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Red Velvet Pink Buttercream Cupcakes

Indulge in the delightful combination of rich red velvet cupcakes topped with creamy pink buttercream frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

For the Red Velvet Cupcakes

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Pink Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.25 cups heavy cream
  • 2 teaspoons vanilla extract
  • Pink food coloring to achieve desired shade

For Decoration

  • 6 pieces fresh strawberries, halved or whole
  • Sweet liquid drizzle like honey, maple syrup, or strawberry syrup (optional)

Instructions
 

Preparation

  • Gather all your ingredients and preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners.

Cupcake Base

  • In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder. Whisk until well mixed.
  • In another bowl, blend the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until unified.
  • Pour the wet mixture into the bowl with the dry ingredients and mix gently until just combined, being careful not to over-mix.
  • Use a scoop or measuring cup to fill each paper liner about two-thirds full with the batter.

Baking

  • Bake for about 20-22 minutes until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack. Cool completely before frosting.

Frosting

  • In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, mixing until light and fluffy.
  • Add vanilla extract and pink food coloring until desired shade is achieved.
  • Pipe the frosting onto each cooled cupcake.

Decoration

  • Top each frosted cupcake with a fresh strawberry and drizzle with sweet syrup if desired.

Notes

Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze un-frosted cupcakes.
Keyword Baking, Celebrations, Desserts, Pink Buttercream, Red Velvet Cupcakes