Pink Velvet Cupcakes

If you’re looking for the perfect light, fluffy pink velvet cupcake recipe, you’ve landed in the right spot!

For as long as I can remember, I’ve been a fan of pink velvet cake. I used to buy the pink velvet boxed cake mix during Valentine season but haven’t seen it on the shelves for a while, so I decided I would try to make up my own. And boy. . .did I ever hit the mark! I can’t wait to share the recipe with you. (You’re welcome!)

This Pink Velvet Cake is the Best!

While writing my How to Doctor a Boxed Cake Mix post I did some serious research into what makes a velvet cake, well. . .velvet.

I thought it had something to do with the eggs, but I was wrong. Very, very wrong.

Then I wondered if the addition of instant pudding might help. (This is a method I use in many of my cakes, like my Italian Cream Cake, for instance.) But once again, I was wrong.

It has everything to do with. . .

Buttermilk.

Yep, buttermilk.

Velvet Cakes Include Buttermilk

To be clear, I hate buttermilk. Not a fan. No way, no how. And yet, I love velvet cake, so adding it to my recipe seemed inevitable.

Only one problem.

I didn’t have any buttermilk handy and we were in the middle of a cold snap. No way was I getting out to go to the grocery store. But I had learned a little trick years ago that just might work so I decided to incorporate it.

Add a tablespoon of vinegar to a cup of whole milk to create your own DIY buttermilk.

So, that’s what I did. I made my own. And I doctored a white cake mix, turning it into the best pink velvet cake I’ve ever eaten (and that’s saying a lot because this has been a favorite for a while, as I said).

But, I’m getting ahead of myself. Let’s start by talking about the ingredients you’ll need to make my pink velvet cake.

PINK VELVET CUPCAKE INGREDIENTS

CAKE INGREDIENTS:

• boxed white cake mix
• pink coloring gel
• salted butter
• vegetable oil
• milk
• vinegar
• eggs
• vanilla extract

GANACHE FROSTING INGREDIENTS

• milk chocolate chips
• heavy whipping cream
• powdered sugar
• butter
• vanilla extract

CANDY ROSES INGREDIENTS

• red jelly candies
• cornstarch
• water

Now that you’ve seen the ingredients, it’s time to talk about how to make these dreamy cupcakes. They come together so easily and taste amazing!

HOW TO MAKE PINK VELVET CUPCAKES

MAKE THE CUPCAKES

Start by mixing the milk, vinegar, vanilla extract, and a couple dots of pink coloring gel.

In a mixing bowl combine cake mix and softened butter until it’s crumbly. The addition of the butter is what makes this cake batter thicker and creamier. Now it’s time to add the eggs. Things will be looking pretty lumpy at this point.

Pour in the milk mixture, beating until all lumps are removed.

You will be left with a luscious, thick batter, unlike any boxed mix you’ve ever had. (This is what makes the cake look and taste homemade.)

Fill 18 cupcake liners with the mix using an ice cream scoop.

Bake at 350 degrees for 16-18 minutes or until done. Remove and place on wire rack to cool.

MAKE THE GANACHE FROSTING

Put chocolate chips in a microwave safe bowl and add the heavy whipping cream. Cook in microwave in 30-second increments, stirring after each time. (Mine took about a minute and a half total to melt.)

Stir until smooth and creamy.

Place ganache in refrigerator until it thickens. Once the chocolate has thickened, add the vanilla, softened butter, and powdered sugar and beat until creamy. If you prefer, you can add more powdered sugar to reach your desired consistency.

TIME TO FROST THE CUPCAKES

Put the ganache frosting in a piping bag with a 1M tip. Pipe the cupcakes.

MAKE THE CANDY ROSES

I usually use fondant and make more detailed roses, but I needed something quick so I started with jelly candies. I broken them into pieces and (using cornstarch to keep my fingers from sticking) pressed them into the shapes you see in the photos below.

To get the candy pieces to stick together I use a water pen that I bought from Amazon.

DECORATE THE CUPCAKES

Add the roses to the frosted cupcakes.

And there you have it! When you bite into these cupcakes you’ll see the benefit of adding butter and buttermilk to the recipe. The texture is absolutely divine (velvety, for sure) and the flavor is off-the-charts!

How to Store Pink Velvet Cupcakes

Because the ganache frosting is pretty soft you’ll want to store these in an airtight container in the refrigerator, where they will stay fresh for several days.

How to Transport these Cupcakes

If you’re transporting these cupcakes to an event, I’ve got the perfect idea for you. Check out these spacious throw-away cupcake carriers!

Other Velvet Cakes You Can Make

Keen on making more velvet cakes? Try the following:

• White velvet: Same recipe but without the pink coloring gel
• Red velvet: Use a red velvet mix but add buttermilk, softened butter, oil, and eggs.
• Chocolate velvet: Use a devil’s food cake mix, adding buttermilk, softened butter, oil, and eggs.
• Velvet Spice cake: Use a spice cake mix, adding buttermilk, softened butter, oil, and eggs.
• Strawberry velvet: Use a strawberry cake mix, adding buttermilk, softened butter, oil, and eggs.

CAKE MIXES ARE SO VERSATILE!

I posted a ton of great ideas in my How to Doctor a Boxed Cake Mix post, but one of my favorite recipes involving additions is my Italian Cream Cake.

Utilize the secret of velvet in other recipes like Red Velvet Cheesecake Bars or Easy Red Velvet Truffles!

If you’re interested in learning more about cake mix versatility, check out these Easy Frosted Cake Mix Donuts from Southern Home Express.

Check out Full plate Thursday at Miz Helen’s Country Cottage!

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