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Pink Velvet Cupcakes
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Pink Velvet Cupcakes

These Pink Velvet Cupcakes are so moist and delicious. Topped with a delectable cream cheese frosting, they are the perfect sweet treat!
Prep Time45 mins
Cook Time15 mins
Cool Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Pink Velvet Cupcakes
Author: Kawaling Pinoy


For the Pink Velvet Cupcakes

  • cups all-purpose flour
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • teaspoon salt
  • ½ cup butter room temperature
  • ½ cup granulated sugar
  • 3 to 4 drops pink food coloring
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk room temperature

For the Cream Cheese Frosting

  • 4 ounces butter at room temperature
  • 4 ounces cream cheese at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


For the Cupcakes

  • Preheat oven to 350. Prepare the muffin tins by lining with liners.
  • In a bowl, combine flour, baking powder, baking soda and salt. Whisk until well dispersed.
  • In a bowl, cream the butter and sugar using a mixer on medium speed for about 2 to 3 minutes or until light and fluffy. Add the food coloring and continue to beat.
  • Add the eggs one at a time, beating well after each addition. Add vanilla extract and continue to mix.
  • Reduce the speed to low and alternately add the flour mixture and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Using a scoop or tablespoon, divide batter into prepared muffin pan. Bake in a 350 F oven for about 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from heat and allow to cool. Frost with cream cheese frosting.

For the Cream Cheese Frosting

  • In a bowl, combine butter and cream cheese. Using a mixer on high speed, beat for about 3 to 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar. Stir until incorporated. Add the vanilla and mix to combine.
  • Increase the speed to medium-high and whip the cream cheese mixture for about 1 to 2 minutes or until light and fluffy.