Pink Velvet Cupcake Recipe

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• 1 1/4 cups all-purpose flour
  Ingredient note

  Source: 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
  Ingredient note

  Source: 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
  Ingredient note

  Source: 1/4 teaspoon baking soda
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt
• 1/2 cup granulated sugar
  Ingredient note

  Source: 1/2 cup granulated sugar
• 1/2 cup butter (, cold, cut into pieces)
  Ingredient note

  Source: 1/2 cup butter (, cold, cut into pieces)
• 2 each eggs
  Ingredient note

  Source: 2 eggs
• 1 teaspoon + 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract; Source: 1 teaspoon vanilla extract
• 1/2 cup buttermilk
  Ingredient note

  Source: 1/2 cup buttermilk
• 8 each drops pink food coloring
  Ingredient note

  Source: 6-8 drops pink food coloring; upper source range endpoint used for shopping.
• 4 ounces cream cheese (, softened)
  Ingredient note

  Source: 4 ounces cream cheese (, softened)
• 1/2 cup butter (, softened)
  Ingredient note

  Source: 1/2 cup butter (, softened)
• 3 cups powdered sugar
  Ingredient note

  Source: 3 cups powdered sugar
• 2 Tablespoons half-and-half or heavy cream
  Ingredient note

  Source: 1-2 Tablespoons half-and-half or heavy cream; upper source range endpoint used for shopping.

1. Preheat the oven to 350°F. Line a cupcake pan with paper liners. In a large bowl or the bowl of a stand mixer, whisk together the flour, baking powder, baking soda, salt and sugar.
2. Add the butter and cut it in using two knives or the paddle attachment on your mixer, until the mixture resembles coarse crumbs and the butter pieces are no larger than pea sized.
3. Add the eggs one at a time, mixing after each addition. Add the vanilla and buttermilk, and stir until combined. Add the pink food coloring and stir until well distributed.
4. Scoop the batter into the prepared pan, filling the cups 1/2 to 2/3 full.
5. Bake for 15 to 18 minutes, or until the tops spring back when lightly touched. Remove from oven and let cool.
6. To make the frosting, add the cream cheese and butter to a medium bowl and beat until smooth. Add the powdered sugar and vanilla and beat until smooth. Add 1 Tablespoon of half and half and beat on high until light and fluffy. Add additional half and half as needed to make a light and fluffy frosting. Pipe onto cooled cupcakes and decorate as desired.