Pink Velvet Cupcakes with Cream Cheese Frosting
I’ll be honest, I have a bit of a bone to pick with “Pink Velvet.”
Red velvet has cocoa powder, although not a ton, and pink is just kind of Vanilla Buttermilk Cake with a bit of red food colouring. So if I were to name these honestly, I’d call them just that. But… “Pink Velvet” just sounds so much better! Don’t call me out on this one as I have admitted that I understand some people might think it’s a bit of a misnomer ;).
Whatever side of this debate (haha) you find yourself on, Valentine’s Day is coming up soon and these are the perfect special treat to whip up for your family, someone special or yourself- because you’re definitely someone special. The recipe makes a nice tender little pink cupcake that pairs perfectly with the tangy and sweet cream cheese frosting. It’s a match made in heaven, you might say.
Whether you agree with the “velvet” name or not I’m sure you’ll agree that these cupcakes are delicious!
Pink Velvet Cupcakes with Cream Cheese Frosting
Makes 10-12 Cupcakes
Tools: Two muffin tins with liners, two medium sized bowls, whisk, hand mixer, spatula, small bowl, cooling rack, piping bag with star tip or offset spatula/knife.
Ingredients:
Pink Velvet Cupcakes
-1 1/4 cups all-purpose flour
-3/4 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup unsalted butter, at room temperature
-1/2 cup white sugar
-2 large eggs, at room temperature
-1 teaspoon vanilla extract
- A few drops of red food colouring, or a small drop of gel colouring
-1/2 cup buttermilk
- 1/4 teaspoon baking soda
-1 teaspoon white vinegar
Cream Cheese Frosting
-4 oz cream cheese, room temperature
-1/2 cup unsalted butter, room temperature
-3-4 cups icing sugar
-1 teaspoon vanilla extract
-2-3 tablespoons heavy cream or milk
To make the cupcakes - preheat your oven to 350 degrees F. Line your pans with cupcake liners and set aside.
In a medium sized bowl, whisk together the flour, baking powder and salt.
In a separate medium sized bowl cream the butter and sugar together with a hand mixer until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing until combined. Scrape the sides of the bowl and beat in the vanilla extract.
Reduce the mixer speed to low and alternate between adding 1/3 of the buttermilk and then 1/3 of the dry mixture. Continue to alternate until both have been completely added and are just combined (do not over mix). Scrape down the sides of the bowl again.
In a small bowl, combine the baking soda and white vinegar (it will fizz up). Add this into the batter, mixing into the batter by hand with the spatula you’ve used to scrape the bowl.
Divide the cupcake batter into your prepared pans. Each well should be 1/2 to 2/3 full. Bake the cupcakes in your preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow to remain in the baking pans for 3-4 minutes before transferring to a cooling rack to cool completely.
While the cupcakes are cooling, prepare the cream cheese frosting: In a medium sized bowl beat together the butter and cream cheese until completely smooth (this will be about 3 minutes).
Reduce the mixer speed to low and add the sugar, one cup at a time, beating until combined. Add in the vanilla extract and one tablespoon of the heavy cream. Check if the consistency is what you want before adding the other tablespoon of cream. Beat at medium speed until smooth and fluffy.
Decorate your cooled cupcakes with a piping bag and star tip or offset spatula. Add sprinkles or whatever other kinds of toppings you might like (a half fresh strawberry makes a nice garnish).
Happy eating! Xo
