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Pink Velvet Cupcakes Recipe

Pink Velvet Cupcakes
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Pink Velvet Cupcakes: Divine recipe. Fluffy, moist. Perfect dessert.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
  • Pink gel food coloring, as needed
  • For the Cream Cheese Frosting:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light, fluffy, and pale in color.
  • Add the eggs one at a time, beating well after each addition until fully incorporated.
  • In a separate small bowl, whisk together the buttermilk, pure vanilla extract, and white vinegar.
  • Stir in your preferred amount of pink gel food coloring into the buttermilk mixture until you achieve your desired shade of pink.
  • With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the pink buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  • Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
  • Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs clinging to it.
  • Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. This is crucial as frosting warm cupcakes will cause the frosting to melt.
  • In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy and light. Add the softened cream cheese and beat until smooth and combined, ensuring no lumps.
  • Gradually add the powdered sugar, a cup at a time, beating well after each addition until thoroughly incorporated and the frosting is thick and smooth.
  • Finally, beat in the pure vanilla extract and a pinch of salt until the frosting is light, fluffy, and perfectly spreadable.
  • Once your Pink Velvet Cupcakes have cooled completely to room temperature, transfer the cream cheese frosting into a piping bag fitted with your favorite decorative tip. Pipe a generous swirl of frosting onto the top of each cupcake, starting from the outside edge and working your way inwards.

Notes

These Pink Velvet Cupcakes are an absolute dream come true, a confectionary masterpiece that’s as delightful to behold as it is to devour. Imagine a swirl of tender, moist pink cake, bursting with a subtle vanilla and cream cheese tang, all crowned with a cloud of irresistible, tangy cream cheese frosting. Each bite is a symphony of textures, creating an experience that’s truly unforgettable.

Find it online: https://homecookstudio.com/pink-velvet-cupcakes-divine-recipe/