The Greatest Pink Velvet Cupcakes (with cream cheese frosting)

This straightforward purple velvet cupcake recipe is one that you could whip as much as perfection very quickly. High with my favourite cream cheese frosting, for essentially the most excellent cupcake ever.

 

I like just about any purple velvet recipe. Adoration may not even be a powerful sufficient phrase. I really like slice of my purple velvet cake recipe. And I can’t resist a purple velvet brownie both. 

Sure that is completely pure love-a endlessly and ever I do form of love. Like stroll me down the aisle, pal. Me and purple velvet won’t ever half methods.

Through the years, I’ve performed round with this cupcake recipe and though the unique was good, I discovered it had a bit an excessive amount of oil and left somewhat little bit of oil within the backside of the wells after it’s baked. 

So I made a decision to make use of half butter and half oil. The butter helps to create a young, fluffy cupcake whereas the oil helps to make it a moist one. Utilizing half and half creates the right purple velvet cupcake. Topped with my favourite cream cheese frosting and you’ve got the right dessert for any big day or get together!

Why This Recipe Works

• Excellent purple velvet cupcakes for Christmas, Valentine’s Day or the 4th of July
• Topped with a straightforward to combine up tangy cream cheese frosting.
• Fantastic to freeze and make forward!

See Additionally:

• Should you love cranberries, it’s a must to strive my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, recent cranberry swirl, and a crumble topping, these bars are the right make-ahead dessert for the vacations!
• Layered with recent strawberries and do-it-yourself whipped cream this vanilla sponge cake is a gorgeous cake to make any time of 12 months!
• Should you’re in search of a showstopping cake, this Milk Bar cake is the right dessert to make for a birthday!
• Calling all peanut butter lovers with this tremendous straightforward peanut butter cream cheese frosting to make use of on all of your favourite cake recipes!
• This straightforward vanilla cupcake recipe makes use of melted butter so it comes collectively in minutes and no mixer is required!
• When it’s summertime then it’s a must to make these S’mores cupcakes with toasted meringue frosting and graham cracker backside!
• Get a mixing bowl and make the simplest cake ever! This Twister cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!

Substances wanted

• Cake flour – I really like utilizing cake flour as a result of it has a decrease protein content material than common all goal flour which suggests you get a light-weight and fluffy cupcake in the long run. Should you don’t have any you should use AP flour, or make your personal cake flour (simply know this may have an effect on your outcomes in the long run). For extra recipes that use cake flour, take a look at my 41 cake flour recipes.
• Sugar
• Baking soda
• Cocoa powder – Pink velvet has a touch of cocoa powder added to the combination. You need to use unsweetened cocoa powder or pure cocoa powder, and never dutch course of. Dutch cocoa powder is not going to react the identical approach with the baking soda. You possibly can learn extra right here about pure cocoa vs dutch course of cocoa.
• Salt
• Eggs
• Unsalted butter
• Canola oil – You should use one other neutral-tasting oil however that is an oil-based cake recipe, which suggests it comes collectively simply and ends in moist cupcakes!
• Buttermilk – A real purple velvet cake is made with buttermilk to offer it that tangy taste, provides moisture, and reacts with the baking soda. Should you don’t have any you’ll be able to make your personal buttermilk entire milk and lemon juice or white vinegar. 
• Vanilla extract
• Vinegar 
• Pink Meals Coloring – I used liquid meals coloring, however you might additionally use gel meals coloring (you’ll not want as a lot because it’s stronger).

How To Make Pink Velvet Cupcakes:

Mix dry elements. In a mixing bowl, whisk collectively cake flour, baking soda,  cocoa powder, and salt and put aside.

Cream butter and sugar. In a second mixing bowl with a hand mixer  or in your stand mixer with paddle attachment cream butter and sugar collectively till mild and fluffy, about 2 to three minutes on medium velocity.

Add moist elements. Add egg and beat to mix.

Add vanilla, oil, and purple meals coloring.  

Alternate the flour and buttermilk. Stir vinegar into buttermilk. Alternate the flour and buttermilk combination, beginning and ending with the flour combination. Beat simply till mixed. Don’t overmix. 

Bake. Divide the cupcake batter between the ready cupcake liners, filling every about 2/3 full.  Bake for about 18 minutes, or till a toothpick inserted within the middle comes out clear. The cupcakes ought to bounce again if you contact the tops.

Enable to chill within the pan for five minutes, then switch to a wire rack to chill fully. Frost cooled cupcakes as desired.  

Make the cream cheese frosting

To make the frosting, mix the cream cheese and butter within the bowl of an electrical mixer. Beat on medium-high velocity till effectively mixed and clean, about 2-3 minutes.

Combine within the vanilla extract.

Regularly beat within the confectioners’ sugar and pinch of salt till completely integrated, enhance the velocity after which beat till clean.

Frost cooled cupcakes as desired. (I used a big, unlabeled star tip to frost these cupcakes.)

I then place the frosting in a piping bag fitted with the Wilton 1M piping tip and frost the cupcakes as soon as cooled.

Recipe Ideas

• Measure accurately. Be sure you measure your flour accurately. Over measuring your flour might end in a tricky dense cupcake. Use the spoon and stage technique.
• Test your leavening brokers! Ensure your leavening brokers are recent. The important thing to cupcakes rising completely is make sure that your baking powder and baking soda haven’t expired. In case you are unsure you’ll be able to take a look at to see in the event that they bubble. Add a a teaspoon of baking soda to a just a few tablespoons of vinegar. Add a teaspoon of baking powder to a couple tablespoons of heat water. In the event that they bubble, they’re good to make use of! If not, then throw them out and begin over.
• Don’t overfill. Ensure to not overfill your cupcake wells. Overfilled cupcakes will create a multitude after they rise, persist with the pans, and in addition deflate after they cool. It’s one of many causes your cupcakes sink within the center.
• Cool correctly. As soon as baked, it’s important to take them out of the pan and allow them to cool on a cooling rack. Should you go away them within the pan, they are going to proceed to bake from “carryover warmth”, which suggests your cupcakes might come out excellent after which find yourself being being dry if left within the pan.
• Frost when cool. Frost your cupcakes after they’ve cooled fully. In case you are new to adorning cupcakes, take a look at my Final Information To Adorning Cupcakes! I additionally simply used one cupcake and crumbled it to make use of as a ornament. It’s one straightforward method to adorn your cupcakes. Take a look at my 9 Cupcake Adorning Concepts for extra inspiration!
• Use two non-stick cupcake pans. Be sure you use a non-stick cupcake pan when baking cupcakes. And I at all times suggest having two available, so you set each in your oven in the event that they match (or rapidly swap one out of the oven and put your second pan in with out having to attend for the primary one to chill).
• Rotate your pans. For cupcakes that every one come out completely, I prefer to set my timer for half the time the recipe requires in an effort to keep in mind to rotate my pans midway by baking. Most ovens have what are referred to as “scorching spots” the place it’s hotter in sure areas. So cupcakes which can be within the “scorching spots” can bake quicker than others, so by rotating your pans midway by you’ll be able to guarantee they evenly bake.  

Make Forward And Storage Directions

Retailer any frosted cupcakes coated in an hermetic container within the fridge. Due to the cream cheese frosting, I like to recommend storing within the fridge. The frosting mustn’t keep out at room temperature.

You may make the purple velvet cupcakes as much as 2 days upfront, unfrosted. Simply wrap the unfrosted cupcakes in plastic wrap and maintain at room temperature. The frosting might be made as much as per week upfront. Simply retailer in your fridge for as much as per week. You could want to put them again in your mixer and rewhip again to the identical consistency. 

You may as well make the cupcakes and freeze for as much as 2 months. Discover ways to freeze your cupcakes right here. Thaw at room temperature then frost.

Recipe FAQ’s

Extra Recipes To Attempt

Should you’re craving extra cupcakes, you’ll want to strive my Oreo cupcakes with Oreo frosting! They’re an oreo lover’s dream.

Or you’ll be able to’t go mistaken with my straightforward vanilla cupcake recipe. They’re the right newbie’s cupcake to make.

• Prep pans and preheat. Preheat the oven to 350° F/180^oC. Line cupcake pans with paper liners. 

• Mix dry elements. In a mixing bowl, whisk collectively cake flour, baking soda,  cocoa powder, and salt and put aside. 2½ cups (300 grams) cake flour 1 teaspoon baking soda 2 Tablespoons unsweetened cocoa powder 1 teaspoon salt

• Cream butter and sugar. In a second mixing bowl with a hand mixer  or in your stand mixer with paddle attachment cream butter and sugar collectively till mild and fluffy, about 2 to three minutes on medium velocity. Add eggs and beat to mix. Add vanilla, oil, and purple meals coloring.  1/2 cup (1 stick, 113 g) unsalted butter 1½ cups (300 g) granulated white sugar 2 massive eggs ½ cup (120 mL) canola oil 2 Tablespoons (1 oz.) liquid purple meals coloring 1 teaspoon vanilla extract

• Alternate the flour and buttermilk. Stir vinegar into buttermilk. Add and alternate the flour and buttermilk combination, beginning and ending with the flour combination into the butter combination. Beat simply till mixed. Don’t overmix. 1 cup (240 mL) buttermilk 1 teaspoon distilled white vinegar

• Bake. Divide the batter between the ready paper liners, filling every about 2/3 full.  Bake for about 18 minutes, or till a toothpick inserted within the middle comes out clear. Enable to chill within the pan for five minutes, then switch to a cooling rack to chill fully. Frost cooled cupcakes as desired. 

• Make the frosting. To make the frosting, mix the cream cheese and butter within the bowl of an electrical mixer. Beat on medium-high velocity till effectively mixed and clean, about 2-3 minutes. Combine within the vanilla extract. Regularly beat within the confectioners’ sugar and pinch of salt till completely integrated, enhance the velocity after which beat till clean. Frost cooled cupcakes as desired. (I used a big, unlabeled star tip to frost these cupcakes.) 8 oz. (227 g) cream cheese 8 tbsp. (113 g) unsalted butter 2 tsp. vanilla extract pinch of salt 4 cups (452 g) confectioners’ (powdered, icing) sugar

• Make Forward and storage:
  Retailer any frosted cupcakes coated in an hermetic container within the fridge. Due to the cream cheese frosting, I like to recommend storing within the fridge. The frosting mustn’t keep out at room temperature. You may make the purple velvet cupcakes as much as 2 days upfront, unfrosted. Simply wrap the unfrosted cupcakes in plastic wrap and maintain at room temperature. The frosting might be made as much as per week upfront. Simply retailer in your fridge for as much as per week. You could want to put them again in your mixer and rewhip again to the identical consistency. You may as well make the cupcakes and freeze for as much as 2 months. Discover ways to freeze your cupcakes right here. Thaw at room temperature then frost.
• Cake flour: Should you don’t have cake flour, you should use AP flour however your cupcakes received’t be as mild and fluffy. Or you may make your personal cake flour by measuring out the two 1/2 cups AP flour, take away 2 1/2 Tbsp. Change with 2 1/2 Tbsp. cornstarch after which sift. Outcomes received’t be fairly the identical however will come shut!
• Buttermilk: Should you don’t have buttermilk available, then you’ll be able to change with 1 cup milk, and 1 Tbsp. lemon juice (or vinegar) blended collectively. Let it sit for  10 minutes to thicken/react. 
• Pink meals coloring: You possibly can scale back or omit the meals coloring, or use an all-natural meals coloring model.
• Layer cake: Right here is my layer cake recipe. 
• Mini cupcakes: you’ll be able to bake these into mini cupcakes. You have to to bake them considerably much less. I might bake them for 10-12 minutes.

Serving: 24cupcake | Energy: 302kcal | Carbohydrates: 36g | Protein: 3g | Fats: 17g | Saturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 48mg | Sodium: 191mg | Potassium: 55mg | Fiber: 1g | Sugar: 26g | Vitamin A: 407IU | Calcium: 28mg | Iron: 1mg