Galentines Pink Velvet Cupcakes (Print Version)

Delightful pink velvet cupcakes topped with creamy frosting and festive decorations for sweet moments.

# What You'll Need:

→ 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

# Directions:

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 gel food coloring starting with 1 teaspoon and mix thoroughly. Add additional coloring as needed to achieve desired pink shade.
06 - Alternate adding dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with dry ingredients. Mix until just combined without overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately 2/3 full.
08 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to 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 Tips:

01 -
  • The cornstarch keeps these impossibly tender and moist—this small ingredient changed everything about my cupcake game.
  • Cream cheese frosting tastes like pure indulgence without the heaviness of traditional American buttercream.
  • They're deceptively easy to pull off, which means you look like a baking genius when they turn out perfectly.
02 -
  • Room temperature ingredients mix more smoothly and create a better emulsion—I learned this the hard way when cold eggs created a broken batter.
  • Gel coloring is non-negotiable if you want true pink; liquid food coloring will thin your batter and fade significantly during baking.
  • Completely cool cupcakes are essential before frosting, or the frosting will melt and slide right off.
03 -
  • Sift your powdered sugar before adding it to frosting—it sounds fussy, but it's the difference between silky frosting and slightly gritty frosting.
  • If your frosting seems soft, chill it for 15 minutes before piping; cold frosting holds its shape perfectly.
Go Back