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Pink velvet cupcakes topped with a white chocolate buttercream.

Pink Velvet cupcakes

Soft and extra moist pink velvet cupcakes topped with a white chocolate buttercream frosting. Perfect for your loved one on Valentine's Day!
Prep Time 15 mins
Cook Time 20 mins
30 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 36 cupcakes
Calories 203 kcal


  • Electric mixer
  • Stand mixer with paddle attachment
  • Mixing bowls
  • Measuring cups and spoons
  • Silicon Spatula
  • Standard cupcake tins
  • Piping bag with Star tip


Pink velvet cupcakes

  • 2 cups cake flour
  • teaspoon baking soda
  • ½ cup unsalted butter room temperature
  • ½ cup vegetable shortening
  • 2 cups granulated sugar
  • 5 large eggs separated and divided
  • 1 tablespoon vanilla extract
  • 2 teaspoon almond extract
  • 2 drops pink food coloring Americolor gel
  • 1 cup buttermilk

White chocolate buttercream frosting

  • cup confectioner's sugar
  • ½ tablespoon Vanilla extract
  • ½ cup unsalted butter
  • cup heavy cream
  • 4 oz white chocolate melted


Pink Velvet cupcakes

  • Preheat oven to 350°. Line two standard cupcake tins with liners. Set aside.
  • In a small bowl, whisk the cake flour and baking powder together. Set aside.
  • In a large bowl with an electric mixer, cream together the butter, vegetable shortening and sugar until well blended. Add in one egg yolk at a time waiting for previously added yolk to be fully incorporated. Scraping bowl in between as necessary.
  • Add in vanilla extract, almond extract and pink food coloring. Mixture should be very fluffy.
  • Add in the cake flour and then the buttermilk. Alternate beginning and ending with dry ingredients until batter is fully incorporated.
  • In another bowl, whisk egg white until medium peaks form. Fold them gently into the batter until combined.
  • Add batter into each liner until they are ½ to ⅔ full. Bake for 20 minutes or until knife inserted in the center comes out clean. Let them cool in the pans for 5 minutes and transfer to wire racks to complete cooling.

White chocolate buttercream frosting

  • In a microwavable bowl, melt white chocolate at 30 second intervals until completely melted. Set aside and let it cool for at least two minutes before adding to the buttercream.
  • While the chocolate is cooling, in a stand mixer fitted with a paddle attachment, cream butter until light and fluffy. Slowly add in the confectioner's sugar, vanilla, heavy cream until incorporated. Add in cooled white chocolate and blend until combined. Add frosting to piping bag. Pipe cupcakes. Serve and enjoy!


Serving: 36cupcakesCalories: 203kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 42mgSodium: 59mgPotassium: 38mgFiber: 1gSugar: 21gVitamin A: 219IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Keyword Valentine's Day, Pink Velvet, white chocolate, buttercream
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