Ingredients
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tsp white vinegar
- 1 tbsp red food coloring
For the Pink Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- A few drops of pink food coloring
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing well.
Mix in the buttermilk, vinegar, and red food coloring. Slowly add the dry ingredients, stirring just until combined.
Divide the batter evenly among the cupcake liners, filling them about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
Beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and pink food coloring, mixing until fluffy.
Pipe or spread the frosting onto the cooled cupcakes. Top with sprinkles, edible glitter, or a cute heart decoration for extra charm! 💕