Red Velvet Cupcakes Pink

The first time I made red velvet cupcakes was actually a happy accident. I had intended to make a simple chocolate cake, but the bottle of red food coloring caught my eye, and suddenly I was making something entirely different. My kitchen looked like a crime scene, but those cupcakes disappeared so fast at the potluck that nobody cared about the red stains on my countertops. Now they are my go-to dessert whenever I need something that feels fancy but does not take all day to make.

Last spring, my daughter asked me to make treats for her classroom Valentine party. I showed up with two dozen of these pink-topped cupcakes, and the teacher actually asked for the recipe before the kids had even finished their first ones. Something about that soft crimson crumb with sweet creamy frosting just makes people happy. One little boy told me it tasted like a party in his mouth, which I think is the best review any baker could ask for.

Ingredients

• 1 1/4 cups (160 g) all-purpose flour: The foundation of tender, moist cupcakes that still have structure
• 1/4 cup (25 g) unsweetened cocoa powder: Just enough to give a hint of chocolate without overpowering the classic red velvet flavor
• 3/4 cup (150 g) granulated sugar: Sweetens the batter and helps create that velvety texture we love
• 1/2 teaspoon baking soda: Works with the vinegar to give these cupcakes their lift
• 1/4 teaspoon salt: Enhances all the flavors and keeps the cake from tasting flat
• 1/2 cup (120 ml) buttermilk: The secret ingredient that makes red velvet so tender and adds a subtle tang
• 1/2 cup (120 ml) vegetable oil: Keeps the cupcakes moist and tender, unlike butter which can firm up when chilled
• 2 large eggs: Bind everything together and provide structure for the cupcakes
• 1 tablespoon (15 ml) red food coloring: Gives that signature crimson hue that makes red velvet so striking
• 1 teaspoon vanilla extract: Adds warmth and rounds out the flavors beautifully
• 1 teaspoon white vinegar: Reacts with the baking soda for extra lift and enhances the red color
• 8 oz (225 g) cream cheese, softened: The star of the frosting, adding tang and richness
• 1/4 cup (60 g) unsalted butter, softened: Stabilizes the frosting and adds buttery sweetness
• 2 cups (240 g) powdered sugar, sifted: Sweetens the frosting to perfect cupcake consistency
• 1 teaspoon vanilla extract: Pure vanilla makes the frosting taste professionally made
• 2–3 drops pink gel food coloring: Turns the frosting into something festive and fun

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line a 12-cup muffin tin with paper liners while you gather your ingredients.

Mix the dry ingredients:

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until well combined.

Whisk the wet mixture:

In a large bowl, combine sugar, oil, eggs, red food coloring, vanilla extract, and vinegar until smooth and uniform.

Combine everything gently:

Add half the dry ingredients to the wet mixture, followed by half the buttermilk, then repeat with remaining ingredients, stirring just until combined.

Fill and bake:

Divide batter evenly among cupcake liners, filling each about 2/3 full, and bake for 18–20 minutes until a toothpick comes out clean.

Cool completely:

Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Make the frosting:

Beat cream cheese and butter until smooth, gradually add powdered sugar until fluffy, then mix in vanilla and pink food coloring.

Frost your cupcakes:

Once cupcakes are completely cool, frost generously using a piping bag for swirls or a simple offset spatula.

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My grandmother always said that red velvet was special because it looked elegant but tasted like home. These cupcakes remind me of her every time I make them, especially the way the kitchen smells while they are baking. There is something about that combination of chocolate and vanilla that just feels comforting, like a hug in dessert form.

Making the Perfect Red Velvet Color

The intensity of your red color depends entirely on the food coloring you use. Liquid coloring works fine, but gel coloring gives you that deeper, more vibrant crimson without adding too much liquid to your batter. I have found that adding the coloring to the wet ingredients before combining with the dry helps it distribute evenly throughout every single cupcake.

Frosting Like a Pro

Softened cream cheese and butter are non-negotiable for smooth frosting. I learned this the hard way when I tried to hurry the process once and ended up with lumpy frosting that I could not fix no matter how long I beat it. Sifting your powdered sugar beforehand also makes a huge difference in achieving that silky texture that bakery frostings have.

Storage and Make-Ahead Tips

These cupcakes actually taste better on the second day because the flavors have time to meld together. Store them in an airtight container in the refrigerator for up to three days, but let them come to room temperature before serving for the best texture and flavor.

• You can freeze unfrosted cupcakes for up to two months if you want to get ahead
• The frosting can be made a day ahead and kept refrigerated, then brought to room temperature and rewhipped before using
• Add sprinkles right before serving because they can bleed into the frosting if stored overnight

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Hope these cupcakes bring as much joy to your kitchen as they have to mine over the years.

Recipe Questions

→ What gives the cupcakes their red color?

The vibrant red hue comes from red food coloring added to the batter, enhancing the classic velvet appearance.

→ How is the pink color achieved in the frosting?

Pink gel food coloring is mixed into the cream cheese frosting to create a soft pastel shade without affecting flavor.

→ Can I prepare the cupcakes ahead of time?

Yes, cupcakes can be baked in advance and stored in an airtight container refrigerated for up to three days before frosting.

→ What texture should the cupcakes have when done?

They should be moist and tender with a clean toothpick test indicating fully baked interiors.

→ Are there any tips for mixing the batter?

Mix the wet and dry ingredients gently and avoid overmixing to ensure a soft and tender crumb.