Red Velvet Cupcakes Pink (Printable)

Moist red velvet cupcakes topped with smooth pink cream cheese frosting, ideal for festive occasions.

# What You’ll Need:

→ For the 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, at room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, at room temperature
09 - 1 tablespoon red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar

→ For the 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

# How To Make It:

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.
03 - In a large bowl, whisk sugar, oil, eggs, red food coloring, vanilla extract, and vinegar until smooth and well combined.
04 - Add half the dry ingredients to the wet mixture, followed by half the buttermilk. Mix gently. Repeat with remaining flour mixture and buttermilk, stirring just until combined.
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 into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat cream cheese and butter in a large bowl until smooth and creamy. Gradually add powdered sugar and beat 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 a spatula.

# Expert Tips:

01 -
  • The tangy cream cheese frosting perfectly balances the subtle chocolate flavor
  • These cupcakes stay incredibly moist for days thanks to the oil in the batter
  • The pink frosting makes them instantly festive for any occasion
02 -
  • Room temperature ingredients blend together smoothly and prevent lumpy batter or frosting
  • Overmixing the batter makes tough cupcakes, so stop as soon as the flour disappears
  • Completely cool cupcakes are essential because warm cake will melt your frosting right off
03 -
  • Use a cookie scoop to portion your batter evenly for uniform cupcakes that bake at the same rate
  • Twice the pink food coloring may be needed if you are using a less concentrated brand

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