Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 tbsp pink food coloring (gel preferred for vibrant color)
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 1 cup (226g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 2-3 tbsp milk or heavy cream
  • 2 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. In a small bowl, whisk together pink food coloring, vinegar, and baking soda. This will create a bubbly reaction. Immediately add this mixture to the batter and mix until evenly colored.
  7. Fill each cupcake liner about 2/3 full.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. In a large bowl, beat softened butter until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating on low speed until combined.
  12. Add milk or heavy cream and vanilla extract. Beat on medium-high speed for 2-3 minutes, until light and fluffy.
  13. Frost the cooled cupcakes with the vanilla buttercream. Use a piping bag and decorative tip for a fancy swirl, or simply spread it on with a knife.