Galentines Pink Velvet Cupcakes (Print Version)

Tender pink velvet cupcakes with smooth cream cheese frosting and decorative sprinkles and berries.

# Components:

→ Pink Velvet Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/4 cup vegetable oil
08 - 1/4 cup unsalted butter, softened
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 to 2 teaspoons pink gel food coloring

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

→ Optional Decorations

18 - Pink or red sprinkles
19 - Edible glitter
20 - Fresh raspberries or strawberries

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
03 - In a large bowl, beat together butter, oil, and sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and vinegar.
05 - Add pink gel food coloring starting with 1 teaspoon and mix thoroughly. Increase coloring as needed to achieve desired shade of pink.
06 - Alternate adding dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with dry ingredients. Mix just until combined without overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until light and fluffy.
10 - Once cupcakes are completely cooled, frost generously using a piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.

# Expert Advice:

01 -
  • They stay impossibly tender and moist for days, which means you can bake them ahead without stress.
  • The cream cheese frosting is tangy enough to cut through sweetness, so they don't feel heavy even after eating two in a row.
02 -
  • Room temperature ingredients are non-negotiable—they emulsify properly and create that tender crumb, while cold ingredients fight you the whole way.
  • The vinegar isn't a flavor—it's the silent workhorse that activates baking soda and prevents tough cupcakes, so don't skip it even though you can't taste it.
03 -
  • Gel food coloring is absolutely worth seeking out—it gives you a true, beautiful pink without the watery texture that liquid coloring creates.
  • Sift your powdered sugar for the frosting even though it feels fussy; it's the difference between silky frosting and one with tiny granular bits that feel gritty on your tongue.
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