Pink Velvet Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
Pink Velvet Cupcakes are light and fluffy with a hint of cinnamon and vanilla then topped off with buttercream frosting.
For the cupcakes:
  • 2½ c. flour
  • 1 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 1 c. butter, softened
  • ¾ c. sugar
  • ¼ c. brown sugar
  • 1 t. bright pink food coloring
  • 3 eggs
  • 2 t. vanilla
  • ½ t. cinnamon
  • 1 c. buttermilk
For the frosting:
  • 2 sticks butter, softened
  • 4 c. powdered sugar
  • 2 T. milk
  • 1 t. vanilla
  • red, white, or pink sprinkles
  1. Preheat the oven to 350 degrees. Line 2 cupcake pans with cupcake liners (24 cups).
  2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
  3. In a large bowl cream together the butter, sugar, and brown sugar. Mix until well combined.
  4. Add the eggs one at a time, beating after each addition. Stir in the vanilla and cinnamon.
  5. Add half the dry ingredients and mix well. Stir in the milk. Add the remaining dry ingredients and mix until incorporated.
  6. Divide the batter into the 24 muffin cups, filling them ⅔ of the way full.
  7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and cool on a wire rack.
  9. To make the frosting beat the butter until smooth. Add the powdered sugar 1 cup at a time until it is well combined. Add in the milk and vanilla and beat until smooth.
  10. Pipe the frosting onto the cooled cupcakes and sprinkle with sprinkles.
Adapted from Blahnik Baker
Recipe by Hezzi-D's Books and Cooks at