Pink Velvet Cupcakes with Cream Cheese Frosting

Moist pink velvet cupcakes with whipped cream cheese frosting. A fun homemade treat for Valentine’s Day or any day!

Pink velvet cupcakes with cream cheese frosting recipe from @bakedbyrachel

I thought we were in the clear sickness wise. It was too good to be true when no one was immediately sick after the first kiddo came down with the bug last week. Now another one is down for the count. Fingers crossed we can get through this quickly. It stinks not being able to do much to help. Of course I’m also keeping my fingers tightly crossed that I manage to make it through this without getting sick.

These are the kinds of days that grocery delivery service would be amazing. Unfortunately, in our area that doesn’t exist. Southern New Hampshire stores really needs to get on that. It’d be such a huge hit, especially in the cooler months.

Sooo… did you hear the news? Punxsutawney Phil didn’t see his shadow! That supposedly means an early Spring. I mean, it’s a giant rodent predicting the weather and the future so take it with a grain of salt. But I’m willing to be a bit hopeful that it turns out to be true. It’s a 50/50 chance.

Also, we just discovered the new show ‘Colonoy’. It reminds me a lot of a post war or post apocalyptic type scenario… you know, the popular theme these days. A city surrounded by a wall, military type forces have taken over, people are sneaking around and trying to fight back… the usual. I haven’t decided if I like it or not yet. I figure, most new shows usually require at least 2-3 episodes to really know if it’s worth continuing to watch or not. The pilot gives you just enough info to be intrigued to move on to the second episode.

Pink velvet cupcakes with cream cheese frosting recipe from @bakedbyrachel

I’m a huge chocolate cake fan, but I also love vanilla. So, what’s a vanilla loving girl or guy to do around the holidays that are full of red velvet… aka chocolate cake?

Pink velvet!

The perfect festive treat when you really crave a moist vanilla cupcake.

This small batch moist pink velvet cupcake recipe is an absolute perfect way to celebrate Valentine’s Day…or any day! Top them off with whipped cream cheese frosting and festive heart sprinkles for an extra special and flavorful treat!

Be sure to add these homemade pink velvet cupcakes with cream cheese frosting to your holiday plans! Pair with red velvet cupcakes to satisfy every craving!

Pink velvet cupcakes with cream cheese frosting recipe from @bakedbyrachel

Pink Velvet Cupcakes with Cream Cheese Frosting

Moist pink velvet cupcakes with whipped cream cheese frosting. A fun homemade treat for Valentine's Day or any day!
Prep Time5 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcake, Valentine's Day
Servings: 7 cupcakes



  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1 egg white
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 C all purpose flour
  • 1/2 C plain or vanilla yogurt
  • 2-3 drops Americolor dusty rose


  • 6 oz cream cheese softened
  • 1/4 C unsalted butter softened
  • 3 C powdered sugar
  • 1/4 tsp vanilla extract
  • Sprinkles optional


  • Preheat oven to 350°F. Line a cupcake pan with 7 paper liners. 
  • In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in egg white and vanilla, followed by salt and baking powder. Scrape the bowl as needed. Alternate additions of flour and yogurt until they are completely mixed in with no streaks remaining. Finally, add 2-3 drops gel food coloring, mixing well until fully combined and no streaks remain. Scrape sides and bottom of bowl to ensure all batter is tinted. 
  • Divide batter between prepared liners using a large cookie scoop. 
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 2-5 minutes or until easy to handle. Transfer to a wire rack to cool completely. 
  • In a large bowl or stand mixer, cream together cream cheese and butter until smooth. Mix in vanilla, followed by powdered sugar, adding in small batches until fully combined. Frost as desired. If decorating with sprinkles, apply immediately. 


A jumbo round piping tip was used for this recipe.
An original recipe from Baked by Rachel

Items used in this recipe:

This post contains affiliate links.

Pink velvet cupcakes with cream cheese frosting recipe from @bakedbyrachel
Share this:

46 Responses to “Pink Velvet Cupcakes with Cream Cheese Frosting”

  1. #
    Taylor @ Food Faith Fitness — February 3, 2016 at 6:16 am

    Cream cheese frosting….. so good! These cupcakes are the cutest and devour status! I definitely think I need a batch for Valentines Day this year, and next year, and the year after that, and maybe everyday in-between! ;)

    • #
      Rachel — February 4, 2016 at 7:23 am

      Thanks Taylor!

  2. #
    Shashi at RunninSrilankan — February 3, 2016 at 9:23 am

    Yes to an early spring! And what’s the best way to celebrate the good news – but make these cupcakes right? Heck – it’s Wednesday – half way through the week and that needs these cupcakes too – right? :)
    Love the idea behind a “pink velvet cupcake! And my fingers are crossed too – hoping you don’t get sick and everyone that is are all better soon!

    • #
      Rachel — February 4, 2016 at 7:23 am

      HUGE yes to an early spring lol. I’m so ready. And thank you! Fingers crossed everyone else stays healthy!

  3. #
    Jocelyn @BruCrew Life — February 3, 2016 at 9:48 am

    Yay for no shadow and a shorter winter! My fingers are crossed that’s really true!!! I would like it to stay warm outside! Although if I had soft fluffy pink cupcakes with frosting and sprinkles…I could deal with chilly weather. As long as I’m inside wrapped in a blanket!

    • #
      Rachel — February 4, 2016 at 7:24 am

      It would be amazing to move right into spring right now but they’ve been talking about the nasty ‘s’ word on the news lately. Boo!

  4. #
    Danae @ Recipe Runner — February 3, 2016 at 10:12 am

    I think Phil was confused because Colorado just got over a foot of snow dumped on us…maybe we don’t apply to the early spring. I think I’ll sulk over all this snow and cold weather and bake these cupcakes because they look pretty darn tasty!

    • #
      Rachel — February 4, 2016 at 7:25 am

      Hahaha True… maybe Colorado is in it’s own bubble. ;) Spring will come eventually!

  5. #
    allie @ Through Her Looking Glass — February 3, 2016 at 10:43 am

    Gorgeous cupcakes, Rachel. Such a pretty pink! I love them, and all my boys who don’t care a fig about color would scarf them down in a hurry too! Because they look incredibly moist and delicious and the frosting looks to die for. Hope you can stay well and no one else at your house catches it.

    • #
      Rachel — February 4, 2016 at 7:25 am

      Thanks so much Allie!

  6. #
    Amanda | The Cinnamon Scrolls — February 3, 2016 at 1:26 pm

    Sorry to hear that your little ones have been sick! I’ve been in the same boat the past week — got this cough I just cannot shake! ‘Tis the season, I suppose. These pink velvet cupcakes totally brightened my day though! They look so pretty and perfect for V-Day! :)

    • #
      Rachel — February 4, 2016 at 7:25 am

      I hope you’re feeling better soon! And thank you!

  7. #
    Mary @chattavore — February 3, 2016 at 8:24 pm

    These are so pretty! And that icing…wow!

    • #
      Rachel — February 4, 2016 at 7:25 am

      Thanks Mary!

  8. #
    Heather @ Boston Girl Bakes — February 7, 2016 at 2:02 pm

    Ooh these are so pretty! And a fun way to switch it up from red velvet!

    • #
      Rachel — February 8, 2016 at 7:11 am

      Thanks so much Heather!

  9. #
    Anam — July 14, 2016 at 12:34 am

    These look amazing! Just wondering, is the frosting just enough to cover the 7 cupcakes or would there be any leftover ?

    • #
      Rachel — July 14, 2016 at 7:53 am

      You will likely have leftover frosting. It really depends on how generously you frost them.

  10. #
    Mindy — August 22, 2016 at 4:12 pm

    Love your recipe! I have already made these several times. First they are delicious and second the small quantity is perfect!

    • #
      Rachel — August 23, 2016 at 11:31 am

      Thanks so much, Mindy! I’m glad you’ve enjoyed the cupcakes! :)

  11. #
    Elle Conner — November 19, 2016 at 8:07 am

    Hi Rachel-
    Can instant pudding be used as an alternative in the place of yogurt?

    • #
      Rachel — November 20, 2016 at 8:06 am

      I would not recommend doing that for this recipe.

  12. #
    Danielle — January 13, 2017 at 12:42 pm

    How well do these hold up over night? Baking these and some other flavors for a party. Hoping I can do in advance and they’ll stay moist.

    • #
      Rachel — January 14, 2017 at 8:08 am

      You could definitely make them a day ahead with no issue.

  13. #
    Tracy — February 6, 2017 at 5:46 pm

    Can the recipe be doubled or tripled without any issue? I need to make 2 dozen cupcakes and would love to try these. They look amazing!

    • #
      Rachel — February 7, 2017 at 7:06 am

      Yes, increasing should be fine.

    • #
      Zgirl — March 26, 2019 at 10:00 am

      Do you need to refrigerate cupcakes if making a day ahead?

    • #
      Rachel — April 1, 2019 at 6:04 am

      Typically no it isn’t necessary. However, if your house is on the warmer side, you may want to consider it to keep the frosting from becoming too soft.

  14. #
    Rowena — February 15, 2017 at 3:28 am

    I made it for Valentine’s day! And my children loves it! It’s a recipe to keep.

    • #
      Rachel — February 15, 2017 at 7:30 am

      So glad everyone loved them! :)

  15. #
    Becky — February 2, 2018 at 12:28 am

    Can this recipe be used for a cake? And if so, same measurements for the ingredients? I’m just getting my toes wet in this sweet thing we call BAKING 🙊

    • #
      Rachel — February 4, 2018 at 8:10 am

      It definitely could be. You’d need to increase the recipe several times depending on your cake pan size and adjust the cook time.

  16. #
    Latoria McKelvey — February 9, 2018 at 3:46 pm

    Can you use Cake flour instead of all purpose flour?

    • #
      Rachel — February 11, 2018 at 6:12 pm

      That should work fine. You may need to increase the flour slightly as the substitution ratio isn’t 1:1. Enjoy!

  17. #
    Mel — December 20, 2018 at 7:53 pm

    Where can you purchase the heart sprinkles you used for these cupcakes? They’re adorable!

    • #
      Rachel — December 21, 2018 at 6:28 am

      I believe the ones used were from a Target mix around Valentine’s day.

  18. #
    Dana Proctor — January 18, 2019 at 11:47 am

    Hi! What is the reason for using just an egg white instead of the whole egg?

    • #
      Rachel — January 20, 2019 at 4:29 pm

      Using an egg white only produces a whiter cupcake, offering a better base to color.

  19. #
    Diana — May 20, 2019 at 2:18 am

    These soft fluffy pink cupcake looks so cute and tasty. The icing is so perfect. I will definitely give it a try.

    • #
      Rachel — May 20, 2019 at 6:03 am


  20. #
    Tina — February 11, 2020 at 9:21 pm

    Can U
    I make these ahead, freeze them about 2 weeks? Then frost them the day I need them for the party?

    • #
      Rachel — February 13, 2020 at 7:26 pm

      You can absolutely make ahead and froze the day of! Just be sure to cool completely and wrap well prior to freezing.

  21. #
    Barb L — February 13, 2021 at 9:54 am

    Cannot see comments?

    • #
      Rachel — February 13, 2021 at 12:25 pm

      They are not currently working on desktop but are viewable on mobile.

  22. #
    Barb L — February 14, 2021 at 8:45 am

    Made these for Valentine’s Day. Excellent! Will make again. Thank you for the excellent recipe…so flavorful and moist.

    • #
      Rachel — February 15, 2021 at 6:39 am

      So glad you enjoyed them, Barb!

Leave a Comment