Pink Velvet Cupcakes

So, you’re telling me that it’s not too early to start posting Valentine’s Day recipes?! Not if Love from the Oven has anything to say about it. That’s where I recently saw a picture of pink velvet cupcakes. Pink velvet! I had never heard of such a thing! Red velvet, yes…but pink velvet? Anyway, I knew just the recipe I wanted to try for my own pink velvet loveliness. This chocolate cake recipe from Kevin and Amanda is my recent favorite cake recipe and I knew that with a few quick changes it would be great.

And it was, great that is. These cupcakes are tender, fluffy, and moist…all at the same time. They are also super easy since they’re just a souped-up cake mix. Yes, cake mix. Cake mix and jello and cool whip all in one week. What is going on around here? I promise I’ll get back to some “from scratch” recipes one of these days, but who am I to argue when “convenience” tastes this amazing. Not to mention, this might just be what happens when all four of your children have chicken pox simultaneously.

Wait, I almost forgot about the frosting. Oh…the frosting. I like frosting. You know in the sense that, “I’ll take a little cake with my frosting please”. Now my daughter thought this frosting was too rich. Seriously, she’s six. How does a six-year-old turn down frosting? I, however, ate it straight out of the bowl. Until the guilt kicked in, of course. That tends to happen when your standing in your kitchen eating spoonfuls of frosting. Luckily for me I have a fully functioning sense of guilt or I would definitely be in trouble.

Anyway, I loved this frosting. It’s smooth, creamy, and rich. Yes, it’s rich. It’s frosting. It’s supposed to be rich!

Pink Velvet Cupcakes

  • 1 box white cake mix
  • 1 small pkg Jello instant pudding mix (vanilla, cheesecake, or white chocolate flavor)
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1 tsp vanilla
  • pink food coloring (I used gel)
Preheat oven to 350 degrees. In a very large bowl, mix together all ingredients. Add in small amounts of pink food coloring until the desired color is achieved. Batter will be thick. Pour batter into well-greased or lined cupcake tins. Bake 15-20 minutes or until a toothpick comes out with just a few crumbs.  Cool before frosting.

Note: My cupcakes looked ever so slightly wet in a couple of spots on top but I checked and they were perfectly done.

Divine Buttercream Frosting~

  • 1/2 cup shortening (Crisco)
  • 1/2 cup butter (1 stick)
  • 4 cups powdered sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 to 1/2 cup heavy whipping cream (start with 1/3 cup, add more a needed to reach desired consistency)
Cream shortening and butter together until fluffy. Add the sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened and then beat on high until frosting is fluffy.

Note: I like to really pile on the frosting. Part of it is that I use these large decorating tips which just naturally encourage liberal frosting application. Just be warned that if you apply frosting as I do that you will need to double the frosting recipe to make enough for these cupcakes. This recipe should make about 2 dozen cupcakes. I actually made one pan and then froze the rest of the batter in a ziploc bag so I’m excited to see how that next batch of cupcakes will come out.






  1. Sara Van Heel says

    Yum! Love pink! So excited that Valentine’s day is right around the corner. Thanks for the inspiration!

  2. says

    Oh my adding pudding mix must make these heavenly! But I did notice you don’t mention adding any food coloring to the batter…?

  3. Heather says

    How much pink food coloring did you use? I just made them and also used the gel kind, but they are a peachy yellow color even though I used an entire tube of the gel. They do taste delicious though!

  4. Becky says

    Hmmmm…that is rather mysterious Heather. I wish I could say what went wrong! I don’t remember exactly how much I used…I’m sure just enough to make them pink, not likely an exorbitant amount. I wish I could help more. I’m glad they still tasted good though:-)

Leave a Reply

Your email address will not be published. Required fields are marked *