Red Velvet Pink Buttercream Cupcakes
Delight in these charming red velvet cupcakes topped with a luscious pink buttercream frosting, perfect for any celebration.
Ingredients
For the Cupcakes
- 1 box Red Velvet cake mix Choose a high-quality cake mix for the best results.
- 3 pieces large eggs Use room temperature for better mixing.
- 0.5 cup vegetable oil
- 1 cup buttermilk Can substitute with milk and lemon juice.
For the Buttercream Frosting
- 0.5 cup softened butter Make sure it’s softened for easy creaming.
- 4 cups powdered sugar Sift before adding to avoid lumps.
- 2 teaspoons vanilla extract
- 1-2 teaspoons red or pink food coloring Adjust to achieve desired color.
- 1 cup sliced strawberries For garnish.
- optional honey or strawberry syrup For drizzling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the Red Velvet cake mix, eggs, oil, and buttermilk until a smooth batter forms.
- In another bowl, cream the softened butter until light and fluffy.
- Gradually add the powdered sugar and mix until airy. Then add vanilla and food coloring, mixing until well incorporated.
Baking the Cupcakes
- Pour the batter evenly into a lined cupcake pan, filling each liner about two-thirds full.
- Bake for approximately 20 minutes or until the tops spring back when lightly pressed.
- Allow the cupcakes to cool completely before frosting.
Frosting and Garnishing
- Transfer the buttercream to a piping bag fitted with your desired tip.
- Pipe the frosting onto the cooled cupcakes in swirls.
- Garnish each cupcake with a strawberry half and drizzle with honey or strawberry syrup if desired.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter to keep the cupcakes light and fluffy.