Pink Velvet Cupcakes Recipe

September 4, 2015

Pink velvet cupcakes are the younger, cuter twist to an old classic – and they also taste absolutely delicious!

You can be sure that the soft buttermilk centre compliments the cheesecake icing which is perfect to enjoy on a Sunday afternoon with a glass of champagne; rosé of course!

RELATED: Pineapple Cupcakes with Cream Cheese Filling


1.25 cups flour

3/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/2 cup unsalted butter (softened)

1/2 cup granulated sugar

2-3 drops pink food colouring (or any other colour you want)

2 eggs

1 tsp vanilla extract

1/2 cup buttermilk


4 ounces cream cheese (softened to room temperature)

1/2 cup unsalted butter

3-4 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp cream


  1. Preheat the oven to 180ºC and insert the cupcake liners into the tray.
  2. Whisk together the flour, baking powder, baking soda and salt.
  3. In another bowl, combine the butter and sugar until light and fluffy (feel free to use an electric mixer). Add the food colouring, vanilla extract, then the eggs one at a time.
  4. Combine with the dry ingredients and mix well on a slower speed.
  5. Pour the batter into each cupcake liner, then bake for 12-15 minutes or until golden brown. Take them out of the oven, and set aside until completely cool.
  6. For the icing, combine the butter and cream cheese on a medium setting.
  7. Reduce the speed, then add one cup of sugar at a time. Add the vanilla extract and cream before mixing it some more. Once the icing is light and fluffy, then transfer into a piping bag and decorate your cupcakes.

Image and Recipe via Blahnik Baker

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