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Pink Velvet Cupcakes

Prep: 20 min | Cooking: 15 min | Total: 35 min


Note: Electric mixer recommended. Makes 12.


  • All-purpose flour (1 cup)

  • Baking powder (1 tsp)

  • Baking soda (1/2 tsp)

  • Salt (1/4 tsp)

  • White granulated sugar (2/3 cup)

  • Butter, lightly softened (1/2 cup or 1 stick)

  • Large eggs (2)

  • Vanilla yogurt (1/2 cup)

  • Pink food coloring (4-6 drops)


  • Cream cheese (4 oz. or about 8 tbsp)

  • Butter (1/2 cup or 1 stick)

  • Powdered sugar (4 cups)

  • Vanilla extract (1 tsp)

  • Milk (2 tbsp)

  • Large sprinkles

  • Maraschino cherries (12)


  1. In a medium size bowl, combine flour, baking powder, baking soda, salt, and sugar. Using an electric mixer (handheld or stationary), cream the butter, adding one cup of the dry ingredients at a time. Preheat oven to 350 °F. Mix in yogurt and food coloring. Add and beat in eggs one at a time.

  2. Set out a cupcake baking sheet and fill each hole with cupcake cups. Fill each cup just below the tops with batter. Bake 12-15 minutes.

  3. While baking, prepare the frosting. Using an electric mixer, cream the cream cheese and butter. Beat in sugar one cup at a time. Mix in vanilla, and milk.

  4. After cupcakes have cooled, use a piping bag or butter knife to decorate the tops (be generous). Dot caps with sprinkles. Finish with a cherry on top.

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