Galentines Pink Velvet Cupcakes (Printable)

Tender pink velvet cupcakes topped with creamy frosting, perfect for sharing and celebrating with a colorful touch.

# Ingredient List:

→ 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

# How to Make:

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 together butter, oil, and sugar 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 gel 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 2/3 full.
08 - Bake for 18 to 20 minutes or 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 a piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.

# Expert Tips:

01 -
  • The cornstarch trick keeps these cupcakes impossibly tender without any hint of dryness or crumble.
  • Cream cheese frosting with a perfect balance of tang and richness actually tastes like something you'd crave, not just tolerate.
  • They're simple enough that a Tuesday night baking session feels doable, but elegant enough to impress people you're trying to wow.
02 -
  • Room temperature ingredients aren't optional—cold cream cheese, butter, and eggs won't mix smoothly and you'll end up with grainy frosting or lumpy batter.
  • Gel food coloring changed everything for me because liquid coloring adds water that throws off the balance of wet to dry ingredients.
03 -
  • Sift your powdered sugar even if it seems excessive, because lumps in frosting are nearly impossible to hide once you've piped it onto cupcakes.
  • If your frosting breaks or looks grainy, don't panic—let it rest in the fridge for 15 minutes, then beat it again gently on low speed and it will often come back together.
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