Pink Velvet Cupcakes Recipe
Pink Velvet Cupcakes Recipe photo by Taste of Home

Pink Velvet Cupcakes Recipe

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4.5 53 52
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

1 each: 266 calories, 15g fat (9g saturated fat), 57mg cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, trace fiber), 3g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Reviews for Pink Velvet Cupcakes

AVERAGE RATING
(52)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (12)
3 Star
 (3)
2 Star
 (1)
1 Star
 (3)
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MY REVIEW
Reviewed Apr. 5, 2016

"I've made these at least a dozen times. The flavor is mild, (I do add vanilla bean paste), the texture is fluffy.... BUT they always fall flat after removing from oven. I've tried making hi-altitude adjustments (for 4300 ft) and still they fall. They're just a good cupcake I hate to give up the recipe. ANY suggestions? Thx."

MY REVIEW
Reviewed Dec. 25, 2015

"Thanks to other reviews I added a tablespoonful of vanilla extract and to add extra flavour I lessened sugar by two table spoon and added stawberry flavoured jello....result was most flavourful :)...didn't find these to be dry atall...they were soft n not so sweet with just a hint of stawberry flavour! Mine baked exactly at 25mins and I decorated them with white chocolate buttercream and pink sugar pearls....fabulous looking cupcakes in pink wrappers !!"

MY REVIEW
Reviewed Jan. 8, 2015

"I love these cupcakes"

MY REVIEW
Reviewed Feb. 14, 2014

"They tasted ok but I thought they were a little bland. Next time I'll try adding some almond extract for a little extra flavor. Also the tops of the cupcakes were, for lack of a better description, crusty as if they were overbaked. Otherwise the cake was moist. My kids liked them."

MY REVIEW
Reviewed Feb. 4, 2014

"These are not red velvet cupcakes, they are pink velvet..."

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