Description
Celebrate love with our delightful Pink Velvet Cupcakes! These charming treats are perfect for any occasion, from Valentine’s Day to birthdays. With their soft, fluffy texture and a rich vanilla flavor enhanced by sour cream, these cupcakes are not only visually stunning but also incredibly delicious. Topped with creamy frosting and optional festive sprinkles, they’re sure to impress anyone who takes a bite. Best of all, you can whip them up in under 30 minutes! Whether you’re hosting a gathering or simply treating yourself, these Pink Velvet Cupcakes will bring joy and sweetness to your day.
Ingredients
Scale
- 1 white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 4 egg whites (room temperature)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3–4 drops pink food coloring
- 1/2 cup Valentine sprinkles (optional)
- 1 cup butter (softened)
- 3/4 cups shortening (such as Crisco)
- 5 tablespoons milk
- 2 teaspoons clear vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven to 325°F and line cupcake pans with liners.
- In a mixing bowl, whisk together the cake mix, flour, sugar, and salt.
- Gradually add water, sour cream, egg whites, vegetable oil, vanilla extract, and food coloring; mix until combined.
- If desired, fold in Valentine sprinkles for a funfetti effect.
- Fill liners two-thirds full with batter and bake for about 22 minutes until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- Mix softened butter and shortening until creamy; gradually add milk and powdered sugar to achieve desired frosting consistency.
- Frost cooled cupcakes and top with additional sprinkles if desired.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (95g)
- Calories: 300
- Sugar: 24g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg