Pink Valentine's Day Cupcakes With Cream Cheese Frosting
These fluffy pink cupcakes are sweet, soft, and celebration-worthy without feeling fussy. The crumb stays tender, the vanilla flavor is bright, and that creamy tangy frosting makes them feel extra special for Valentine’s Day. They’re also quick, which is exactly what I want when I’m baking something cute.
Servings: 12 cupcakes
Calories: 390kcal
Ingredients
Cupcake Ingredients
- 1 1/4 cups all-purpose flour 156 g
- 3/4 tsp baking powder about 3 g
- 1/8 tsp salt about 0.75 g
- 1/2 cup unsalted butter softened (113 g)
- 1/2 cup white sugar 100 g
- 2 to 3 drops pink food coloring
- 2 large eggs at room temperature
- 1 tsp vanilla extract 5 ml
- 1/2 cup buttermilk room temperature (120 ml)
- 1/4 tsp baking soda about 1.25 g
- 1 tsp red wine vinegar 5 ml
- 4 oz cream cheese softened (113 g)
- 1/2 cup 1 stick unsalted butter, softened (113 g)
- 3 to 4 cups powdered sugar 360 to 480 g
- 1 tsp vanilla extract 5 ml
- 2 to 3 tbsp heavy cream 30 to 45 ml
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tray with paper liners.
- Whisk flour, baking powder, and salt in a small bowl.
- Beat butter and sugar until fluffy and pale, about 3 minutes. Mix in food coloring.
- Add eggs one at a time, then stir in vanilla.
- On low, mix in half the dry ingredients, then buttermilk, then remaining dry ingredients. Mix just until smooth.
- Stir baking soda and red wine vinegar together (it will bubble), then immediately stir into the batter.
- Fill liners about 3/4 full. Bake 12 to 15 minutes. Cool completely before frosting.
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then vanilla. Add heavy cream as needed and whip until fluffy.
- Frost cooled cupcakes. Chill frosting briefly if needed for piping (optional).