INGREDIENTS 1 ¼ cups all-purpose flour ¾ teaspoon baking powder ⅛ teaspoon baking soda ⅛ teaspoon salt ½ cup unsalted butter, room temperature ½ cup granulated sugar 2-3 drops pink food coloring 2 eggs, room temperature 1 teaspoon vanilla extract ½ cup buttermilk, room temperature Cream Cheese Frosting 4 ounces cream cheese, softened to room temperature ½ cup unsalted butter (1 stick), room temperature 3-4 cups powdered sugar 1 teaspoon vanilla extract 2-3 tablespoons heavy cream DIRECTIONS For the cupcakes Preheat oven to 350 degrees F. Line cupcake tins with liners and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy on medium speed, about 3 minutes. Beat in the food coloring. Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract. Reduce the speed to low and slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Divide batter into prepared baking liners. Bake for 18 – 20 minutes or until a toothpick inserted into the center comes out clean. For Cream Cheese frosting In the bowl of an electric mixer, beat butter and cream cheese on medium high until completely smooth about 2-3 minutes. Reduce speed to low and add sugar, one cup at a time. Beat on low until combined. Add vanilla extract and heavy cream and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy. If buttercream is not thick enough, place in fridge for 20 minutes to an hour until firm enough to pipe.