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 1/4 cup ap flour; 3/4 cup sugar; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp cocoa powder; 3/4 cup vegetable oil; 1/2 cup buttermilk, room temp (or 1/2c milk with 1/2 tbsp white vinegar); 1 egg, room temp; 1/2 tbsp red food coloring; 1/2 tsp white vinegar; 1/2 tsp vanilla extract

Servings: persons

1 1/4 cup ap flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk, room temp (or 1/2c milk with 1/2 tbsp white vinegar)
1 egg, room temp
1/2 tbsp red food coloring
1/2 tsp white vinegar
1/2 tsp vanilla extract

1
Preheat oven to 350
2
Line 1 (12 cup) muffin pan with cupcake papers
3
In medium bowl, sift together flour, sugar, baking soda, salt & cocoa powder
4
In a large bowl, beat together oil, buttermilk, egg, food coloring, vinegar & vanilla on low speed until blended
5
Add dry ingredients; beat on medium speed for 2 minutes
6
Pour batter evenly into cups (batter will be very thick)
7
Bake 20-22 minutes, turning pan halfway through
8
Cool completely on cooking rack before frosting!

922

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 1/4 cup ap flour, 3/4 cup sugar, 1/2 tsp baking soda, 1/2 tsp salt, 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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