How to Make Pink Velvet Cupcakes

• Preheat your oven to 350°F (175°C).
• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
• In a large bowl, beat the softened butter until creamy. Gradually add the granulated sugar and beat until light and fluffy.
• Add the egg and vanilla extract to the butter mixture and beat until fully combined.
• In a separate bowl, mix the buttermilk and food coloring together.
• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, mixing until just combined.
• Divide the batter evenly among cupcake liners, filling each about two-thirds full.
• Bake for 18-20 minutes until a toothpick inserted comes out clean.
• Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
• Beat the cream cheese and butter together in a large bowl until smooth.
• Gradually add the powdered sugar and mix until well combined.
• Stir in the vanilla extract and add heavy cream until desired consistency.
• Frost the cooled cupcakes generously with the cream cheese frosting.
• Optional: Top with sprinkles or fresh berries before serving.