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Pink Velvet Cupcakes

These charming cupcakes are not only visually stunning with their soft pink hue but also incredibly moist and flavorful, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 0.5 cups vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 2 tablespoons red food coloring Use quality food coloring for vivid results.
Frosting
  • Cream cheese frosting (store-bought or homemade) A good frosting-to-cupcake ratio is crucial.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the buttermilk, vegetable oil, egg, and extracts. Add the red food coloring and stir until uniform.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined—don't overmix!
  5. Pour the batter into the lined cupcake pan, filling each liner about two-thirds full.
Baking
  1. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Once cooled, generously frost each cupcake with cream cheese frosting.
  2. Add sprinkles or edible glitter for an extra cute touch, if desired!

Notes

Store leftovers in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. For longer storage, freeze wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature before frosting.