Pink Velvet Cupcakes A Valentines My Scrumptious Valentine Treats

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
3. In a large bowl, cream together softened butter and sugar until light and fluffy using an electric mixer.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. In a separate small bowl, whisk together vinegar, buttermilk, and food coloring.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix.
7. Fill each cupcake liner about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cupcakes cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely before frosting.
10. In a large bowl, beat softened cream cheese and butter until smooth and creamy.
11. Gradually add sifted powdered sugar, beating on low speed until incorporated. Stir in vanilla extract and salt. Beat until smooth and fluffy.
12. Once cupcakes are completely cool, frost generously with cream cheese frosting. Use a piping bag for a fancier look, or simply spread with a knife.
13. Sprinkle with decorative sprinkles.