overmixing to maintain tender texture.
05 - Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick inserted in center comes out clean.
06 - Transfer cupcakes to a wire rack and allow to cool completely before frosting.
07 - Beat softened cream cheese and butter in a medium bowl until light, creamy, and smooth.
08 - Gradually incorporate powdered sugar while beating until fluffy. Mix in vanilla extract until fully combined.
09 - Add pink food coloring drop by drop until desired shade reached. Add milk, one tablespoon at a time, to achieve spreadable consistency.
10 - Pipe or spread frosting onto completely cooled cupcakes using a piping bag or spatula.
# Expert Tips:
01 -
- The texture is impossibly moist and tender, almost like a cross between cake and a pillow
- That tangy cream cheese frosting balances the sweetness perfectly
- They look impressive but actually come together in under an hour
02 -
- Room temperature ingredients blend together seamlessly and prevent lumpy frosting
- Wait until cupcakes are completely cool before frosting or it will melt right off
- Gel food coloring creates deeper red without thinning the batter like liquid does
03 -
- Buttermilk substitute: mix 1/2 cup milk with 1/2 tablespoon vinegar and let sit 5 minutes
- For extra tangy frosting, add 1/2 teaspoon almond extract along with the vanilla