Description
These Pink Velvet Cupcakes are a delightful twist on the classic red velvet, featuring a vibrant pink hue and a moist, tender crumb. Perfect for celebrations or a sweet treat, they combine a subtle cocoa flavor with a smooth texture, topped with your favorite frosting for an irresistible dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (adjust for desired hue)
- ½ teaspoon white vinegar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the cups thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. This helps to create a tender and moist cupcake.
- Add Wet Ingredients: To the creamed butter and sugar, add eggs one at a time, beating well after each addition. Then mix in vanilla extract, red food coloring, and white vinegar until fully combined.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet mixture alternating with the buttermilk, starting and ending with the dry mixture. Mix gently after each addition to avoid overmixing, which can make cupcakes tough.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Avoid opening the oven frequently during baking to maintain even temperature.
- Cool: After baking, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This prevents sogginess from trapped steam.
- Frost and Serve: Once cooled, frost the cupcakes with your favorite frosting—cream cheese frosting is a classic choice for velvet cupcakes. Decorate as desired and serve.
Notes
- Adjust the red food coloring quantity to achieve your preferred shade of pink.
- Make sure butter is softened to room temperature for easier mixing.
- Do not overmix the batter to keep cupcakes tender and light.
- Use buttermilk or a buttermilk substitute (milk + vinegar/lemon juice) for optimal moistness.
- Allow cupcakes to cool completely before frosting to prevent frosting from melting.
- Store cupcakes in an airtight container for up to 3 days or freeze for longer storage.
