Pink Velvet Cupcakes are the cutest way to bring big bakery vibes to your kitchen. They’re soft, moist, and lightly sweet with that classic “velvet” texture—tender crumb, smooth bite, and a hint of vanilla that tastes extra special. And that pretty pink color? Perfect for Valentine’s Day, birthdays, baby showers, and any time you want a fun dessert that looks as good as it tastes.
The secret to truly tender Pink Velvet Cupcakes is buttermilk + a small splash of vinegar. It sounds tiny, but it helps the cupcakes bake up soft and velvety, not dry. Pair that with a simple cream cheese frosting and you’ve got a dessert that disappears fast.
These Pink Velvet Cupcakes are a fan-favorite because they’re easy, they stay moist for days, and people always ask for the recipe. Once you bake Pink Velvet Cupcakes, you’ll want to make them for every celebration.
Why You’ll Love These Pink Velvet Cupcakes
- Ultimate soft crumb: Buttermilk and the velvet-style batter make every bite tender and smooth.
- Party-perfect color: Pink Velvet Cupcakes look adorable on dessert tables and in gift boxes.
- Easy for beginners: Simple steps, no fancy tools, and reliable results.
- Better than bakery: Rich flavor, fresh frosting, and you control the sweetness.
- Make-ahead friendly: Bake the cupcakes ahead and frost right before serving.
- Crowd-pleaser: Great for birthdays, showers, and easy weekend baking.
Ingredients for Pink Velvet Cupcakes
Pink Velvet Cupcakes
- All-purpose flour (1 1/2 cups): Gives structure while keeping the crumb soft.
Tip: Spoon and level so you don’t add too much flour.
- Baking powder (1 1/2 teaspoons): Helps the cupcakes rise evenly.
- Baking soda (1/4 teaspoon): Works with buttermilk and vinegar for extra tenderness.
- Salt (1/2 teaspoon): Balances sweetness and boosts flavor.
- Unsweetened cocoa powder (1 teaspoon): Just a touch for that classic velvet taste (not chocolate cupcakes).
- Unsalted butter (1/2 cup, softened): Adds richness and a soft, bakery-style bite.
Sub: Use half butter and half neutral oil for extra moisture.
- Granulated sugar (1 cup): Sweetness and that light, fluffy texture.
- Large eggs (2): Bind and give structure without drying the cupcakes out.
- Buttermilk (3/4 cup): The key to a tender, velvety crumb.
Sub: Use 3/4 cup milk mixed with 1 tablespoon vinegar (let sit 5 minutes).
- Vanilla extract (2 teaspoons): Warm flavor that makes these taste “special.”
- White vinegar (1 teaspoon): Helps with that velvet tenderness and classic flavor.
- Pink gel food coloring (1–2 teaspoons): Bold pink color without thinning the batter.
Tip: Gel is stronger than liquid.
Cream Cheese Frosting
- Cream cheese (8 ounces, softened): Tangy, creamy frosting that pairs perfectly with velvet cupcakes.
- Unsalted butter (1/2 cup, softened): Helps the frosting hold shape for piping.
- Powdered sugar (3 1/2 cups): Sweetens and thickens the frosting.
Tip: Add slowly so it doesn’t puff everywhere.
- Vanilla extract (1 teaspoon): Adds flavor.
- Pinch of salt: Keeps frosting from tasting overly sweet.
Optional Toppings
- Pink sprinkles, sanding sugar, or heart sprinkles: Instant party look.
- Fresh raspberries or strawberries: Pretty and adds a fresh pop.
- White chocolate curls: Makes them look extra bakery-style.
How to Make Pink Velvet Cupcakes
- 1. Prep the oven and pan: Heat oven to 350°F. Line a standard muffin pan with 12 liners (you may get 12–14 cupcakes).
- 2. Whisk the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and cocoa powder until evenly mixed. This keeps the cupcakes rising evenly.
- 3. Cream butter and sugar: In a large bowl, beat butter and sugar on medium for 2 minutes, until light and fluffy. This helps create a soft, tender crumb.
- 4. Beat in the eggs: Add eggs one at a time, mixing until just combined. Scrape the bowl so the batter stays smooth.
- 5. Mix the wet ingredients: In a measuring cup, stir buttermilk, vanilla, vinegar, and pink gel coloring. Add more coloring if you want a brighter pink.
- 6. Combine gently: Add the dry ingredients in 3 parts, alternating with the buttermilk mixture, mixing on low. Stop as soon as the batter looks smooth—overmixing can make cupcakes tough.
- 7. Fill the liners: Scoop batter into liners, filling each about 2/3 full.
- 8. Bake until springy: Bake for 16–19 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
- 9. Cool completely: Let cupcakes cool in the pan 5 minutes, then move to a rack. Don’t frost until fully cool or the frosting will slide.
- 10. Whip the frosting: Beat cream cheese and butter until smooth. Add powdered sugar slowly, then vanilla and a pinch of salt. Beat on medium for 30–45 seconds until fluffy.
- 11. Frost and decorate: Pipe or spread frosting on cooled cupcakes and finish with sprinkles or berries.
Reader Review: “These Pink Velvet Cupcakes stayed moist for days and the frosting was perfection. The color was so pretty for our party, and everyone asked for the recipe!”
Tips for Perfect Pink Velvet Cupcakes
- Use room-temp dairy and eggs: This helps the batter mix smoothly for a tender crumb.
- Don’t overmix: Mix just until smooth so the cupcakes stay soft (not chewy).
- Fill liners evenly: A cookie scoop helps cupcakes bake the same size.
- Watch the bake time: Pull them when springy with moist crumbs—overbaking dries them out.
- Gel coloring works best: It gives strong color without thinning the batter.
- Chill frosting if needed: If your kitchen is warm, chill frosting 10 minutes to help it pipe neatly.
Variations & Substitutions
- Strawberry Pink Velvet Cupcakes: Add 2 tablespoons freeze-dried strawberry powder to the dry ingredients for a fruity twist.
- White chocolate chips: Fold in 1/2 cup white chocolate chips for little sweet pockets.
- Vanilla buttercream: Swap cream cheese frosting for vanilla buttercream if you want a sweeter finish.
- Lemon version: Add 1 tablespoon lemon zest to the batter for a bright, fresh flavor.
- Mini cupcakes: Bake in a mini muffin pan for 10–12 minutes (watch closely).
- Dairy-free: Use plant-based butter and a thick non-dairy milk + vinegar “buttermilk.”
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend (texture may be slightly more delicate).
Make-Ahead & Freezing
- Make-ahead cupcakes: Bake cupcakes up to 2 days ahead and store unfrosted in an airtight container. Frost the day you serve for the freshest look.
- Freeze unfrosted cupcakes: Wrap and freeze up to 2 months. Thaw at room temperature for about 1–2 hours, then frost.
- Freeze frosting: Cream cheese frosting can be frozen up to 1 month. Thaw overnight in the fridge and re-whip before using.
Storing & Reheating
- Fridge: Because of the cream cheese frosting, store frosted Pink Velvet Cupcakes covered in the fridge for 3–4 days.
- Serve: Let cupcakes sit at room temperature for 15–20 minutes before serving so the crumb tastes soft and the frosting is creamy.
- Travel tip: Chill frosted cupcakes first so the frosting stays neat in transport.
Serving Suggestions
- Valentine’s Day dessert tray: Pair with chocolate-covered strawberries and heart sugar cookies.
- Birthday party: Add extra sprinkles and a candle—easy win.
- Baby shower: Use pastel liners and match sprinkle colors to your theme.
- Cupcake box gift: Arrange 4–6 cupcakes in a bakery box with tissue paper for a cute presentation.
If you make these Pink Velvet Cupcakes, leave a rating and a comment—I love hearing how you decorated yours. Did you go classic sprinkles, berries, or a white chocolate drizzle?
Print
Pink Velvet Cupcakes (Easy, Moist, Bakery-Style)
- Total Time: 1 hour 10 minutes (includes cooling)
- Yield: 12–14 cupcakes
- Diet: Vegetarian
Description
Pink Velvet Cupcakes are soft, tender cupcakes with classic velvet texture and pretty pink color, topped with tangy cream cheese frosting for a dessert that’s perfect for parties and Valentine’s Day.
Ingredients
Cupcakes
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon unsweetened cocoa powder
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 3/4 cup buttermilk
– 2 teaspoons vanilla extract
– 1 teaspoon white vinegar
– 1–2 teaspoons pink gel food coloring
Cream Cheese Frosting
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 1/2 cups powdered sugar
– 1 teaspoon vanilla extract
– Pinch of salt
Optional Toppings
– Sprinkles, sanding sugar, or berries
Instructions
1. Preheat oven to 350°F. Line a muffin pan with 12 liners.
2. Whisk flour, baking powder, baking soda, salt, and cocoa powder.
3. Beat butter and sugar on medium 2 minutes until light and fluffy. Beat in eggs one at a time.
4. Stir buttermilk, vanilla, vinegar, and pink gel food coloring.
5. Mix dry ingredients into butter mixture in 3 additions, alternating with buttermilk mixture, mixing on low just until smooth.
6. Fill liners 2/3 full. Bake 16–19 minutes until tops spring back and a toothpick comes out with moist crumbs.
7. Cool completely.
8. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Beat 30–45 seconds until fluffy.
9. Frost cooled cupcakes and decorate.
Notes
– Key tip: Don’t overmix after adding flour—mix just until smooth for the softest crumb.
– Buttermilk substitute: 3/4 cup milk + 1 tablespoon vinegar, rest 5 minutes.
– Make-ahead: Bake cupcakes up to 2 days ahead (unfrosted). Freeze unfrosted cupcakes up to 2 months.
– Tools: Muffin pan, liners, mixer, piping bag (optional).
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American