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.

Absolutely. Just bake in batches and don’t overcrowd your oven.

YES! Bake 10–12 minutes for minis. Watch them close.

Moist and vibrant pink velvet cupcakes topped with thick cream cheese frosting. Perfect for Valentine’s or a fun twist on red velvet.

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

Cook Mode Prevent your screen from going dark

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.

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.