Pink Velvet Cupcakes

Hi friends!

Let’s talk about these adorable Pink Velvet Cupcakes.

They’re soft, fluffy, and have just the right hint of vanilla with a subtle tang from buttermilk.

The pretty pink color makes them perfect for birthdays, baby showers, Valentine’s Day, or even just a fun baking day with the kids.

The creamy, dreamy cream cheese frosting on top is the ultimate finishing touch—it’s sweet but not too sweet, and pairs perfectly with the cupcake.

These are my go-to cupcakes when I want something easy, special, and guaranteed to bring smiles.

Plus, kids absolutely love helping with this one (who doesn’t want to mix pink batter?). Let’s dive in and make these little beauties!

What You’ll Need

For the Cupcakes:

1 ¾ cups (220g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 tablespoons pink food coloring (gel recommended)
½ cup buttermilk, at room temperature
¼ cup sour cream

For the Cream Cheese Frosting:

8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar
1 teaspoon vanilla extract
Pink sugar crystals or sprinkles for decoration (optional)

Pro Tips

Use gel food coloring for the best color—it won’t water down your batter.
Room temperature ingredients (butter, eggs, buttermilk, cream cheese) mix together more smoothly and help create that perfect cupcake texture.
Don’t overmix the batter! Once the flour is just combined, stop mixing to avoid dense cupcakes.
Use a cookie scoop to evenly divide the batter into the cupcake liners—no guessing or mess!
Let the cupcakes cool completely before frosting, or the frosting will melt and slide off.

Tools You’ll Need

Mixing bowls
Electric hand or stand mixer
Whisk
Measuring cups and spoons
Rubber spatula
Muffin tin
Cupcake liners
Piping bag and tip for frosting (optional but fun!)

Substitutions and Variations

No buttermilk? Make your own by mixing ½ cup milk with 1 ½ teaspoons vinegar or lemon juice—let it sit for 5 minutes.
Swap sour cream with plain Greek yogurt.
Want a different color? Change the food coloring to blue, purple, or whatever matches your celebration.
For a dairy-free version, use plant-based butter, cream cheese, and milk alternatives.

Make Ahead Tips

You can bake the cupcakes a day ahead and store them, unfrosted, in an airtight container. Frost the day you plan to serve!
The frosting can be made 2–3 days in advance and stored in the fridge. Let it soften slightly before piping.

Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In another bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2–3 minutes.

Step 4: Add Eggs, Vanilla, and Food Coloring

Beat in the eggs one at a time, followed by vanilla and pink food coloring until the mixture is smooth and evenly pink.

Step 5: Alternate Wet and Dry Ingredients

With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Mix just until combined.

Step 6: Fill Cupcake Liners

Scoop the batter into the prepared cupcake liners, filling each about ⅔ full.

Step 7: Bake

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla.

Step 9: Frost and Decorate

Pipe or spread the frosting onto the cooled cupcakes. Sprinkle with pink sugar crystals or sprinkles for extra fun!

Leftovers and Storage

Store cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture and flavor.