These pink velvet cupcakes are soft, moist, and have that classic velvet texture—tender crumb, light cocoa flavor, and sweet vanilla warmth. The cream cheese frosting is tangy, fluffy, and the perfect match. If you want a Valentine dessert that feels bakery-level but is totally doable at home, this is it.
The Cutest Cupcake for Valentine’s Day
Pink velvet is basically red velvet’s fun cousin. You still get that velvety bite, but the soft pink color makes it feel extra festive. The standout trick is using oil + buttermilk, which keeps cupcakes moist and tender (even the next day).
And don’t worry—these don’t taste like food coloring. The color is just for vibes. The flavor comes from vanilla, a touch of cocoa, and that classic vinegar lift.
Why You’ll Love These Pink Velvet Cupcakes
- Bakery-style moist crumb: Buttermilk and oil keep them tender.
- Valentine-ready: Pretty pink color with minimal effort.
- Easy for beginners: Simple mixing, no complicated steps.
- Perfect frosting match: Cream cheese frosting is tangy and dreamy.
- Great for parties: Makes a full batch and looks adorable on a tray.
- Make-ahead friendly: Bake and frost later.
Ingredients for Pink Velvet Cupcakes
Cupcakes
- All-purpose flour (1 1/2 cups): Base structure. Spoon and level.
- Granulated sugar (1 cup): Sweetness and structure.
- Cocoa powder (1 tablespoon): Hint of velvet flavor.
- Baking powder (1 teaspoon) + baking soda (1/2 teaspoon): Light rise.
- Salt (1/2 teaspoon): Balances sweetness.
- Vegetable oil (1/2 cup): Keeps cupcakes moist.
- Eggs (2 large): Structure and richness.
- Buttermilk (1/2 cup): Tender crumb and gentle tang.
- Vanilla extract (2 teaspoons): Warm flavor.
- White vinegar (1 teaspoon): Classic velvet texture helper.
- Pink gel food coloring: Add until you love the shade.
Cream Cheese Frosting
- Cream cheese (8 ounces, softened): Tangy frosting base.
- Unsalted butter (1/2 cup, softened): Fluffy texture.
- Powdered sugar (3 1/2 cups): Sweet and stable.
- Vanilla extract (1 teaspoon) + pinch of salt: Flavor.
Helpful aside: Softened cream cheese matters. Cold cream cheese = lumpy frosting.
How to Make Pink Velvet Cupcakes
- 1. Preheat and prep: Heat oven to 350°F. Line a muffin pan with 12 liners.
- 2. Whisk dry ingredients: Flour, sugar, cocoa, baking powder, baking soda, salt.
- 3. Whisk wet ingredients: Oil, eggs, buttermilk, vanilla, vinegar, and pink coloring.
- 4. Combine gently: Pour wet into dry and mix just until combined.
- 5. Bake: Fill liners 2/3 full. Bake 16–19 minutes. Cool completely.
- 6. Beat frosting: Beat cream cheese + butter smooth, then beat in powdered sugar, vanilla, and salt until thick.
- 7. Decorate: Frost cooled cupcakes and add sprinkles or heart toppers.
Tips for Perfect Pink Velvet Cupcakes
- Spoon and level flour: Keeps cupcakes tender.
- Don’t overmix: Mix just until combined.
- Cool before frosting: Warm cupcakes melt frosting.
- Gel coloring works best: Bright color without thinning batter.
- Room temp ingredients: Smoother batter and frosting.
Variations & Substitutions
- Strawberry twist: Add 1/2 teaspoon strawberry extract (optional).
- Mini cupcakes: Bake 10–12 minutes.
- Buttercream option: Use vanilla buttercream instead of cream cheese frosting.
Storing & Reheating
- Fridge: Store frosted cupcakes 3–4 days.
- Serve: Let sit at room temp 15–20 minutes before eating.
- Freeze: Freeze unfrosted cupcakes up to 2 months. Thaw and frost.
Serving Suggestions & Pairings
- Valentine dessert table
- Treat boxes with cookies
- Coffee or hot cocoa
Reader Review: These were so moist and fluffy, and the frosting was perfect. Everyone thought they were from a bakery.
If you bake these pink velvet cupcakes, leave a rating and a comment. Are you going classic sprinkles, or fancy heart toppers?