Buttermilk Pink Velvet Cupcakes

pink velvet cupcakeOnce exclusively a Southern dessert, the red velvet cupcake caught on like wildfire after the Sex & the City cupcake revolution, and now it's the classic dream treat for anyone who digs chocolate cake-made-red and decadent cream cheese frosting! But the one thing that looks and sounds sweeter and more delicious than a red velvet cupcake is ... a buttermilk pink velvet cupcake ... topped with brown sugar cream cheese frosting. Wowowow, right? Not to mention -- you could make a birthday, bachelorette, baby shower, or even girls' night pretty in pink just by whipping up a batch of these!

I know you need the recipe STAT. Knock your cupcake-lovin' self out!


Buttermilk Pink Velvet Cupcakes from Under the High Chair


2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup buttermilk

1 tablespoons red food coloring

8 tablespoons unsalted butter, at room temp

1 cup plus 2 tablespoons granulated sugar

2 large eggs, at room temp

1 teaspoon vanilla



1. Preheat the oven to 325. Sift together flour, baking powder and baking soda. Add the kosher salt after sifting and set aside. Measure out the buttermilk and red food coloring. Add the dye to the buttermilk for easier incorporation later.

2. Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 minute in between additions. Scrape down the bowl in between additions. Add vanilla and beat well.

3. Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.

4. Spoon into paper lined cupcake pans. Check the cupcakes after 12 minutes.

Makes 16 small or 12 large cupcakes


Brown Sugar Cream Cheese Frosting


1 (8 oz.) package of cream cheese, softened

1 1/2 cups butter, softened

1/4 cup light brown sugar, packed

1 teaspoon vanilla extract

Pinch of salt

4-6 cups powdered sugar

2-4 tablespoons milk depending on desired consistency


Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar, vanilla extract, and pinch of salt, and beat until incorporated. Turn off mixer and add 2 cups powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency.


Image via Arnold Gatilao/Flickr

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