Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 1/4 cups
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Large eggs: 2
- Pink food coloring: 1-2 tablespoons
- Vanilla extract: 1 teaspoon
- White vinegar: 1 teaspoon
- Unsalted butter, softened: 1 cup
- Powdered sugar: 3 cups
- Milk: 2-4 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, whisk together the buttermilk, oil, eggs, pink food coloring, and vanilla extract.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Stir in the white vinegar.
- Step 5: Fill the cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Step 6: For the frosting, beat the softened butter in a large bowl with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating until smooth. Add the milk, one tablespoon at a time, until the desired consistency is reached. Frost the cooled cupcakes.
Notes
- Store unfrosted cupcakes at room temperature in an airtight container for up to 2 days, or frosted cupcakes in the refrigerator.
- If refrigerating, let the frosted cupcakes sit at room temperature for about 30 minutes before serving to soften the buttercream.
- Garnish these festive cupcakes with edible glitter or pink sugar sprinkles for an extra touch of elegance.
- For a richer flavor and deeper color, bloom the cocoa powder in the warm buttermilk mixture for a few minutes before adding to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American