Description
Celebrate friendship with these delightful, vibrant pink velvet cupcakes topped with creamy frosting and whimsical decorations.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (room temperature)
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons pink gel food coloring
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- Pinch of salt
- Pink or red sprinkles
- Edible glitter
- Fresh raspberries or strawberries
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 2 minutes.
- Add eggs one at a time, ensuring to blend well after each addition. Mix in the vanilla extract and white vinegar.
- Add the pink gel food coloring, starting with 1 teaspoon, and adjust as desired.
- Alternate adding the dry ingredients and the buttermilk to the wet mixture in three additions, mixing just until combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Beat the softened cream cheese and butter together until creamy and smooth. Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt, beating until light and fluffy.
- Frost the cooled cupcakes generously with the cream cheese frosting, decorating with sprinkles, edible glitter, or fresh berries.
Notes
For best texture, frost the cupcakes on the day of serving. Can substitute buttermilk with regular milk if needed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg