Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pink Velvet Cupcakes Recipe
    Lost? Site Map

    Pink Velvet Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Boomette's Note:

    A recipe from The Taste of Home Cookbook. I made the recipe for yellow cupcakes which is at the end. I didn't do the ganache.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric

    White Chocolate Ganache


    1. 1
      In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
    2. 2
      Fill paper-lined muffin cups two-thirds full. Bake at 350 F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
    3. 3
      Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
    4. 4
      Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator.
    5. 5
      Yellow Cupcakes : Omit pink food coloring from batter. Decorate with coarse sugar (color of your choice).

    Ratings & Reviews:

    • on December 05, 2011


      My first time making (and eating) velvet cupcakes, so I have no real frame of reference.
      I made these with DD for her 5th birthday- a really easy and child friendly recipe, that she thoroughly enjoyed making.
      She was a little disappointed that the pink of the cupcake wasn't as bright as she expected ( but she is a kid!), but apart from that, she and everybody else was very happy with the results.
      We made the white chocolate ganache for half of them and Boomette's Vanilla Buttercream Frosting#467332 for the remainder...making half quantities of each recipe ( not a huge if you like a well frosted cupcake double the quantities).
      Thanks Boomie x Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pink Velvet Cupcakes

    Serving Size: 1 (1671 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3202.8
    Calories from Fat 1657
    Total Fat 184.1 g
    Saturated Fat 111.9 g
    Cholesterol 660.4 mg
    Sodium 1996.7 mg
    Total Carbohydrate 354.1 g
    Dietary Fiber 4.5 g
    Sugars 232.0 g
    Protein 41.8 g

    Ideas from


    Over 475,000 Recipes Network of Sites