Pink Velvet Cupcakes
Experience the ultimate pink velvet cupcakes. These tender treats feature a unique strawberry-infused buttermilk reduction and a signature tangy cream cheese frosting for any celebration.
Equipment
- Cupcake tin
- Cupcake liners
- Small saucepan
- Electric Mixer
- Mixing Bowls
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 2-3 drops pink food coloring
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk room temperature
- 1/4 teaspoon baking soda
- 1 teaspoon red wine vinegar
For the Cream Cheese Frosting
- 4 ounces cream cheese softened to room temperature
- 1/2 cup unsalted butter (1 stick) room temperature
- 3-4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons heavy cream
Instructions
Strawberry twist and oven prep
- Make the strawberry twist by simmering 1/4 cup strawberry puree in a small saucepan until it is thick and jammy. Let it cool, then whisk it into 1/2 cup buttermilk until smooth.
- Preheat your oven to 350 degrees F and line a cupcake tin with paper liners.
Mixing the velvet batter
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large bowl, cream the butter and sugar on medium speed for about 3 minutes until pale and airy.
- Beat in the pink food coloring. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- On low speed, alternate adding the dry ingredients and the strawberry-infused buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix only until the batter is smooth.
The velvet activation and baking
- In a small bowl, stir the baking soda and red wine vinegar together until it fizzes, then quickly fold this mixture into the cupcake batter.
- Divide the batter evenly among the liners. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.
Cream cheese frosting
- Beat the softened butter and cream cheese together on medium-high speed for 2 to 3 minutes until perfectly smooth.
- Reduce the mixer speed to low and add the powdered sugar one cup at a time. Mix in the vanilla and heavy cream, then increase the speed and whip until fluffy.
- If the frosting is too soft, chill it in the refrigerator for 20 to 60 minutes until it is firm enough to pipe onto the cooled cupcakes.
Notes
Room Temperature Ingredients: To ensure a smooth batter that doesn't curdle, make sure your butter, eggs, and buttermilk are all at room temperature before you start mixing.
Avoid Overmixing: For the softest velvet crumb, stop mixing as soon as the last dry ingredients are incorporated. Overworking the batter will result in a tough, bready texture.
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 48gProtein: 3gFat: 21gSaturated Fat: 13gCholesterol: 65mgSodium: 210mgPotassium: 75mgFiber: 1gSugar: 38gVitamin A: 620IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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