Mother’s Day Pink Velvet Cupcakes
Ingredients:
For the Cupcakes:
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup buttermilk
1/2 tsp white vinegar
Pink food coloring (gel or liquid)
For the Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream or milk
Pink sprinkles for topping
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with 10–12 pink cupcake liners.
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add oil, egg, vanilla, and beat until smooth.
Mix in the buttermilk, vinegar, and enough pink coloring to get your desired shade.
Add dry ingredients to the wet and mix until just combined. Divide batter into liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
For the buttercream, beat butter until creamy. Gradually add powdered sugar, vanilla, and cream. Whip until fluffy.
Pipe frosting onto cooled cupcakes and top with pink sprinkles.
Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 10–12 cupcakes
Tips:
Use gel food coloring for a more vibrant pink and less liquid.
Chill the frosted cupcakes for 10 minutes to set the buttercream perfectly.
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