# What You'll Need:
→ Pink Velvet Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk at room temperature
07 - 1/4 cup vegetable oil
08 - 1/4 cup unsalted butter, softened
09 - 2 large eggs at room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 to 2 teaspoons pink gel food coloring
→ Cream Cheese Frosting
13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
→ Optional Decorations
18 - Pink or red sprinkles
19 - Edible glitter
20 - Fresh raspberries or strawberries
# How To:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
03 - In a large bowl, beat together butter, oil, and sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and vinegar.
05 - Add pink food coloring starting with 1 teaspoon and mix thoroughly. Add additional coloring as needed to achieve desired pink shade.
06 - Alternate adding dry ingredients and buttermilk to wet mixture in three additions, beginning and ending with dry ingredients. Mix just until combined without overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
10 - Once cupcakes are completely cool, frost generously using piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.
