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Pink Velvet Cupcakes for Valentine's Day
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!

Course: cupcake, Dessert
Cuisine: American
Servings: 12 mini cupcakes
Author: Gemma Stafford
  • 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
  1. Preheat oven to 350oF (180oC) and line your Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan with liners, set aside.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

  3. In another bowl using a hand or stand mixer cream the butter and sugar until light and fluffy.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Once melted, transfer the chocolate into your Sweet Creations Decorating Pen.

  11. 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.

  12. 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.

  13. 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.

  14. Pipe your cream cheese frosting in a circular motion around the cupcakes outer edge working your way to the center in a spiral motion.

  15. Once all of the mini cupcakes are frosted carefully place your chocolate decorations on the top.

  16. Cupcakes can be covered and stored in the refrigerator for up to 3 days.