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Pink Velvet Cupcakes Recipe

Pink Velvet Cupcakes Recipe photo by Taste of Home

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My daughter loves all things "girly" and pink, so this recipe was perfect for her birthday. Oddly enough, my teenage son (who's not a fan of pink) devours these cupcakes, too! —Paulette Smith, Winston-Salem, North Carolina

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Pink Velvet Cupcakes Recipe

Prep: 30 min. + chilling Bake: 25 min. + cooling

Yield: 24 Servings

30 25 55

Ingredients

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
WHITE CHOCOLATE GANACHE:
2 cups white baking chips
1/2 cup heavy whipping cream
1 tablespoon butter
Pink coarse sugar and sugar pearls

Directions

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Roll edges of cupcakes with coarse sugar; decorate with sugar pearls. Store in the refrigerator. Yield: 2 dozen.

Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Originally published as Pink Velvet Cupcakes in Taste of Home April/May 2007

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Reviews for Pink Velvet Cupcakes

Pink Velvet Cupcakes

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Reviewed on Apr. 13, 2013 by meilly2002

These cupcakes are delicious. When it came to the icing I could not figure out what I did wrong. I ended up making a butter cream icing instead. With the pearls and sugar they were great.

Reviewed on Mar. 29, 2013 by leeky12

Oh. My. Word. These are AMAZING. I made these for my daughter's fifth birthday because she wanted pink cupcakes to serve at her princess tea party. One problem I have with homemade cakes or cupcakes is that they are always so very, very dense, but she insisted on pink and I decided to try these. I did sift the flour for this recipe and they were much lighter than I expected. After reading reviews about how flavorless they were I did increase the vanilla to a full tablespoon and they were delicious without the frosting. For the frosting I used Baker's White Chocolate instead of white chips because they are notorious for poor melting (this is a result of the lack of cocoa butter) and it was hands down the best frosting I have ever made. I will be making these cupcakes again!

Reviewed on Mar. 13, 2013 by avismoo2

The texture of the cupcakes was very good, but not much flavor. The next time I make them, I am going to add something to make them taste as pretty as the color.

Reviewed on Mar. 07, 2013 by erickareitz

They turned out great, even my husband liked them and he is not much of a sweets eater. Took them to work and everyone loved them.

Reviewed on Mar. 06, 2013 by sotanghon

For a change a pink instead of red. I love the density and velvety of it. I like the icing too. Well matched. Definitely a repeat for me

Reviewed on Mar. 05, 2013 by katto

These were fantastic. Will definitely make these again!

Reviewed on Mar. 04, 2013 by basketlorrie

These are wonderful especially with that frosting! So much better than red velvet.

Reviewed on Mar. 04, 2013 by mark1958

kids love them

Reviewed on Mar. 04, 2013 by mswartzbaugh

we loved them they went over very well at school I made them for valentines day party