Save to Pinterest These Galentines Pink Velvet Cupcakes are a celebration of friendship and sweetness, perfect for sharing with your favorite people. The vibrant pink hue and velvety texture make them as beautiful as they are delicious. Each bite offers the perfect balance of tender cake and creamy frosting—a colorful tribute to the special bonds we cherish.
Save to Pinterest Pink velvet cupcakes bring all the charm of classic red velvet but with a softer, more playful appearance. The gentle pink tone comes from food coloring rather than cocoa, giving these treats a lighter flavor profile that lets the vanilla shine through. They're the perfect canvas for the rich cream cheese frosting that crowns each cupcake.
- For the Pink Velvet Cupcakes: 1 1/4 cups (160 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/4 cup (30 g) cornstarch, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (120 ml) buttermilk (room temperature), 1/4 cup (60 ml) vegetable oil, 1/4 cup (60 g) unsalted butter (softened), 2 large eggs (room temperature), 2 teaspoons vanilla extract, 1 teaspoon white vinegar, 1–2 teaspoons pink gel food coloring
- For the Cream Cheese Frosting: 8 oz (225 g) cream cheese (softened), 1/2 cup (115 g) unsalted butter (softened), 2 1/2 cups (300 g) powdered sugar (sifted), 1 teaspoon vanilla extract, pinch of salt
- Optional Decorations: Pink or red sprinkles, edible glitter, fresh raspberries or strawberries
- Prepare
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Create Base Mixture
- In a large bowl, beat together butter, oil, and sugar until light and fluffy (about 2 minutes).
- Add Wet Ingredients
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and vinegar.
- Add Color
- Add the pink food coloring, starting with 1 teaspoon, and mix thoroughly. Add more as needed to achieve your desired shade of pink.
- Combine
- Alternate adding the dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with dry ingredients. Mix just until combined; do not overmix.
- Fill & Bake
- Divide the batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make Frosting
- While cupcakes cool, prepare the frosting: beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
- Decorate
- Once cupcakes are completely cool, frost generously using a piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.
The buttermilk is crucial for achieving the tender crumb that makes these cupcakes special. If you don't have buttermilk on hand, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using. The vinegar in the recipe isn't just tradition—it reacts with the baking soda to create a light texture and helps preserve the vibrancy of the food coloring.
For a lactose-free version, substitute plant-based butter and cream cheese alternatives in equal amounts. The cupcakes can also be made with gluten-free flour blends, though the texture may be slightly different. For a more sophisticated flavor, add 1/2 teaspoon of almond extract to the batter. If you prefer a natural coloring option, try using beet powder or freeze-dried strawberry powder, though you'll need to adjust amounts to achieve the desired pink hue.
These pink velvet cupcakes shine at afternoon tea parties, bridal showers, and of course, Galentine's Day celebrations. Serve them on a tiered cake stand surrounded by fresh berries for an elegant presentation. To complete your spread, pair them with chocolate-covered strawberries and glasses of sparkling rosé or a fruity tea. For a playful dessert bar, set out bowls of extra sprinkles, chopped white chocolate, and edible flowers so guests can add their own finishing touches.
Save to Pinterest Whether you're celebrating friendship, love, or simply the joy of a sweet treat, these Pink Velvet Cupcakes bring a touch of magic to any gathering. The tender crumb, pretty color, and rich frosting create a dessert that's both nostalgic and fresh. In every bite, there's a reminder that sometimes the best way to show we care is through something handmade with love—especially when it's pink, sweet, and topped with sprinkles.
Common Recipe Questions
- → What gives the cupcakes their pink color?
The pink hue comes from pink gel food coloring added to the batter for a vibrant and consistent shade.
- → How can I ensure the cupcakes stay moist?
Using buttermilk and white vinegar in the batter helps maintain moisture and creates a tender crumb.
- → What is the best way to frost the cupcakes?
Once completely cooled, frost the cupcakes with cream cheese frosting using a piping bag or spatula for smooth, even coverage.
- → Can I decorate the cupcakes differently?
Yes, consider using sprinkles, edible glitter, or fresh raspberries or strawberries to add color and festive appeal.
- → How should leftovers be stored?
Store cupcakes refrigerated for up to 3 days. Bring to room temperature before serving for optimal flavor and texture.
- → Are these cupcakes suitable for vegetarians?
Yes, all ingredients used fit a vegetarian diet, including dairy and eggs.