Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp pink food coloring (liquid or gel)
- 2 tbsp red food coloring (liquid or gel)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine buttermilk, oil, eggs, vanilla, almond extract, and food colorings. Whisk until smooth.
- Pour wet ingredients into dry and mix until just combined — do not overmix.
- Divide batter evenly among cupcake liners (fill each about 2/3 full).
- Bake for 17–19 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For a natural pink hue, reduce cocoa to 2 tbsp and add 2 tbsp beet powder (flavor will be earthier).
- Frosting is best piped onto cooled cupcakes using a star tip.
- Use gel food coloring for more vivid color without thinning the batter.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 245 Kcal
- Sugar: 21g
- Sodium: 212mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 44mg
