Galentines Pink Velvet Cupcakes (Printable)

Tender pink velvet treats topped with luscious cream cheese frosting for festive celebrations.

# What You Need:

→ 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

# Directions:

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 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 until just combined; avoid overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately 2/3 full.
08 - Bake for 18 to 20 minutes until a toothpick inserted in 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 -
  • The cupcakes stay impossibly moist thanks to the buttermilk and oil combo, so they won't dry out even if you make them ahead.
  • Gel food coloring gives you that Instagram-worthy blush pink without turning your batter purple or muddying the crumb.
  • Cream cheese frosting strikes that perfect balance between tangy and sweet, never cloying.
  • They're easy enough for a weeknight but fancy enough to impress at any gathering.
02 -
  • Every ingredient must be at room temperature or you'll end up with a batter that looks broken and separates, leading to dense cupcakes.
  • The vinegar isn't a flavor note; it's actually reacting chemically with the baking soda and buttermilk to keep things tender, so don't skip it.
  • Frosting warm or even barely-cool cupcakes will cause it to melt and slide right off, so patience here truly pays off.
03 -
  • Sift your powdered sugar for the frosting even though it seems tedious, because unsifted sugar creates lumps that never fully disappear.
  • If your frosting looks too soft, chill it for 10 minutes before piping—cold frosting holds its shape so much better.
  • Pair these with sparkling rosé or berry lemonade and you've instantly created an occasion, not just dessert.
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