Pink Velvet Valentine’s Cupcakes – A Sweet Treat for Your Loved Ones

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream the Butter and Egg:

In a large bowl, beat the softened butter until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and beat until well combined.
Add the Wet Ingredients:

In a small bowl, mix the buttermilk and vinegar. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Color the Batter:

Add the red food coloring and mix until the batter reaches your desired shade of pink. If using gel food coloring, start with a small amount and gradually add more for a deeper color.
Fill the Cupcake Liners:

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake the Cupcakes:

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting:

In a medium bowl, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, until you reach the desired consistency. Add the vanilla extract and a pinch of salt, and beat until combined.
Frost the Cupcakes:

Once the cupcakes have cooled completely, frost each with a generous amount of cream cheese frosting using a spatula or piping bag.
Decorate:

For an extra touch, sprinkle heart-shaped sprinkles or edible glitter on top of the cupcakes for a festive, romantic look.
Serving and Storage Tips: