Valentines is one of my most favorite holidays…it has lots of chocolate, pink, and hearts everywhere…what could be better? OK, now I know Christmas has it’s beauty as well, but there is just something so special about all the pink & red hearts and celebrating love. BTW…it is also my Mammaw’s birthday so it is a special day just for that…and it calls for these pink velvet cupcakes for sure.
In my world Valentines Day is all about pink everything and these pink velvet cupcakes are AMAZING! Not only is the cupcake itself pink but I also tinted the icing making it a darker pink than the cupcake…giving it the perfect pink topper.
So why pink velvet and not red velvet? Well a couple of reasons…The Hubby is not a huge chocolate fan (I know there has to be something wrong with him) and secondly I LOVE pink! Sorry I know I keep mentioning my love of pink, but I don’t think I can really describe to you how much I love this color except maybe to tell you that my dream car is a pink H2 Hummer…I LOVE PINK!
OK…ok back to the cupcake. The cake itself is light but full of vanilla flavor making it a delicious cupcake even without the decadent icing…but when you top it with whipped cream cheese frosting it becomes irresistible.
Line a muffin tin with cupcake liners or spray with nonstick spray, set aside
In a medium bowl whisk together flour, baking powder, baking soda & salt, set aside
In the bowl of a stand mixer cream together butter and sugars until light and airy, about 3-4 minutes
Add in food coloring, I started with 2 drops, until just mixed in
Add in 1 egg at a time, mixing until just combined, scraping the bowl as needed
Add in vanilla
Alternating with flour and buttermilk slowly add in each in 3 parts each, mixing until just combined and scraping down the sides as needed
Add in more food coloring as needed to reach desired color
Using a large ice cream scoop divide batter into prepared muffin tin
Bake for 13-15 minutes, or until cupcake tops spring back when touched in the middle
Remove from oven and let cool for 10 minutes in pan then remove cupcakes and let cool completely on wire rack
For the frosting:
In the bowl of a stand mixer with a whisk attachment whip cream cheese until smooth
Add in butter and whip until light and airy
Slowly add in powder sugar, in 1/2 cup intervals, whipping until smooth until adding additional powder sugar
Beat in vanilla
Taste and add in more powder sugar until desired sweetness is reached
If you would like to make a colored frosting add in desired food coloring, starting with 1-2 drops adding more as needed
Once cupcakes are cooled place frosting into a piping bag or using a knife cover cupcakes
Sprinkle with preferred sprinkles
Serve & ENJOY!!
Store in the refrigerator if not using right away, but let come to room temperature before serving
Each cupcake is 17 WW Smart Points:
Calories from Fat 132
Total Fat 14.7g
Saturated Fat 9.0g
Total Carbohydrates 50.7g
Vitamin A 10% - Vitamin C 0% - Calcium 6% - Iron 5%
Nutrition Grade F
OK so we all understand the cupcake is delicious now lets talk about this whipped icing. This is the lightest cream cheese frosting I have ever made. I whipped it until it was super light and airy before I added in any powder sugar…then when the powdered sugar is added in it whips up to a light and very airy frosting…perfect for these already light cupcakes.
OK, so for full disclosure there is nothing skinny about these decadent cupcakes…but don’t worry they are SO WORTH IT, and a perfect little Valentines Day treat for you and all those you love (or hope to love)!