Description
Deliciously soft and vibrant pink velvet cupcakes topped with creamy cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the vegetable oil, buttermilk, eggs, cocoa powder, food coloring, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the cream cheese frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
Notes
- For a deeper pink color, add more food coloring as desired.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be frozen for up to 2 months without frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg