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Pink Velvet Cupcakes (Soft, Moist & Perfectly Pretty)

Soft and moist Pink Velvet Cupcakes made from scratch with a vanilla buttermilk sponge, tinted a beautiful pink and topped with rich cream cheese frosting. Perfect for birthdays, Valentine’s Day, baby showers, and celebrations.

  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 190g plain flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ¼ tsp fine salt
  • 115g unsalted butter, softened
  • 200g caster sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 120ml buttermilk, at room temperature
  • 2–4 drops pink gel food colouring
  • 200g full-fat cream cheese, softened
  • 115g unsalted butter, softened
  • 350g icing sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp double cream

Instructions

  1. Preheat oven to 180°C / 160°C fan / Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
  2. In a medium bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt. Set aside.
  3. Beat the softened butter and caster sugar together on medium speed for 3 minutes until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Add 2–4 drops of pink gel food colouring and mix until evenly coloured.
  6. On low speed, alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly between the cupcake cases, filling each two-thirds full. Bake for 18–20 minutes until a skewer inserted comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the sifted icing sugar, then the vanilla and double cream. Beat until thick, smooth, and pipeable.
  9. Pipe frosting onto the cooled cupcakes using a large star nozzle. Decorate with pink sprinkles or sugar pearls.

Notes

  • Use gel food colouring for the best colour result.
  • Bring all ingredients to room temperature before starting.
  • Do not overmix the batter once the flour is added.
  • Cool cupcakes completely before frosting.
  • Store in the fridge in an airtight container for up to 3 days.
  • Unfrosted cupcakes can be frozen for up to 2 months.
  • Author: Sarah Thompson
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake with frosting
  • Calories: 385
  • Sugar: 38 g
  • Sodium: 210 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 48 g
  • Fiber: 0.5 g
  • Protein: 4 g
  • Cholesterol: 75 mg

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