Galentines Pink Velvet Cupcakes (Printable)

Tender pink velvet cupcakes topped with luscious cream cheese frosting and festive decorations.

# What You’ll Need:

→ Pink Velvet Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/4 cup vegetable oil
08 - 1/4 cup unsalted butter, softened
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 to 2 teaspoons pink gel food coloring

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

→ Optional Decorations

18 - Pink or red sprinkles
19 - Edible glitter
20 - Fresh raspberries or strawberries

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, oil, and sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and vinegar.
05 - Add pink food coloring starting with 1 teaspoon and mix thoroughly. Add additional coloring as needed to achieve desired pink shade.
06 - Alternate adding dry ingredients and buttermilk to wet mixture in three additions, beginning and ending with dry ingredients. Mix just until combined without overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
10 - Once cupcakes are completely cool, frost generously using piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.

# Expert Tips:

01 -
  • They're foolproof—the combination of oil and butter keeps them moist even if you're a little nervous about baking.
  • The cream cheese frosting is so silky that piping them becomes almost meditative, and they taste like pure comfort.
  • You can make them ahead, freeze the unfrosted cupcakes, and frost them the day of—perfect for when life gets busy.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and buttermilk won't mix properly and you'll end up with a separated, broken-looking batter.
  • The moment you see the batter change color as you add the pink coloring is addictive, but resist adding too much too fast because you can't take it out.
  • Don't frost these until they're completely cool or your frosting will slide right off and you'll feel defeated.
03 -
  • If your frosting breaks or looks grainy, it usually means your cream cheese was too cold—let it sit out longer next time and start over with fresh ingredients.
  • A bench scraper or offset spatula makes frosting these infinitely easier than trying with a regular knife.
  • The pink color deepens slightly as it bakes, so if you want pale pink cupcakes, use less coloring than you think you need.
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