FOR CUPCAKES:

1 ¼ cups all-purpose flour

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup granulated sugar

½ cup butter , cold, cut into pieces

2 eggs

1 tsp vanilla

½ cup buttermilk*

5-6 drops pink food coloring

Pink candy pearls (optional)

**Buttermilk substitute =

1 tablespoon lemon juice +

enough milk to make 1 cup

FOR FROSTING:

4 oz. cream cheese , softened

½ cup butter , softened

3 cups powdered sugar

1 tsp vanilla 

1-2 Tbsp heavy cream

Preheat oven to 350°F. Line cupcake pan with paper liners.

In a large bowl or mixer, combine dry ingredients. Using a knife or pastry cutter, cut butter into dry mixture.

Add in eggs, one at a time. Next, add buttermilk & vanilla.

Finally, add drops of pink coloring, mix well until fully combined. Scoop batter into prepared liners.

Bake for 18-20 minutes or until toothpick inserted comes out clean. Cool in pan for 2-5 minutes or until easy to handle. Transfer to wire rack to cool completely.

In a large bowl or mixer, combine cream cheese and butter until smooth. Mix in vanilla, followed by powdered sugar, adding in small batches until fully combined. Frost and decorate as desired.