Pink Velvet Cupcakes Recipe

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

Reviewed on Feb. 11, 2013 by SKTerpstra

This cake has a smooth velvet texture which can be addictive. Use any color to suit your event! Concentrated gel color works best.

Reviewed on Feb. 09, 2013 by prissymom

I made these last night for my daughter's 3rd birthday. I also used the pink candy pearls. They came out great! I made a small round cake and 8 cupcakes and it was just enough batter. The "ganche" was great, until it began to harden and was hard to squeeze through the pastry bag, but all in all, the frosting is delish and so were the cupcakes. I will also add that I should have taken the cupcakes out sooner, because they could have been taken out maybe 8 minutes earlier from more moisture, but they were great. I love the icing. I think with it being called a "ganache" I may have used more on the cake and cupcakes than I should have. I think next time I will just "pour" it over the top and let it drip down the sides and let it firm up. Other than the frosting getting stiff quickly, the cake, cupcakes and iceing was a hit!!!

Reviewed on Feb. 07, 2013 by yazie

sheilamom2six

Just a question: I wonder if these could be made with cake flour?

Reviewed on Feb. 07, 2013 by yazie

Receipe sounds wonderful. I haven't made it, however i do have a small bake shop & prepare ah 8 dz plus other varieties per month. I have a few great red velvet receipes, an at times, I feel that they can be a lil dry? I do watch my temp & time, using a second temp gauge to follow to the T. I wonder if the buttermilk or vinegar may have a sm part? what seems to keep the batter a lil dense/dry? but it always turn's out. They are beauutiful, an per the reveiws they need more vanilla? maybe or possibly try another flavoring? an still be pink velvet cupcakes!

 I usually bake @ 350 an about 15-18 min. I usually check them at 15 then again, as it seems like some of them are done sooner, or if it's just that batch of red velvet that day?? 

Reviewed on Feb. 06, 2013 by keylar

amazing

Reviewed on Feb. 05, 2013 by Tia Annie

Love, Love, Love this recipe!!

24 perfect and delicious cupcakes!!

This is definitely a keeper!!

Thank you for this great recipe!!

Reviewed on Feb. 04, 2013 by maria11690

My girls loved them. Thank You!

Reviewed on Feb. 04, 2013 by andreasmom2u

i made these and they turned out average. i added extra vanilla and everything...the taste was okay, but i wasn't crazy about the texture. i will stand by my old tried and true cake recipes...thanks though...they most certainly are very pretty!

Reviewed on Aug. 09, 2012 by pmcollector

I do a lot of baking and I rarely have issues, but that frosting was the most difficult thing I have ever dealt with. I followed the recipe and chilled the batter for over 30 minutes to make sure it was cool. I started beating it and beating it and it curdled on me and it wouldn't whip up. I put it in the microwave for just a few seconds and it went back to batter. I cooled it again and beat it again (in my standup mixer) and it worked. I put it in my decorating bag and the first dozen were fine and then the frosting was breaking on me and running out of the bag. I chilled it some in the bag in the fridge and it just didn't work well after that. I even made another batch because I had more cupcakes to frost and I had the same issues the second time. These were for a baby shower, so I was really up against a wall on this.

Reviewed on May. 08, 2012 by DestynisMom

I made this recipe a couple weeks ago with a rose-vanilla buttercream and cream cheese filling in mini form and everyone loved it

Reviewed on May. 07, 2012 by RowdysMom2

The texture of the cake is lovely, but it is very bland. If I did make it again, I would add a lot more vanilla extract. Otherwise it is completely lacking in taste. Frosting is nice, though, IMHO.

Reviewed on Mar. 22, 2012 by jchianta

 You should always set your timer for 5-7 minutes prior to the max baking time and begin testing your cakes with a toothpick. Ovens are notorious for innacuracy - to account for the fact that your oven likely runs hot or cold by an average of 25 degrees, get an oven thermometer! If you don't have one, early toothpick testing is even more imperative.

Reviewed on Feb. 05, 2012 by kdc-perez07

I didn't have a problem with these being dry. My problem with this recipe is the bland taste! What little flavor there is reminds me of eating buttermilk pancakes. The frosting wasn't that great either. I'd rather use a box mix than this recipe.

Reviewed on Dec. 04, 2011 by cathyaz

I followed this cake recipe exactly and the cupcake was pretty dry. I made it to give to my brother and niece that were visiting and I decided not to serve them.

Reviewed on Aug. 01, 2011 by 062699

LOVE, LOVE, LOVE this recipe! I read all the reviews and have to admit i was a little worried the first time i made this (for an office party) It was wonderful and everyone loved it. the frosting was so easy to make and was delish! i barely had enough to cover the cake since my kids kept eating it out of the bowl. I'm not sure where everyone else was having problems, I followed the recipe and it came out perfect!

Reviewed on Jun. 18, 2011 by cboniface

Very good. I used a little less flour. Very moist and tasted very good.

Reviewed on Apr. 02, 2011 by sweetface26

Okay I just pulled them out of the oven and let them cool. My cupcakes came out moist and fluffy. The flavor and texture is great. I followed the recipe exactly except I added 4 tsp of vanilla to the mix. I plan on decorating the cupcakes tomorrow morning so hopefully they'll taste the same tomorrow as they do tonight.

Reviewed on Mar. 05, 2011 by loryc

I sure don't know what the hype is all about. The only thing I changed in this was I used frosting gel for the color. I cooked them 25 min, they were very dense and dry. I didn't find the frosting at all appealing.

Reviewed on Mar. 03, 2011 by cherrylady

I think my mistake was making the cupcakes the day before. I found them to be VERY DRY. The reviews scared me off from trying the frosting. I went directly to my delicious cream cheese frosting. We ate the frosting, threw the cake away :(

Reviewed on Mar. 01, 2011 by sheilamom2six

Just a question: I wonder if these could be made with cake flour?

Reviewed on Feb. 28, 2011 by jordie89

These cupcakes are very good. I added a teaspoon of cocoa powder in with the dry ingredients and frosted them with cream cheese frosting instead of the white chocolate frosting. will definitely make again!

Reviewed on Nov. 14, 2010 by hhenshaw

I made these with orange food coloring for Halloween! I did use cream cheese frosting. They were a huge hit.

Reviewed on Oct. 22, 2010 by DawnikaE

I actually agree with everyone - that this was the best cupcake I've made yet! What I found with the icing is that as long as it was set in the open in my warm kitchen it was get runny. However, I fixed by popping it back in the fridge and when set again continued icing and they were great! You may have to stir a little with a spoon.

Reviewed on Sep. 05, 2010 by roxanne23

I love them , they are awesome .My family can't get enough of them lol . the only thing is

the icing ,it taste so good but what ever i did i could not get the icing thick . new family favourite !!!!

Reviewed on Aug. 28, 2010 by dreamgirlut

I really liked these cupcakes, even though mine turned out a little dry. I think next time I will add a little more buttermilk or just less flour. They were still a hit.

Reviewed on Jul. 06, 2010 by RNJ422

Oh my! These cupcakes are DELISH!!! and so easy to make. Better than any store-bought cupcake & I've eaten many. The frosting, however... Chilling 30 minutes was definitely not long enough. I popped it into the freezer for about 15 minutes. It was then too stiff to properly beat, yet too runny to pipe with a frosting tip. So I ended up just spreading it on the top. I will definitely make the cupcakes again, just not the frosting

Reviewed on Mar. 24, 2010 by Sascha18

I have to admit I definitely took the fun out of these pretty cupcakes! I didn't add the food coloring or make the frosting. The cupcake by itself was delicious though!

Reviewed on Feb. 16, 2010 by mkibby

This recipe was very easy to follow. We sampled them right after they were iced and they were wonderful! I put the leftovers in the fridge, I found they are not as good cold as they are at room temp. I will make them again.

Reviewed on Feb. 16, 2010 by crspy16

This recipe was easy to follow and quick to make. The ingredients are easy to access, and probably on most pantry shelves. When I followed the instructions in the recipe, the ganache was still warm after it chilled for 30 minutes. That kept it from turning light and fluffy when I beat it with the mixer for 3 minutes. I put it back in the fridge to chill a little longer. This allowed the ganache to get fluffy when beaten and also hold its shape. It was stiff to work with, so I probably left it in to chill too long. I would definitely make this recipe again. The next time, I plan to use a buttercream frosting rather than the ganache.

Reviewed on Feb. 15, 2010 by muffinbean

Made these last week for my class- they were gone within minutes! I was even told by some people that these were the best cupcakes they ever had... The frosting was delicious, but not very good for holding intricate shapes.

Reviewed on Feb. 15, 2010 by melvada

Only changed one thing. I added vanilla to the icing . So pretty and good.

Reviewed on Feb. 15, 2010 by barbaraky

made them on Sat. with my 8 year old neighbors. Delicious but used canned frosting with the kids.

Reviewed on Feb. 15, 2010 by strynite19

When making the batter, I lost control of my bottle of vanilla and spilled in the equivelant of about a tablespoon, vs the teaspoon the recipe calls for. What resulted was quite possibly the best cupcake I have ever made. Still not 100% sold on the frosting, but I'll be making them again very soon!

Reviewed on Feb. 15, 2010 by strynite19

When making the batter, I lost control of my bottle of vanilla and spilled in the equivelant of about a tablespoon, vs the teaspoon the recipe calls for. What resulted was quite possibly the best cupcake I have ever made. Still not 100% sold on the frosting, but I'll be making them again very soon!

Reviewed on Feb. 15, 2010 by flhardy

These cupcakes tastes great! Everyone loved them. The recipe was relatively easy to make also. My daughter told me this recipe is a keeper.

Reviewed on Feb. 14, 2010 by marcelina1953

loved this recipe, just made a change instead of pink, I used red..

I'll make it again

Reviewed on Feb. 10, 2010 by Nicki E.

I am a red velvet cake lover and this recipe turned out equally as tender and delicious! I didn't have enough all-purpose flour, so I substituted a cup of cake flour. I think this helped make a finer, more tender crumb. The only thing I would do differently is the frosting. It got a bit soft when working it through my pastry bag. Still very tasty, though! I will definitely make again but use my traditional red velvet whipped butter cream frosting. Thanks for a great recipe!

Reviewed on Feb. 08, 2010 by maggieaw

Quite good- I never know why its called velvet. I realize this is a play on the red velvet cake. This turns out to be a flavorful dense cake with the most scrumptious frosting I have ever eaten! Oh my so good.