Back to Pink Velvet Cupcakes

Print Options


Card Sizes

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 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.

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

    Sort By :

    Average Rating
    angiew.redhen User ID: 5987924 246632
    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."

    k_s9 User ID: 8089062 240195
    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 !!"

    kiyw User ID: 8203467 217247
    Reviewed Jan. 8, 2015

    "I love these cupcakes"

    busynursemom User ID: 6181751 103951
    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."

    deborah.gonzales User ID: 1935139 150203
    Reviewed Feb. 4, 2014

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

    SimplyStacyJewelry User ID: 7650874 95433
    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..."

    meilly2002 User ID: 7141080 125639
    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."

    leeky12 User ID: 3175934 164697
    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!"

    avismoo2 User ID: 4038597 95628
    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."

    erickareitz User ID: 6812498 150501
    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."

    sotanghon User ID: 5049450 96893
    Reviewed Mar. 6, 2013

    "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"

    katto User ID: 5622798 164541
    Reviewed Mar. 5, 2013

    "These were fantastic. Will definitely make these again!"

    basketlorrie User ID: 2550300 164539
    Reviewed Mar. 4, 2013

    "These are wonderful especially with that frosting! So much better than red velvet."

    mark1958 User ID: 6048569 103950
    Reviewed Mar. 4, 2013

    "kids love them"

    mswartzbaugh User ID: 4251518 165145
    Reviewed Mar. 4, 2013

    "we loved them they went over very well at school I made them for valentines day party"

    SKTerpstra User ID: 4231446 150202
    Reviewed Feb. 11, 2013

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

    prissymom User ID: 7130532 96891
    Reviewed Feb. 9, 2013

    "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!!!"

    yazie User ID: 6392166 164537
    Reviewed Feb. 7, 2013

    "[quote user="sheilamom2six"]

    Just a question: I wonder if these could be made with cake flour?
    [/quote]   Hello, just happen to come acros this receipe yesterday. and after reading reviews, happen to see your comment today. I don't know if  you will find a diffrence, but I only use cake flour, and I sift all my dry ingredients together per 2 of my receipes I have. maybe if you like to try this you may, not prommising anything? & something else I do, is after they are completly cooled. I cut a piece of wax paper to cover the entire top's of cupcakes even in the air tight container. hope this help's, an have a great day :O)    Oop's cover them after baking, prior to frosting just to keep moist. I then keep mine in an airtight tupperware container. If you have the 1 from 20yr's plus or can find 1, they seal much better than the 1 I purchased about 8 yr's ago."

    yazie User ID: 6392166 77335
    Reviewed Feb. 7, 2013

    "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?? "

    keylar User ID: 6384650 164531
    Reviewed Feb. 6, 2013


    Tia Annie User ID: 6996177 164694
    Reviewed Feb. 5, 2013

    "Love, Love, Love this recipe!!

    24 perfect and delicious cupcakes!!
    This is definitely a keeper!!
    Thank you for this great recipe!!"

    maria11690 User ID: 6405702 67949
    Reviewed Feb. 4, 2013

    "My girls loved them. Thank You!"

    andreasmom2u User ID: 1952417 151897
    Reviewed Feb. 4, 2013

    "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!"

    pmcollector User ID: 5329394 165143
    Reviewed Aug. 9, 2012

    "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."

    DestynisMom User ID: 6552419 150200
    Reviewed May. 8, 2012

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

    RowdysMom2 User ID: 6680638 96890
    Reviewed May. 7, 2012

    "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."

    jchianta User ID: 5621752 165110
    Reviewed Mar. 22, 2012

    " 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."

    kdc-perez07 User ID: 2121276 125633
    Reviewed Feb. 5, 2012

    "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."

    cathyaz User ID: 1259814 150182
    Reviewed Dec. 4, 2011

    "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."

    062699 User ID: 3357128 125632
    Reviewed Aug. 1, 2011

    "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!"

    cboniface User ID: 5494606 103949
    Reviewed Jun. 18, 2011

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

    sweetface26 User ID: 5848253 169850
    Reviewed Apr. 2, 2011

    "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."

    loryc User ID: 5486310 164693
    Reviewed Mar. 5, 2011

    "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."

    cherrylady User ID: 1073547 150500
    Reviewed Mar. 3, 2011

    "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 :("

    sheilamom2six User ID: 1233862 164691
    Reviewed Mar. 1, 2011

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

    jordie89 User ID: 1323364 95432
    Reviewed Feb. 28, 2011

    "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!"

    hhenshaw User ID: 5422321 125629
    Reviewed Nov. 14, 2010

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

    DawnikaE User ID: 5375580 169820
    Reviewed Oct. 22, 2010

    "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."

    roxanne23 User ID: 4329744 125628
    Reviewed Sep. 5, 2010

    "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 !!!!"

    dreamgirlut User ID: 2062217 165108
    Reviewed Aug. 28, 2010

    "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."

    RNJ422 User ID: 5179450 165097
    Reviewed Jul. 6, 2010

    "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"

    Sascha18 User ID: 4667359 166797
    Reviewed Mar. 24, 2010

    "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!"

    mkibby User ID: 4447701 169817
    Reviewed Feb. 16, 2010

    "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."

    crspy16 User ID: 1135001 95624
    Reviewed Feb. 16, 2010

    "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."

    muffinbean User ID: 4883853 164505
    Reviewed Feb. 15, 2010

    "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."

    melvada User ID: 4532456 208867
    Reviewed Feb. 15, 2010

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

    barbaraky User ID: 2231837 95622
    Reviewed Feb. 15, 2010

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

    strynite19 User ID: 4533703 164504
    Reviewed Feb. 15, 2010

    "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!"

    strynite19 User ID: 4533703 103947
    Reviewed Feb. 15, 2010

    "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!"

    flhardy User ID: 4572414 95598
    Reviewed Feb. 15, 2010

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

    marcelina1953 User ID: 3261007 96889
    Reviewed Feb. 14, 2010

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

    I'll make it again"

    Nicki E. User ID: 1421050 164502
    Reviewed Feb. 10, 2010

    "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!"

    maggieaw User ID: 4163584 166796
    Reviewed Feb. 8, 2010

    "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."

    Loading Image