Pink Velvet Cupcakes

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My husband is on a committee at his office for morale.  He offers his team incentives for doing certain things requested by his committee.  One time it was Jeans Day. This time around he’s bringing cupcakes from me, so I decided to do it up for Valentine’s Day. This post contains affiliate links. 

These little wonders are Pink Velvet Cupcakes and a perfect treat for your favorite Valentine.  They are a dark pink chocolate cupcake topped with pink cream cheese frosting.  

The best part is that they have a secret heart cut out inside with cream cheese filling! I know you’ll just love these as much I do!

How to make Pink Velvet Cupcakes

To make these super easy, I used a white box cake mix and added chocolate pudding mix to the batter. Did you know there are several ways to make a box cake mix taste like homemade?  One is adding pudding mixes or another is adding sour cream. I like to do both of these. 

Another way is using buttermilk in place of the liquid in a cake mix. It will really help make it taste homemade.  

I also used Americolor gel food coloring in a bright Electric Pink. Due to the chocolate pudding, your cupcakes will come out a beautiful dark pink color.

For the secret heart center, I used the heart-shaped cookie insert from a Linzer cookie cutter to remove the heart of the cupcake. 

Cream Cheese Frosting

This cream cheese frosting recipe is the one I used. I’ve included it in this recipe.  It is my go-to cream cheese frosting recipe.  It’s very easy to make and also very forgiving, so if you feel your frosting is too thick or too thin, you can easily add more powdered sugar or cream to get the consistency you want.  

When the frosting is ready, I take about 1/2 cup of the cheesecake frosting out of the batch and put it into a sandwich baggie to fill the hearts before adding the pink food coloring.

I like to whip it for an additional 5-7 minutes to really make it fluffy and light.  I added just a touch of the same Electric Pink gel food coloring because I wanted a pale pink color. It came out just perfect for the color I wanted.

Then, I use an extra large star tip to frost the cupcakes in swirls.  Next, I stand the frosting bag up in a large cup and fill it with about half the frosting.  That amount usually does about half the cupcakes.  Then, I refill with the rest of the frosting and finish the cupcakes.  

I recommend putting the finished cupcakes in the fridge so that frosting will stay nice until it’s time to deliver them to my husband or serve them at the dinner. 

More Cupcake Recipes

• Cheesecake Banana Cupcakes
• Chocolate Bourbon Pecan Pie Cupcakes
• Smores Cupcakes
• Pumpkin Cheesecake Cupcakes
• Rainbow Unicorn Cupcakes

More Valentine Desserts

• Valentine Swirl Cheesecake Bars
• Valentine Bear Cupcakes
• Valentine Volcano Cookies
• Love Bug Monster Valentine Cupcakes
• Valentine’s Day Love Bombs

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Yield: 24 cupcakes

Pink Velvet Cupcakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients

Cupcake Batter

• 1 box of white cake mix
• 1 1/4 cups of buttermilk
• 1/3 cup of canola oil
• 1/2 cup of sifted flour
• 3 eggs
• 1/2 package of dark chocolate pudding mix
• 3-4 large drops of Americolor gel food coloring in Electric Pink

Cream Cheese Frosting:

• 1/2 cup of butter (1 stick), slightly softened
• 8 oz cream cheese, softened
• 3-4 cups of powdered sugar
• 2-5 tablespoons whipping cream
• 1 tsp vanilla
• A small drop of Americolor gel food coloring in Electric Pink

Instructions

Preheat oven to 350 F degrees. Get muffins tins ready with cupcake papers.

Combine box cake mix, chocolate pudding mix, oil, flour, buttermilk, and eggs.

Mix for 30 seconds to combine well.

Add the food coloring. Then, mix for 2 minutes on Medium.

Fill cupcake tins 2/3 full of cake batter.

Bake for 15 minutes or until toothpick comes out clean from center.

While the cupcakes are baking, make the filling. Beat the cream cheese until whipped (about 1-2 minutes.)

Add 1 cup of the powdered sugar and beat well.

Add the rest of the powdered sugar, vanilla, and cream. Beat on medium high for 3-4 minutes.

Once cupcakes are cool, cut small hearts into the centers.

Take a small ziplock bag and fill it with about 1/2 cup of the cream cheese frosting.

Snip off a small corner and fill each heart with the cream cheese.

Add the drop of food coloring to the rest of the frosting.

Finish the cupcakes with a pink cream cheese frosting.

Add finishing touches such as sanding sugar.

Nutrition Information:

Yield:

24 cupcakes

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 95mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 2g

Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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