Galentines Pink Velvet Cupcakes (Print Version)

Tender pink velvet cupcakes topped with smooth cream cheese frosting, perfect for sweet celebrations.

# Ingredient List:

→ 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

# How to Make:

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 wet mixture in three additions, beginning and ending with dry ingredients. Mix just until combined; avoid overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds 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 piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.

# Expert Advice:

01 -
  • They're foolproof enough that even a midnight baking emergency turns into something stunning.
  • The cream cheese frosting is so silky and rich that people always ask if you bought them from a bakery.
  • Pink velvet hits different when you're celebrating with people you care about—it's playful without being over the top.
02 -
  • Room temperature ingredients are non-negotiable here—I learned this the hard way when cold eggs broke up my batter and I ended up with grainy frosting because the emulsification failed.
  • Measuring your flour by weight instead of volume saves you from dense, dry cupcakes that no amount of frosting can redeem.
  • The key to velvet texture is the cornstarch and vinegar combination working together; you can't skip either one without losing that signature softness.
  • Over-mixing the batter is the enemy—it develops gluten and makes your cupcakes tough and bouncy instead of tender and moist.
03 -
  • Sift your powdered sugar for the frosting—it prevents graininess and makes the frosting taste silky instead of chalky.
  • If your frosting is too soft to hold shape, refrigerate it for 15 minutes before piping; if it's too stiff, let it sit at room temperature for a few minutes.
  • Use an offset spatula or piping bag with a wide tip to frost these—it makes the process easier and faster than trying to spread with a regular knife.
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