Galentines Pink Velvet Cupcakes (Printable)

Fluffy pink velvet cupcakes crowned with creamy frosting and festive decorations for a delightful treat.

# What Goes In:

→ Pink Velvet Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/4 cup vegetable oil
08 - 1/4 cup unsalted butter, softened
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 to 2 teaspoons pink gel food coloring

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

→ Optional Decorations

18 - Pink or red sprinkles
19 - Edible glitter
20 - Fresh raspberries or strawberries

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
03 - In a large bowl, beat together butter, oil, and sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and vinegar.
05 - Add pink food coloring starting with 1 teaspoon and mix thoroughly. Add additional coloring as needed to achieve desired pink shade.
06 - Alternate adding the dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with dry ingredients. Mix just until combined without overmixing.
07 - Divide the batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
10 - Once cupcakes are completely cool, frost generously using a piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.

# Expert Advice:

01 -
  • They're buttery and tender inside with just enough tang from the vinegar to keep them from tasting overly sweet.
  • The cream cheese frosting strikes that perfect balance between tangy and rich, making every bite feel intentional.
  • You can have a dozen stunning cupcakes cooling while you're still in your kitchen clothes, totally doable on a weeknight.
02 -
  • Room temperature ingredients are not optional here—they emulsify properly and create a smooth, lump-free batter that bakes evenly.
  • Gel food coloring over liquid food coloring will save you from a batter that's too thin and cupcakes that bake up dense and weird.
  • Sifting the powdered sugar before mixing into the frosting prevents lumps that no amount of beating will fix once they form.
03 -
  • Make the frosting while the cupcakes cool so everything is ready to assemble as soon as they hit room temperature—nothing worse than cupcakes waiting for frosting.
  • If your frosting seems too soft, refrigerate it for 10 minutes before piping; if it's too stiff, a few seconds of beating with a paddle will loosen it up.
  • Store frosted cupcakes in the refrigerator for up to three days and bring them to room temperature for 20 minutes before serving so the frosting softens and the flavors come alive.
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