Print

Pink Velvet Cupcakes

Pink Velvet Cupcakes are perfect for any celebration! Great base for your favorite frosting or ganache.
Course Dessert
Cuisine American
Keyword cupcakes
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 24 cupcakes
Calories 162 kcal
Author Anna

Ingredients

  • 1 c butter room temperature
  • 1 c granulated sugar
  • 1 drop pink gel food coloring
  • 3 eggs room temperature ( see note )
  • 1 1/2 tsp vanilla extract
  • 2 1/2 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 c buttermilk or sour milk see note
US Customary - Metric

Instructions

  1. Line your muffin pan with cupcake liners. Set aside.
  2. Preheat oven to 350 degrees.
  3. In a large bowl of a stand mixer, cream together butter ans sugar.
  4. Add food coloring, halfway through creaming.
  5. Add eggs, one at a time. Whip well after each addition.
  6. Add vanilla and beat again.
  7. In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ).
  8. If using sour milk: mix together 1 Tbsp of lemon juice and enough milk to make 1 cup of sour milk. Let sit for 5 - 8 minutes. When milk should curdle slightly.
  9. Starting with dry ingredients and alternating with buttermilk/sour milk, add to butter mixture.
  10. Beat well after each addition.
  11. Fill cupcake wrapper-lined tins 2/3 full.
  12. Bake for 23 - 27 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.
  13. Cool 7 - 10 minutes in tins, then remove to wire racks.
  14. Cool completely before frosting.
Nutrition Facts
Pink Velvet Cupcakes
Amount Per Serving
Calories 162 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 41mg 14%
Sodium 123mg 5%
Potassium 68mg 2%
Total Carbohydrates 18g 6%
Sugars 8g
Protein 2g 4%
Vitamin A 5.7%
Calcium 3.2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.