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Pink Velvet Cupcakes

 Pink Velvet Cupcakes
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
24 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling


  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1/8 teaspoon pink paste food coloring
  • 3 eggs
  • 1 teaspoon McCormick® Pure 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
  • 2 cups white baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • Pink coarse sugar and sugar pearls


  • 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

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Pink Velvet Cupcakes (continued)

Directions (continued)

  • 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.