Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Red food coloring (gel or liquid) – amount to desired pink shade
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Gradually add the boiling water while mixing on low speed. The batter will be thin. Add red food coloring, mixing until desired pink shade is achieved.
- Step 3: Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Step 4: While cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add milk and vanilla extract and beat until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Step 5: Once cupcakes are completely cool, frost them with the vanilla buttercream frosting. You can use a piping bag for decorative frosting or simply spread it on with a knife.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a delightful warm-up, gently microwave individual cupcakes for 10-15 seconds; this softens the cake without melting the frosting.
- Elevate your presentation by adding fresh berries or a sprinkle of edible glitter to the frosted cupcakes.
- To achieve a vibrant pink hue, use gel food coloring as it tends to provide a more intense color than liquid food coloring.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American