Pink Velvet Cupcakes

Pink Velvet Cupcakes

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With a classic vanilla flavor and an unforgettable buttercream frosting, it’s doubtful these Pink Velvet Cupcakes will last long.


  • 1 cup butter, softened
  • 11/4 cups sugar
  • pink paste food coloring
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 21/2 cups all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk


  • 22 Tablespoons butter (almost 3 sticks), softened
  • 2/3 cup shortening (4 ounces)
  • 57 Tablespoons milk
  • 2 teaspoons clear vanilla extract
  • 2 pounds (32 oz or 8 cups) powdered sugar
  • pink sprinkles


  1. Beat the butter, sugar and food coloring until light and fluffy. Add the eggs, one at a time, beating well after each one. Add the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternately with the buttermilk. Mix well, but do not overmix.
  2. Fill paper-lined muffin cups and bake at 350 degrees for about 25 minutes, or until tests done. Cool completely.
  3. For the frosting, beat the butter and shortening together until smooth, about a minute or so. Turn the mixer speed down and add the vanilla. Next, gradually add 2-4 tablespoons of milk, incorporating well.
  4. Turn the mixer on low and gradually add the powdered sugar. You may need to add a little more milk during this process if it gets too thick. Otherwise add the remaining milk at the end (more or less) until the frosting reaches the desired consistency. If it’s too thin, add a little more powdered sugar.
  5. Frost the cupcakes and decorate with your favorite sprinkles


If you don’t have buttercream, make sour milk instead. (That’s what I did.) Put 1 tablespoon of lemon juice in the bottom of a glass measuring cup. Add enough milk to reach the 1 cup line. Let sit for about 5 minutes.