Step 1

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

Step 2

In a large bowl, sift the dry ingredients together (including the sugar). Give it a whisk to combine.

Step 3

Cut the room temperature butter into tablespoon-sized pieces then add to the dry mixture then mix on low using a paddle attachment until a sandy mixture forms.

Step 4

In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring.

Step 5

Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed.

Step 6

Distribute the batter evenly into cupcake papers.

Step 7

Bake at 350F for 15-20 minutes or until springy to the touch.

Step 8

Cream the butter. Sift confectioners sugar into a large bowl.

Step 9

Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.

Step 10

Add the confectioners sugar a cup at a time. Mix until combined. If you’re wanting a stiffer buttercream, keep adding more sifted confectioners sugar until it’s stiff or chill the buttercream a bit before piping.

Step 11

Transfer buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake.