Pink Velvet Cupcakes
 
Prep time
Cook time
Total time
 
A lighter and cocoa-free version of its red velvet cousin, the pink velvet cupcake is made with buttermilk and topped with the same delicious cream cheese frosting. A perfect treat for Valentine's Day! Enjoy! Recipe source: Taste of Home Best Loved Recipes
Serves: Approx 24 cupcakes
Ingredients
Cupcakes:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1-3 drops pink gel food coloring
  • 3 eggs, room temperature
  • 1 and ½ teaspoons vanilla extract
  • 2 and ½ cups all-purpose flour
  • 1 and ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
Filling
  • 14 ounces Marshmallow Fluff/Creme
  • 1 cup unsalted butter, softened
  • 1 and ½ teaspoons vanilla extract
Cream Cheese Buttercream:
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 2lbs confectioners sugar
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract
Instructions
Cupcakes:
  1. Line two cupcake pans with paper liners. Set aside.
  2. Preheat oven to 350 degrees (F).
  3. In a large bowl of a stand mixer, cream together butter and sugar until light and fluffy.
  4. Add food coloring, halfway through creaming.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla and beat to combine.
  7. In a medium mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda and salt)
  8. Add ⅓ of flour to mixture, beat until just combined. Add ½ the buttermilk, and beat until just combined. Add ½ of remaining flour, beat until just combined. Add remainder of buttermilk, beat until just combined. Add the rest of the flour, and beat until just combined.
  9. Fill cupcake lined tins ⅔ full.
  10. Bake 18-22 minutes, or until cake tester comes out clean.
  11. Remove cupcakes from pan, and cool completely on wire rack before filling and frosting.
Filling:
  1. In a large bowl, beat together butter, marshmallow and vanilla until light and fluffy.
  2. Spoon filling into a large piping bag fitted with a ¼ inch round or star tip.
  3. Press the tip into the top of each cooled cupcake, and apply light pressure to fill cupcake. Filling will ooze out of the top of the cupcake, but it will be covered with frosting so that's ok.
Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and cream cheese until completely combined and smooth.
  2. Add confectioners sugar and beat on low.
  3. Slowly drizzle cream into mixture and continue to beat on low just until mixture is moistened.
  4. Add vanilla, and increase speed to medium.
  5. Beat until light and creamy. Add additional cream a teaspoon at a time if needed.
  6. Frost as desired.
  7. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2014/01/pink-velvet-cupcakes.html/