Preheat oven to 350-degrees. Line cupcake tins with liners and set aside.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
1-¼ cups all-purpose flour, ¾ teaspoon baking powder, ⅓ teaspoon baking soda, ⅓ teaspoon salt
Cream the butter and sugar in an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the food coloring – you can add less for a more pastel color, and more for a more vibrant one.
½ cup unsalted butter room temperature, ½ cup granulated sugar
Beat in the eggs one at a time, mixing well before adding the next. Scrape bowl as needed. Mix in the vanilla extract.
2 eggs room temperature, 1 teaspoon vanilla extract, 2-3 drops pink food coloring
Reduce the speed to low. Slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
½ cup buttermilk room temperature
Using an ice cream or muffin scoop, divide the batter in the pan – you want each well to be about two-thirds of the way full.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
In the bowl of your electric mixer, beat the cream cheese and butter until smooth and creamy.
4 ounces cream cheese softened to room temperature, ½ cup unsalted butter 1 stick
Reduce the speed and add 1 cup of the powdered sugar. Add the cream and extracts.
3-4 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons light cream, ½ teaspoon almond extract
Gradually add more powdered sugar, a little at a time, until the frosting is thick but not stuff.