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Cupcakes

Pink Velvet Cupcakes for Valentine’s Day

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Easily bake these sweet little Pink Velvet Cupcakes for Valentine's Day. They make lovely edible gifts, and you don't have to be a pro to make them!

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Hi Bold Bakers!

If we haven’t met yet, I’m Gemma Stafford, professional chef and host of Bigger Bolder Baking, and I’m proud to be a brand ambassador for GoodCook. I’m really excited to show you my recipe for Pink Velvet Cupcakes featuring some of my favorite GoodCook products from the Sweet Creations line.

My mini Pink Velvet Cupcakes look like they were made and decorated by a pro, but I promise, they are really easy to make. The cupcakes are soft and tender, thanks to my secret tip of adding buttermilk. I like to color my Pink Velvet Cupcakes with my natural food dye made from beets, or beet powder, but feel free to use whatever food coloring you like. I mix up the sweet batter and spoon it into my 24 Cup Bake Perfect Mini Muffin Pan by Sweet Creations for perfect results. I like this pan because of its non-stick surface so you don’t need to spray it and it has a channeled surface which ensures your treats bake evenly.

Everyone knows the best part of any cake is the frosting and it is no different with cupcakes. These Pink Velvet Cupcakes are topped off with not just any frosting, but my rich Best Ever Cream Cheese Frosting, and I don’t stop there! I simply fill my Oodle Tip Disposable Decorating Bag with my frosting, cut the tip to my desired shape (a medium-sized star tip in this case) and then just pipe away. Also, I love to use my Sweet Creations Chocolate Decorating Pen to take these beauties to the next level. This kitchen tool is so useful as it makes difficult cake decorating as easy as writing with a pen. Fill the pen with chocolate and write away. You can just doodle – hearts, flowers, words, you name it. Now you see you don’t have to be a pro cake decorator to get amazing results.

My finished Pink Velvet Cupcakes are sure to put a smile on your Valentine’s face. Happy Valentine’s Day!

Watch The Recipe Video!

Pink Velvet Cupcakes for Valentine's Day

No ratings yet
Easily bake these sweet little Pink Velvet Cupcakes for Valentine's Day. They make lovely edible gifts, and you don't have to be a pro to make them!
Author: Gemma Stafford
Servings: 12 mini cupcakes
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Easily bake these sweet little Pink Velvet Cupcakes for Valentine's Day. They make lovely edible gifts, and you don't have to be a pro to make them!
Author: Gemma Stafford
Servings: 12 mini cupcakes

Ingredients

Cupcakes

  • cups (61/4oz/210g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (4oz/120g) butter , room temperature
  • 1/2 cup (4oz/120g) sugar
  • 2-3 drops pink food coloring
  • 2 eggs , room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (4floz/120ml) buttermilk , room temperature

Cream Cheese Frosting:

Chocolate Decoration:

  • 1/2 cup (3oz/90g) white Chocolate , melted
  • pink food coloring , optional

Instructions

  • Preheat oven to 350oF (180oC) and line your Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan with liners, set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In another bowl using a hand or stand mixer cream the butter and sugar until light and fluffy.
  • Beat in the vanilla extract then add the eggs one at a time, mixing well before each addition.Be sure to scrape the bowl as needed. Lastly add in the food coloring to get your desired color.
  • Reduce the speed to low and slowly alternate between adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Spoon the batter into the liners filling them about 2/3 of the way. Bake for 12 – 14 minutes or until a toothpick inserted into the center comes out clean. Be sure not to over bake to keep that pink color. Once baked remove from the oven and allow to cool fully before removing from the pan and decorating.
  • While the cupcakes are baking prepare the cream cheese frosting: In the bowl of an electric mixer, beat butter and cream cheese on medium high until completely smooth about 2-3 minutes.
  • Reduce speed to low and add sugar. Beat on low speed until combined. Add vanilla extract to combine. Increase speed to medium and beat frosting until smooth and fluffy. If your cream cheese frosting is not thick enough, place in fridge for 20 minutes to an hour until firm enough to pipe.
  • Prepare your chocolate decoration: In a microwave safe bowl, melt your chocolate by microwaving in 30 second intervals, be sure not to overheat as this can cause the white chocolate to become lumpy.
  • Once melted, transfer the chocolate into your Sweet Creations Decorating Pen.
  • On a sheet pan lined with parchment paper draw with your decorating pen, creating any design you like, I drew small hearts. Note that if you'd like to color your chocolate decoration you can mix in food coloring before transferring it to your decorating pen.
  • Allow your chocolate drawings to fully set in the refrigerator before peeling away from the parchment paper with and offset spatula. Note these can be very delicate and should be handled lightly.
  • Assemble your finished cupcakes: Fill the Oodle Tip Disposable Decorating bag with the cream cheese frosting and snip the tip to the size you like, I cut mine to be a medium sized star tip.
  • Pipe your cream cheese frosting in a circular motion around the cupcakes outer edge working your way to the center in a spiral motion.
  • Once all of the mini cupcakes are frosted carefully place your chocolate decorations on the top.
  • Cupcakes can be covered and stored in the refrigerator for up to 3 days.

Get more Valentine’s Day desserts including my Caramel Filled Chocolates!


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june
june
2 years ago

I prefer to read the recipe and make the cupcakes without noise, which disturbs other people in the room. I cannot find your typed recipe

Sianny Tanura
Sianny Tanura
3 years ago

Hi

I was wondering the recipe of the cupcake batter that sugar, butter and all purpose flour 1 cup each. Why the 1 cup of sugar & butter is 240g but 1 2/3 cup of flour is also 240g? Is it supposed to be 400g?

Thank you

P M
P M
3 months ago

Hi Gemma,
For the pink hearts, did you use gel food color with the white chocolate? & if I want to bake these in a regular cupcake tray, how many would this recipe yield? Do I need to change the time and temperature?

So many questions, thanks for all your help.

coree
coree
6 months ago

Hi Gemma! I would like to try and make these beautiful mini cupcakes. Unfortunately I can’t download the recipe from the provided links. I would appreciate it if I will be able to download it. Thank you.

Sarah
Sarah
1 year ago

Hi Gemma! I am from Philippines. I think the recipe doesn’t work in our country. I can’t seem to find the written recipe here. Too bad, I really wanted to try this yummy cupcake recipe. Anyways, I love all your recipes!

Neshez trezy
Neshez trezy
2 years ago

Just so woow

Ishan Das
Ishan Das
3 years ago

Hi Gemma, watched the Pink Velvet Mini Cupcakes video yesterday and baked them. Came out wonderful, lovely, moist, soft. Uploaded 2 photographs before frosting. Will do cream cheese frosting on them. Shall upload frosted photos later.

Thanks,
Ishan

David Jack
3 years ago

Hi Gemma, how do you make pumpkin cupcakes?

Jayshree
Jayshree
3 years ago

Hi Gemma I have just subscribed on your website and found the amazing recipes. Thanks I would like to know where can I find these baking tools in South Africa as I only use our currency money I am so much interested to purchase them

Sumangaliyn
Sumangaliyn
4 years ago

Hi I have just now completed baking this recipe of pink velvet in a cake tin, I baked it for 35 mins the cake was baked through and had risen nicely. But than it deflated.. Could this be as I replace egg with yougart?

What should I use to replace egg in this and red velvet cake.

If I use banana or flax seed powder it’s flavour would be in the cake. Not sure thou just a doubt.

Thanks
Sumangali

This Recipe Made By Bold Bakers

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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