Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon red food coloring
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pink sprinkles for decoration (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line the muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and cocoa powder.
  3. In another bowl, mix oil, egg, vanilla, buttermilk, and food coloring until combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined (do not overmix).
  5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a mixing bowl, beat together cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.
  9. Once cupcakes are cooled, frost each with the cream cheese icing and top with pink sprinkles, if desired.