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Pink Velvet Cupcakes Recipe

Pink Velvet Cupcakes Recipe

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 YIELD:24 servings


  • 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
  • 2 cups white baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • Pink coarse sugar and sugar pearls


  • 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 in 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.

Recipe Note

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.
  • Nutritional Facts

    1 each: 266 calories, 15g fat (9g saturated fat), 57mg cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 0 fiber), 3g protein.

    Reviews for Pink Velvet Cupcakes

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    Average Rating
    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."

    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 !!"

    Reviewed Jan. 8, 2015

    "I love these cupcakes"

    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."

    Reviewed Feb. 4, 2014

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

    Reviewed 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..."

    Reviewed 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."

    Reviewed Mar. 29, 2013

    "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 Mar. 13, 2013

    "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 Mar. 7, 2013

    "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."

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