Pink Velvet Cupcakes
Tender, moist Pink Velvet Cupcakes are perfect for Valentine's Day or any time a pink sweet treat is wanted. These deep pink cupcakes can be frosted with cream cheese buttercream frosting, strawberry buttercream or just whipped cream!
Servings 12 cupcakes
Calories 244kcal
Ingredients
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 ¼ cups All Purpose Flour regular or gluten-free measure-for-measure flour blend
- ¼ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup Buttermilk shaken
- ½ cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ¾ cups Granulated Sugar
- Pink Food Coloring (I used Wilton’s ‘Rose’)
- 1 batch Frosting of choice
Instructions
- Preheat oven to 350 degrees. Line muffin tins with double cupcake liners. PRO TIP: using 2 liners allows the outer liner to look new and the inner liner to absorb any fats from the baking.
- Melt the chocolate chips in the microwave or stove top in a double boiler following the package directions. For the microwave: use a microwave safe bowl and heat for 1 minute at 50% power, stir vigorously and repeat in 10 seconds intervals until melted and silky smooth.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cocoa powder. Whisk to fully combine.
- In a separate bowl or large liquid measuring cup combine the shaken buttermilk and oil.
- In the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl using an electric hand mixer) lightly beat together the eggs and vanilla extract. Add the sugar and beat to combine.
- Spoon the melted chocolate into the mixing bowl with the eggs along with some of the flour. Running the mixer on medium speed, allow the mixture to combine. Slowly pour some of the buttermilk-oil mixture into the mixing bowl allowing it to incorporate.
- Continue to alternate the remaining flour mixture and buttermilk-oil, ending with flour. Add the pink food coloring to create a deep pink tone. Mix until just combined; DO NOT OVERMIX.
- Fill the cupcake liners 2/3 full and smooth the top of the batter. Bake for 17-20 minutes, until toothpick comes out clean.
- Allow cupcakes to cool in the muffin pan on a wire rack for 5-10 minutes, then remove from the muffin tin and place directly on the cooling rack until fully cooled before frosting.
- Frosting can be spread onto the cooled cupcakes or piped onto the cupcakes using a decorating tip and piping bag.
Nutrition
Calories: 244kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 167mg | Potassium: 127mg | Fiber: 2g | Sugar: 16g | Vitamin A: 65IU | Calcium: 30mg | Iron: 2mg