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Pink Velvet Cupcakes

My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes
    2 dozen


  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1/8 teaspoon pink paste food coloring
  • 3 large eggs, room temperature
  • 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
  • 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, 5-7 minutes. Add eggs, 1 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 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in 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. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

Test Kitchen Tips
  • Make some of these with blue food coloring and blue sugar, and you have ideal baby shower treats.
  • For super silky-smooth ganache, pour hot cream over chips; wait for a minute or two, then whisk.
  • Chopped white baking chocolate also works in the frosting.
  • Nutrition Facts
    1 each: 266 calories, 15g fat (9g saturated fat), 57mg cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 0 fiber), 3g protein.


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    Average Rating:
    • Jennifer
      Jan 21, 2018

      No comment left

    • angiew.redhen
      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.

    • k_s9
      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 !!

    • kiyw
      Jan 8, 2015

      I love these cupcakes

    • busynursemom
      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.

    • deborah.gonzales
      Feb 4, 2014

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

    • SimplyStacyJewelry
      Feb 2, 2014

      These look delicious but I always thought red velvet cupcakes/cake had cream cheese icing. I wonder if that would be good...

    • KNeiswander
      Jun 27, 2013

      No comment left

    • meilly2002
      Apr 13, 2013

      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.

    • Glamorous
      Apr 6, 2013

      No comment left