Pink Velvet Cupcakes Recipe

Name: Pink Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softenend; 1 1/4 cups sugar; 1/8 teaspoon pink paste food coloring; 3 eggs; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk (I used 1 cup milk plus 1 tablespoon of vinegar); White Chocolate Ganache; 2 cups white chocolate chips; 1 tablespoon butter; 1/2 cup heavy whipping cream; pink coarse sugar and edible glitter

Servings: persons

1 cup butter, softenend
1 1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (I used 1 cup milk plus 1 tablespoon of vinegar)
White Chocolate Ganache
2 cups white chocolate chips
1 tablespoon butter
1/2 cup heavy whipping cream
pink coarse sugar and edible glitter

1
In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2
Fill paper-lined muffin cups two-thirds full. Bake at 350 F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3
Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
4
Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator.
5
Yellow Cupcakes : Omit pink food coloring from batter. Decorate with coarse sugar (color of your choice).

2033

kcal

Calories

140

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter, softenend, 1 1/4 cups sugar, 1/8 teaspoon pink paste food coloring, 3 eggs, and more.

Yes, Pink Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pink Velvet Cupcakes

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