Red Velvet Cupcakes Pink Frosting (Printable)

Moist red velvet cupcakes topped with creamy pink cream cheese frosting, perfect for gatherings and treats.

# What You Need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 tablespoon red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar

→ Pink Cream Cheese Frosting

12 - 8 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 2-3 drops pink gel food coloring

# How To Cook:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk sugar, oil, eggs, red food coloring, vanilla extract, and vinegar until smooth and fully incorporated.
04 - Add half the dry ingredients to the wet mixture followed by half the buttermilk, mixing gently. Repeat with remaining flour mixture and buttermilk, stirring just until combined. Do not overmix.
05 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
06 - Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
07 - Beat cream cheese and butter in a large bowl until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and pink food coloring until evenly tinted.
08 - Once cupcakes are completely cool, frost generously using a piping bag or spatula.

# Expert Tips:

01 -
  • The cream cheese frosting is tangy and sweet without being cloying
  • These cupcakes stay incredibly moist for days thanks to the oil in the batter
  • The vibrant red color makes them instantly festive and photogenic
02 -
  • Room temperature ingredients prevent the batter from curdling and ensure even baking
  • Overmixing develops gluten and makes cupcakes tough, so stop as soon as flour disappears
  • Completely cool cupcakes before frosting or the frosting will melt right off
03 -
  • Use an ice cream scoop to portion batter evenly for uniform cupcakes
  • The vinegar is not optional, it's what makes the red color pop and activates the baking soda

Go Back