✓ Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.

✓ In a medium mixing bowl, sift together the cake flour or all-purpose flour mixed with cornstarch, baking powder, baking soda, and salt.

✓ In another large mixing bowl, beat the unsalted butter and sugar until light and fluffy.

✓ Add the egg to the mixture, beating well after each addition.

✓ Sift in half of the dry ingredients into the wet mixture, stirring gently until just combined. Repeat with the remaining dry ingredients and buttermilk, alternating between the two.

✓ Fold in ½ teaspoon pink gel food coloring to achieve a desired color; ensure it’s well incorporated without overmixing.

✓ Divide the batter evenly among prepared muffin cups; fill each cup about three-quarters full to allow for rising.

✓ Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The cupcakes will be golden brown and slightly springy.

✓ Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

✓ For the frosting: In a large mixing bowl, beat together ½ cup unsalted butter until creamy.

✓ Add sifted powdered sugar gradually while continuing to beat.

✓ Stir in vanilla extract and heavy cream or whole milk, adding a pinch of salt for depth; continue beating until the frosting is smooth and spreadable.

✓ Pipe or spoon the frosting onto each cooled cupcake. You can use a piping bag with a round tip for a professional look.

✓ Decorate with extra sprinkles if desired.