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
2016-01-27 23:37:19
Yields 24
Prep Time
30 min
Cook Time
20 min
INGREDIENTS:
Cupcakes
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1-3 drops pink gel food coloring
- 3 eggs, room temperature
- 1 and ½ teaspoons vanilla extract
- 2 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
Cream Cheese Buttercream Frosting
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, room temperature
- 2lbs confectioners sugar
- ½ cup heavy cream
- 2 teaspoons vanilla extract
DIRECTIONS:
Cupcakes
- Line two cupcake pans with festive paper liners. Set aside.
- Preheat oven to 350 degrees fahrenheit (177 degrees celsius).
- In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add food colouring halfway through creaming.
- Add eggs one at a time. Beat well after each.
- Add vanilla and beat to combine.
- In a medium mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
- 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.
- Fill cupcake lined tins 2/3 full.
- Bake 18-22mins, or until cake tester comes out clean.
- Remove cupcakes from pan, and cool completely on wire rack before frosting.
Cream Cheese Buttercream Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and cream cheese until completely combined and smooth.
- Add confectioners sugar and beat on low.
- Slowly drizzle cream into mixture and continue to beat on low just until mixture is moistened.
- Add vanilla and increase speed to medium. Beat until light and creamy.
- Add additional cream a teaspoon at a time if needed.
- Frost & decorate as desired.
Adapted from Lemon-Sugar
Adapted from Lemon-Sugar
Hayle Santella https://haylesantella.com/
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This recipe was originally found on Lemon-Sugar.
