I wanted to make pink velvet cupcakes for our daughter’s fourth birthday, but she insisted on a Palace Pets Birthday cake. So when the girls asked to bake their Daddy cupcakes one rainy afternoon, I thought, hmmmm…maybe I can convince them to try these! I mean who wouldn’t love Pink Velvet Cupcakes with White Chocolate Frosting?
Plus with Valentine’s Day on tap and our recent Dollar Tree cupcake liner purchases, I knew we had all the fixings for these moist, delicious, yet festive cupcakes! And conversation hearts make the perfect sprinkles!
But contrary to the title, pink velvet is not like red velvet, there’s no chocolate in these babies! Just good old-fashioned white cake tinted pink, but using buttermilk instead of regular milk. Not sure if this makes them velvety, but they sure are delish!And we added some white chocolate chips to the buttercream frosting and wow, what a rich yet scrumptious frosting! Paired with this pink velvet cupcake recipe from Taste of Home, these cupcakes weren’t too sweet. It helps that the cake is light on sugar, but big on taste!
So if you are thinking of whipping up a special treat for someone you love, try these, with my white chocolate buttercream recipe below! Nothing says “I LOVE YOU” like a Pink Velvet Cupcake with White Chocolate Frosting!
- 1/2 cup white chocolate chips or 4 oz. white chocolate bar
- 1/3 cup heavy whipping cream
- 1 cup butter (1 stick salted, 1 stick unsalted)
- 3-5 cups powdered sugar
- 1 tsp vanilla
- Additional whipping cream
- Start by melting the chocolate with 1/3 cup heavy whipping cream. If microwave, melt at :30 increments on 50% power. Takes around 1:30 to complete, stirring in between.
- Mix butter
- Add sugar
- Add Vanilla
- Add melted white chocolate mix
- Add additional heavy whipping cream to desired consisitency
- I like just one stick of salted butter, if you only have unsalted butter add a dash of sea salt!
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