Red Velvet Pink Frosting (Printable version)
Moist red velvet cupcakes crowned with silky pink cream cheese frosting for a delightful treat.
# List of ingredients:
→ For the Red Velvet Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup vegetable oil
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 2 tsp vanilla extract
10 - 1 tsp distilled white vinegar
11 - 1 1/2 tbsp red food coloring (liquid or gel)
→ For the 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 tsp vanilla extract
16 - 1-2 tbsp milk, as needed
17 - 2-3 drops pink food coloring (or a small amount of beet juice)
# Directions:
01 - Preheat the 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 well blended.
04 - Gradually add the wet ingredients to the dry, stirring just until combined—do not overmix.
05 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
06 - Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
07 - In a medium bowl, beat cream cheese and butter until light and creamy.
08 - Gradually add powdered sugar, beating until fluffy. Mix in vanilla and pink food coloring until desired shade is reached.
09 - Add milk, a little at a time, for a spreadable consistency.
10 - Once cupcakes are cool, frost with the pink cream cheese frosting using a piping bag or spatula.
# Expert Advice:
01 -
- The texture is incredibly moist with just the right hint of chocolate
- The pink cream cheese frosting is tangy, sweet, and absolutely addictive
02 -
- Room temperature ingredients are non negotiable for smooth frosting cold cream cheese will leave lumps
- Overmixing the batter creates tough cupcakes so stop as soon as the flour disappears
03 -
- Sift your powdered sugar directly into the mixing bowl to prevent stubborn lumps in your frosting
- Fill cupcake liners using a cookie scoop for identical portions every time