The cutest dessert for Valentine’s Day are these Dye-Free Pink Cupcakes! They’re fun to make, 100% delicious, and naturally beautiful. Whether you’re celebrating love, a birthday, hosting a tea party, or just craving a pretty treat, these cupcakes deliver. Plus, you can use dye-free food coloring or natural raspberry juice to get that perfect pink hue.
Table of Contents
Why I Love This Recipe
- Naturally Colorful: I try as much as I can to create colorful recipes without using dyes and these Pink Cupcakes are no exception. Looking for more dye-free treats? Try my Spinach Cake Muffins and Red Beet Pancakes!
- Kid-Approved Fun: Kids love helping mix the batter and, of course, enjoying the vibrant and tasty results. A perfect Valentine’s Day recipe the whole family can make together!
- Versatile Treat: Whether it’s a pink-themed birthday, Valentine’s Day, or just dessert craving, these cupcakes fit the bill. You can dress them up with dye-free sprinkles or keep them simple.
The Ingredients
- All-Purpose Flour: Provides the structure for the cupcakes.
- Baking Powder: Helps the cupcakes rise and stay fluffy.
- Unsalted Butter: Adds richness and moisture.
- Vanilla Extract: Provides a warm, sweet flavor.
- Sugar: Sweetens the cupcakes perfectly.
- Eggs: Bind the ingredients and add structure.
- Milk: Keeps the cupcakes moist.
- Dye-Free Red Food Coloring or Powder: Pink is the perfect color for celebrating love! I’ve tried a few dye-free options. Watkins Dye-Free Food Coloring is works well, but Pink Pitaya Powder delivers the most vibrant hue.
- Powdered Sugar (for frosting): Gives the frosting its sweetness.
- Heavy Cream or Milk (for frosting): Makes the buttercream frosting creamy and smooth.
*See the recipe card below for a full list of ingredients and measurements.*
Substitutions and Additions
- Raspberry Juice: If you wanted to skip the food coloring all together you could use raspberry juice instead. I’ll put the substitution measurements in the recipe card below so you can know how to do it either way!
- Dairy-Free: Substitute plant-based milk and butter to make a dairy-free version.
- Gluten-Free: Use a cup for cup gluten-free flour blend.
- Dye-Free Sprinkles: Add extra fun with festive Valentine’s Day dye-free sprinkles.
How to Make Dye-Free Pink Cupcakes
Step 1: Preheat oven to 350°F. In a bowl, whisk together the flour, baking powder and salt.
Step 2: In the bowl of a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, and mix until combined. Add the vanilla, milk and food coloring.
Step 3: Gradually add the flour mixture to the wet mixture until combined.
Step 4: Fill greased muffin cups about 2/3 full.
Step 5: Bake for 22 minutes or until a toothpick inserted in the center comes out clean. For mini muffin tin, bake for 15 minutes.
Step 6: Make frosting according to instructions below. Ice cupcakes once completely cooled.
Tips and Tricks
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the best results.
- Don’t Overmix: Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Decorating Fun: Top with sprinkles or fresh berries for a whimsical touch.
- Cool Before Icing: Allow the cupcakes to cool completely before decorating with icing and sprinkles.
- Dye-Free Color Tip: Keep in mind that dye-free food coloring is naturally less vibrant than traditional dyes. You may need to use a bit more to achieve the hue you want. Also, note that the cupcakes may lose some of their color during baking.
FAQs
Freeze unfrosted cupcakes in an airtight container or ziplock bag for up to three months. Thaw and frost when ready to serve.
Store these cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
Try raspberry juice, beet juice or beet powder, pomegranate juice or pink pitaya powder for beautiful, natural pink hues.
More Valentine’s Day Treats
These Dye-Free Pink Cupcakes are the most adorable treat you could ever whip up! They’re delicious, super cute and easy to make! If you want more recipes like this, explore my Valentine’s Day category page. And as always, leave a comment and rating below!
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Dye-Free Pink Cupcakes for Valentine’s Day
Ingredients
For the Cupcakes:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 2 large eggs
- 3/4 cup milk
- dye free red food coloring or powder (options linked in notes below)
For the Frosting:
- 2 sticks unsalted butter, room temperature
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons heavy cream or milk
- dye free red food coloring or powder (options linked in notes below)
Instructions
- Preheat oven to 350°F.
- In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, and mix until combined. Then add the vanilla, milk and food coloring.
- Gradually add the flour mixture to the wet mixture until combined.
- Fill greased muffin cups about 2/3 full. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. For mini muffin tin, bake for 15 minutes.
- Allow the cupcakes to cool completely before frosting and adding sprinkles.
To make the frosting:
- In the bowl of a standing mixer or with a hand mixer, combine the butter, powdered sugar, and vanilla extract. Whip until thoroughly combined.
- Add the heavy cream or milk, and continue whipping until thick, fluffy, and creamy. Add the food coloring until desired color is reached.
If you want to use raspberry juice instead of food coloring:
- *In the cupcakes, substitute the food coloring for 1/2 cup raspberry juice and use 1/2 cup milk instead of 3/4 cup.
- *In the frosting, substitute the food coloring for 4 tablespoons raspberry juice.
Purple on the inside!!!
These were great and tasty! The inside of the cupcake was definitely more purple than pink, but the frosting was a great shade of dark pink.
oh i love that you don’t use artificial coloring! definitely pining these tips for when this kiddo gets older.