Intro
Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. This dish is pure cupcake joy, soft pink velvet, tangy cream cheese frosting, and all the fluffy, melty vibes. If you’re already hooked on sweets like my Banana Chocolate Chip Cookies or the viral Christmas Cookie Cheesecake, these cupcakes are your next obsession. Bold color, bakery flavor, and easy steps? Let’s bake it happen.
Why You’ll Love These Pink Velvet Cupcakes
- Fluffy, moist, and buttery AF
- Pretty in pink : perfect for Valentine’s, birthdays, or your mood
- Tangy cream cheese frosting that hits DIFFERENT
- Low-stress, high-reward bake
- No box mix : all homemade magic
- Tinted naturally or with gel for total pink control
- Soft velvet crumb with a hint of cocoa
- Make-ahead friendly
- Major Pinterest save energy
- Tastes even better the next day (if they last that long!)
Ingredient Breakdown (Let’s talk flavor)
All-purpose flour
Classic structure, soft crumb. Skip cake flour, AP keeps it plush but sturdy.
Granulated sugar
Sweet, but not too sweet. Lets the cocoa + buttermilk combo shine.
Cocoa powder (just a touch!)
Gives it that velvet vibe, deepens flavor, doesn’t overpower.
Baking soda + vinegar
Old school leavening for that retro soft-rise texture. Plus ,science .
Buttermilk
Major MVP. Adds tang and tenderizes like a boss.
Unsalted butter
Melted and cooled = richness + plush cupcake base.
Neutral oil
Gives that “how is this SO moist?” energy. Butter + oil = texture bliss.
Eggs
Binding + richness. Room temp = better rise.
Vanilla extract
Flavor booster, always.
Pink gel food coloring
Vibrant without weird taste. A few drops = cupcake art.
Cream cheese + powdered sugar + butter
Tangy-sweet, silky-thick, pipe-worthy frosting that doesn’t slide.
Step-by-Step Shaym Style
1. Preheat + Prep
350°F and line your muffin tin, pink liners if you’re feeling cute. This recipe makes 12 full-size cupcakes, so get them ready.
2. Mix dry stuff
In a big bowl: whisk flour, sugar, cocoa, baking soda, and a pinch of salt. You want it well combined, no clumps, no chaos.
3. Wet ingredient magic
In another bowl, whisk eggs, buttermilk, melted butter, oil, vinegar, and vanilla. Stir in that dreamy pink food gel until it looks like cotton candy clouds.
4. Marry them up
Pour wet into dry and stir until just combined. Don’t overmix, we want tender cupcakes, not rubbery muffins.
5. Scoop & bake
Divide evenly. Bake 18–21 minutes, or until tops spring back and a tester comes out clean. Let them cool completely before frosting. (I know, the wait is painful.)
6. Whip the frosting
Beat softened cream cheese + butter until fluffy. Add powdered sugar slowly. Vanilla in. Beat until dreamy, pipeable, and irresistible.
7. Frost those babies
Pipe tall swirls or spread with a spatula. Go extra with sprinkles, freeze-dried strawberries, or white chocolate drizzle.
Flavor Boosts + Variations
- White chocolate core: pipe in melted white chocolate before frosting
- Raspberry swirl: add a ripple of jam in the batter
- Strawberry pink: use freeze-dried strawberries + beet powder for color
- Extra tang: add a squeeze of lemon to your frosting
- V-Day energy: heart sprinkles, edible glitter, and cute liners
Serving Ideas
These pink velvet cupcakes pair like a dream with:
- My Banana Chocolate Chip Cookies if you’re building a cozy dessert table
- A slice of the festive Christmas Cookie Cheesecake for max holiday energy
- Log Lemon Meringue Tart for a high-contrast citrus + cream combo
- Olympic Village Chocolate Muffins if you’re making a brunch platter
- And if you want a savory-to-sweet balance, try them after my ultra-cozy Creamy Cheddar Potato Chowder
Storage + Reheating
Store frosted cupcakes in the fridge (airtight) for 3–4 days.
Bring to room temp before serving for max flavor.
Freeze unfrosted cupcakes for up to 2 months, frost fresh!
FAQs
Can I use beet juice instead of food coloring?
Yep! Just reduce it for deeper color, and adjust for moisture.
What’s the difference between pink velvet and red velvet?
Flavor-wise? Almost identical. Pink is the playful cousin, less cocoa, more party.
Can I double this recipe?
Absolutely. Just bake in batches and don’t overcrowd your oven.
Can I make these mini?
YES! Bake 10–12 minutes for minis. Watch them close.
Pink Velvet Cupcakes with Cream Cheese Frosting (So Moist & Dreamy!)
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Moist and vibrant pink velvet cupcakes topped with thick cream cheese frosting. Perfect for Valentine’s or a fun twist on red velvet.
Ingredients
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup buttermilk
1/4 cup unsalted butter, melted
1/4 cup neutral oil
1 tbsp white vinegar
2 large eggs
1 1/2 tsp vanilla extract
Pink gel food coloring
**Cream Cheese Frosting**
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line a cupcake pan with liners.
2. In a bowl, whisk flour, sugar, cocoa, baking soda, and salt.
3. In another bowl, whisk eggs, buttermilk, butter, oil, vinegar, and vanilla.
4. Add food coloring until desired pink shade is reached.
5. Mix wet into dry until just combined, do not overmix.
6. Divide into liners and bake 18–21 mins. Cool completely.
7. Beat cream cheese and butter until fluffy.
8. Add powdered sugar and vanilla, beat until smooth.
9. Frost cupcakes with a swirl or spread. Add toppings if desired.
Notes
Use gel food coloring for bold color without changing flavor.
Store in fridge for 3–4 days, or freeze unfrosted cupcakes.
Add a jam swirl or white chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Flavor-Packed Conclusion
These pink velvet cupcakes are a full main character moment. Moist, soft, rich but balanced, and that tangy cream cheese frosting? It’s a whole vibe. Whether you’re baking for a celebration, your crush, or just yourself, this recipe is your new go-to. Save it. Share it. Obsess over it.