Red Velvet Cupcakes Pink Frosting (Printable version)

Classic red velvet cupcakes with creamy pink cream cheese topping, perfect for sweet occasions.

# List of ingredients:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 tablespoon red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar

→ Pink Cream Cheese Frosting

12 - 8 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 2-3 drops pink gel food coloring

# Directions:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk sugar, oil, eggs, red food coloring, vanilla extract, and vinegar until smooth and fully incorporated.
04 - Add half the dry ingredients to the wet mixture, followed by half the buttermilk. Mix gently, then 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. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
06 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
07 - Beat cream cheese and butter in a large bowl 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 offset spatula.

# Expert Advice:

01 -
  • These cupcakes stay incredibly moist for days thanks to the oil and buttermilk working together
  • The pink cream cheese frosting strikes that perfect balance between tangy and sweet that keeps everyone coming back for seconds
02 -
  • Overmixing the batter will make these cupcakes tough instead of tender, so stop mixing as soon as the flour disappears
  • The cupcakes must be completely cool before frosting or the cream cheese will melt and slide right off
03 -
  • Use a kitchen scale to measure your flour for the most consistent results every time
  • Chill the frosted cupcakes for 15 minutes before serving to help the frosting set perfectly

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