Description
These Pink Velvet Cupcakes are as dreamy as they look—tender, blush-colored cake topped with light and fluffy whipped cream cheese frosting. Finished with pastel sprinkles, they’re the perfect mix of pretty and delicious. Great for birthdays, baby showers, or anytime you want a soft, elegant treat that melts in your mouth.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional, for extra softness)
½ cup buttermilk
Pink gel food coloring
For the Whipped Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
For Decorating:
Pastel sprinkles or sugar pearls
Instructions
Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
Whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light. Add eggs one at a time, then mix in vanilla and food coloring.
Alternate adding dry ingredients and buttermilk until just combined.
Divide batter among liners and bake for 18–20 minutes. Cool completely.
For frosting, beat cream cheese and powdered sugar until smooth. Add vanilla.
In a separate bowl, whip cream to stiff peaks. Gently fold into cream cheese mixture.
Pipe onto cooled cupcakes and decorate with sprinkles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert