Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 3/4 cup buttermilk
- 1/3 cup unsalted butter (softened)
- 3 tablespoons vegetable oil
- 1 extra large egg
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- 1/4 teaspoon pink gel food coloring
- 1 cup unsalted butter (softened)
- 8 ounces cream cheese (cubed and softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- pink gel food coloring
- ¼ cup pink sprinkles
Instructions
- 1Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with pink cupcake liners.
- 2Sieve the flour, baking powder, baking soda, and salt into a large bowl then stir in the sugar.
- 3In a separate bowl, use a whisk to combine the buttermilk, melted butter, vegetable oil, egg, vanilla, vinegar, and pink food coloring.
- 4Slowly mix the wet ingredients into the dry ingredients until the mixture is just combined. Be careful not to overmix your batter.
- 5Divide the batter evenly among the 12 cupcake liners. They will be filled 2/3rds of the way full.
- 6Bake for 20-23 minutes, or until lightly browned and a toothpick inserted in the center of a cupcake comes out clean.
- 7Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.
- 8Beat the butter and vanilla extract together with a stand mixer or electric mixer for 1-2 minutes or until light and fluffy.
- 9Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until everything is combined.
- 10In a separate bowl beat the cream cheese until smooth. This ensures there are no lumps of cream cheese in the frosting.
- 11Add the cream cheese to the frosting mixture and beat until combined. It should be smooth and creamy and have a medium consistency.
- 12Dip a toothpick into pink food coloring and use to tint the frosting a pale pink shade. Beat well until combined.
- 13Place the frosting in a piping bag fitted with a large star tip. Pipe a peak of frosting in the center of a cupcake, then pipe around it three times moving closer to the center after each circle. Pull the piping tip away as you release the pressure on the bag.
- 14Repeat on the remaining cupcakes, then top each cupcake with sprinkles. Serve.
Why you'll love this recipe
- Crowd-pleaser pink party centerpiece
- 30-minute bake time
- Make-ahead frosting stays fresh
- Kid-approved sweet and tangy flavor
- Restaurant-quality at home
The story
The oven door swings open, releasing a cloud of soft pink perfume that mingles with sweet vanilla and a whisper of tangy cream cheese. A bite reveals a fluffy, velvet crumb that melts on the tongue, then bursts with a silky, pastel frosting that sparkles with tiny sprinkles. It's the kind of dessert that makes you pause, inhale, and smile before the first crumb even touches your lips.
I first baked these pink cupcakes for my niece's birthday after stumbling upon a faded pink velvet recipe in a 1990s cookbook. The moment I swirled the pink frosting onto the warm cakes, the whole kitchen lit up with giggles and camera flashes. Since then, they've become my go‑to celebration treat whenever I need a pop of color and a crowd‑pleasing sweet.
What sets this version apart is the double‑cream cheese frosting that balances the light cake with a luxurious tang, plus a dash of white vinegar that brightens the crumb without adding any sourness. The tiny pink gel coloring creates a pastel hue without the artificial aftertaste that bulk food coloring can leave, giving the cupcakes a bakery‑level finish.
On the palate you get a delicate sweet‑but‑slightly‑tangy cake, a buttery crumb, and a creamy, slightly tangy frosting that coats each bite in smooth richness. The sprinkles add a crisp, sugary crunch that contrasts the soft texture, while the faint hint of vanilla weaves everything together in harmony.
Serve them as the centerpiece of a brunch spread, a whimsical dessert for a spring garden party, or a quick after‑school treat that can be made the night before. Pair with a glass of chilled rosé or a hot cup of tea for a balanced sweet‑savory experience that feels both festive and comforting.
Don’t let the pink color or the frosting intimidate you—this recipe uses everyday pantry staples and a stand mixer for speed, but a hand‑whisk works just as well. With a 20‑minute bake and a simple frosting technique, you’ll have bakery‑quality cupcakes without the stress.
Ingredient notes & substitutions
buttermilk
Adds acidity that tenderizes the crumb and gives a subtle tang.
cream cheese
Provides the tangy richness that balances the sweet frosting.
pink gel food coloring
Delivers a vibrant pastel hue without affecting flavor.
unsalted butter (for cake)
Creates a tender, moist crumb; unsalted lets you control salt level.
powdered sugar
Ensures a silky, smooth frosting without grainy texture.
Equipment you'll need
Pro tips
Whisk dry ingredients
Sift flour, baking powder, soda, and salt to avoid lumps and ensure even rise.
Room‑temp eggs
Bring the egg to room temperature for a smoother batter and better emulsification.
Don’t overmix
Mix until just combined; overmixing develops gluten and makes cupcakes dense.
Test doneness early
Insert a toothpick at 20 minutes; it should come out clean or with a few crumbs.
Cool before frosting
Allow cupcakes to cool completely on a rack to prevent frosting from melting.
Add color gradually
Tint frosting a little at a time to achieve the perfect pastel pink.
Pipe with steady pressure
Maintain even pressure for smooth, swirled peaks on each cupcake.
Store sprinkles separately
Add sprinkles just before serving to keep them crunchy.
Variations to try
Strawberry Swirl Version
Fold pureed fresh strawberries into the batter and use pink strawberry glaze instead of sprinkles.
Dairy‑Free Alternative
Replace butter with coconut oil and cream cheese with dairy‑free cream cheese; the texture remains rich.
Mini Cupcake Bites
Bake in a mini muffin tin for bite‑size treats; perfect for cocktail parties.
Chocolate Marble Twist
Add a swirl of melted dark chocolate to the batter before baking for a marble effect.
Storage & make-ahead
Refrigerator
Store in an airtight container; cupcakes keep 3‑4 days.
Freezer
Freeze unfrosted cupcakes in a zip‑top bag for up to 2 months; thaw overnight in fridge.
Best way to reheat
Warm in a 300°F oven for 5 minutes to revive softness; avoid microwave.
Make-ahead
Prepare batter and bake a day ahead; frost the day of serving for best texture.
