Hayle Santella

Valentine’s Day Pink Velvet Cupcakes

I loved working on last week’s post (Double Chocolate Peanut Butter M&M Cookies) so much that I decided to make another one! This week I’m sharing with you the melt in your mouth Pink Velvet Cupcakes! This recipe was originally found on Lemon-Sugar, but I made a few modifications of my own. I chose to use festive cupcake liners and sprinkles, but I also decided to leave out the marshmallow filling. Make sure to check it out along with the YouTube video I made! ?❤ Happy Valentine’s Day!

Valentine's Day Pink Velvet Cupcakes
Yields 24
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
INGREDIENTS:
Cupcakes
  1. 1 cup unsalted butter, room temperature
  2. 1 cup granulated sugar
  3. 1-3 drops pink gel food coloring
  4. 3 eggs, room temperature
  5. 1 and ½ teaspoons vanilla extract
  6. 2 and ½ cups all-purpose flour
  7. 1 and ½ teaspoons baking powder
  8. ¼ teaspoon baking soda
  9. ¼ teaspoon salt
  10. 1 cup buttermilk
Cream Cheese Buttercream Frosting
  1. 1 cup unsalted butter, softened
  2. 8 ounces cream cheese, room temperature
  3. 2lbs confectioners sugar
  4. ½ cup heavy cream
  5. 2 teaspoons vanilla extract
DIRECTIONS:
Cupcakes
  1. Line two cupcake pans with festive paper liners. Set aside.
  2. Preheat oven to 350 degrees fahrenheit (177 degrees celsius).
  3. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add food colouring halfway through creaming.
  4. Add eggs one at a time. Beat well after each.
  5. Add vanilla and beat to combine.
  6. In a medium mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
  7. Add ⅓ of flour to mixture, beat until just combined. Add ½ the buttermilk, and beat until just combined. Add ½ of remaining flour, beat until just combined. Add remainder of buttermilk, beat until just combined. Add the rest of the flour, and beat until just combined.
  8. Fill cupcake lined tins 2/3 full.
  9. Bake 18-22mins, or until cake tester comes out clean.
  10. Remove cupcakes from pan, and cool completely on wire rack before frosting.
Cream Cheese Buttercream Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and cream cheese until completely combined and smooth.
  2. Add confectioners sugar and beat on low.
  3. Slowly drizzle cream into mixture and continue to beat on low just until mixture is moistened.
  4. Add vanilla and increase speed to medium. Beat until light and creamy.
  5. Add additional cream a teaspoon at a time if needed.
  6. Frost & decorate as desired.
Adapted from Lemon-Sugar
Adapted from Lemon-Sugar
Hayle Santella https://haylesantella.com/
[su_button url=”http://eepurl.com/bN4WGT” target=”blank” style=”3d” background=”#e13069″ size=”6″ wide=”yes” center=”yes” radius=”5″ icon=”icon: check-square-o”]Subscribe[/su_button]

Follow me on social media! I follow back ❤

This recipe was originally found on Lemon-Sugar.

Similar Posts:

%d bloggers like this: