Pink Velvet Cupcakes
Yield: 20-24 cupcakes
  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • ⅛ teaspoon pink paste food coloring
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 2 sticks of unsalted butter, softened
  • 4-5 cups powdered sugar, sifted
  • 2 tsp. vanilla extract
  • 2-3 tablespoons milk or cream
  • a drop of red food coloring
  • sprinkles for decorating
  1. In a large bowl, cream the butter, sugar and food coloring until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  4. Fill paper-lined muffin cups two-thirds full.
  5. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For the Buttercream
  1. Using an electric mixer, whip the butter until creamy and pale.
  2. Add the powdered sugar. Mixture will be dry so add the vanilla and milk and food coloring gradually until frosting reaches a good piping and frosting consistency.
  3. Decorate cooled cupcakes with frosting and sprinkles.
Recipe by The Baker Chick at