Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.1/2 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate small bowl or liquid measuring cup, whisk together the buttermilk, white vinegar, and pink food coloring until evenly combined and vibrantly pink.1 teaspoon white vinegar, 1 cup buttermilk, at room temperature, 2-3 tablespoons pink food coloring (gel is recommended for vibrancy)
- In another very small bowl, combine the unsweetened cocoa powder with a tablespoon of the buttermilk mixture to create a smooth paste. This helps prevent cocoa clumps and distributes the color more evenly. Add the remaining pink food coloring to the buttermilk mixture if a deeper pink is desired.2 tablespoons unsweetened cocoa powder, 2-3 tablespoons pink food coloring (gel is recommended for vibrancy)
- Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the buttermilk mixture and mix. Repeat, alternating dry and wet ingredients, ending with the dry ingredients. Do not overmix.
- Gently fold in the cocoa paste until just incorporated.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about ½ cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.4 cups powdered sugar, sifted
- Once all the powdered sugar is added, gradually add the milk or heavy cream, vanilla extract, and pinch of salt (if using). Beat on medium-high speed until the frosting is light, fluffy, and smooth, about 3-5 minutes.1/4 cup milk or heavy cream, 1 1/2 teaspoons vanilla extract, pinch salt (optional, to balance sweetness)
- If you want to tint the frosting, add a very small amount of pink food coloring and mix until the desired shade is achieved.extra pink food coloring (optional, for tinting the frosting)
- Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag fitted with your favorite decorating tip.
- Add sprinkles, edible glitter, or a few extra swirls of frosting for a festive finish.
Notes
Store unfrosted cupcakes in an airtight container for up to 2 days. Frosted cupcakes can typically be stored at room temperature for up to 24 hours, provided your kitchen is cool and not excessively humid. For longer storage, refrigerate frosted cupcakes in an airtight container for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months.