Pink Velvet Cupcakes
Deliciously soft pink velvet cupcakes with a subtle chocolate flavor and a creamy vanilla buttercream frosting.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Measure flour correctly: spoon into the cup and level it off.
- 1 cup granulated sugar Can reduce by 10-15% for a reduced-sugar option.
- 0.5 cups unsweetened cocoa powder Use natural cocoa; Dutch-processed alters color and acidity.
- 1 tsp baking soda Activated by acidity from buttermilk.
- 0.5 tsp salt
Wet Ingredients
- 1 cup vegetable oil Yields a softer, more tender cupcake than butter.
- 1 cup buttermilk, room temperature Can substitute with milk + vinegar or lemon juice.
- 2 large eggs, room temperature Room temperature helps with emulsification.
- 2 tbsp red food coloring Adjust to preference for color.
- 1 tsp alcohol-free vanilla extract
- 0.5 tsp white vinegar Works with baking soda for leavening.
For the Vanilla Buttercream
- 1 cup unsalted butter, softened Ensure it's at room temperature.
- 3-4 cups powdered sugar Adjust to taste and desired consistency.
- 1 tsp alcohol-free vanilla extract
- splash milk to taste For consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
- In a large mixing bowl, whisk together the dry ingredients until evenly combined.
- In another bowl, combine the wet ingredients and whisk until smooth and homogeneous.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined, stopping when no dry streaks remain.
Baking
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
Frosting
- For the vanilla buttercream, beat together butter, powdered sugar, alcohol-free vanilla extract, and a splash of milk until creamy.
- Frost the cooled cupcakes and enjoy.
Notes
Serve at room temperature for best flavor and texture. Pair with coffee or citrus tea.