Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
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, combine the buttermilk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Add pink food coloring until desired color is reached.
- Step 4: Fill each cupcake liner about 2/3 full.
- Step 5: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely before frosting.
Notes
- Store frosted cupcakes in an airtight container in the refrigerator to keep the frosting firm.
- If you want to slightly warm a cupcake, microwave it for about 5-10 seconds – just enough to soften the crumb without melting the frosting.
- For an extra touch, top each cupcake with a fresh raspberry or a sprinkle of edible glitter before serving.
- Don't overmix the batter after adding the wet ingredients; a gentle hand will ensure tender, moist cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American