Pink Velvet Cupcakes

I've been on this cupcake baking trend lately. In honor of Vday next week, I thought I would create some sweet treats that I could share with my hubby and friends!  Last night I may have made my tasiest batch yet. I pulled out all the stops on this one and even broke out an icing bag and cake decorator how-to. I learned a new skill, it was fun and the lil' cakes are so delish I wanted to share the recipe with you. Here's a glimpse of the sweet pink treats...

Pink Velvet Cupcake Recipe Makes approx 24 cupcakes Adapted from Taste Of Home

Preheat Oven to 350 degrees


1 cup of butter softened 1 1/3 cups sugar Pink food coloring 3 eggs 2 tsp vanilla extract 2 1/2 cups all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk


In a large bowl, cream together butter and sugar.   Once light and fluffy add your pink food coloring.  Start with a small amount and increase to reach your desired shade of pink.  Blend well with butter and sugar.

Add in eggs, one at a time, beating well after each addition.  Add in vanilla and beat well.

Combine the flour, baking powder, baking soda and salt in a separate bowl.   Add 1/3 of the dry ingredients to the batter and beat until well combined.  Add in 1/2 of the butter milk, beat until combined, followed by another 1/3 of the dry, then the remaining buttermilk and finally the remaining dry ingredients.    The batter may look a bit lumpy after buttermilk is first added, but beat well and it will combine nicely.

Fill paper lined muffin cups two-thirds full and bake at 350 degrees for approx 20-25 minutes or until a toothpick inserted into the center comes out clean. Watch the cupcakes closely in the last few minutes of baking so that they do not over brown.    Allow to cool for ten minutes before removing from pan, then transfer to a wire rack to finish cooling.

My Favorite Buttercream Recipe

1 stick of butter softened 2 tablespoons of Crisco 1 two pound bag of powdered confectioners sugar - (I used about 2/3 of the bag) 2 teaspoons of vanilla 1 teaspoon of salt - (optional) Whipping cream

Blend your butter, Crisco and vanilla together, adding in the powdered sugar and salt.   The mixture will be very dry.  Slow start adding your whipping cream, about one tablespoon at a time, until you reach the desired consistency.   I find that I prefer my frosting firmer for some recipes and softer for others, so I do not have a standard amount of whipping cream that I use.    Once you have reached the desired consistency, beat for 1-2 minutes until light and fluffy.

Click here for your own download printable copy of this reciepe!