With a classic vanilla flavor and an unforgettable buttercream frosting, it’s doubtful these Pink Velvet Cupcakes will last long.
If you don’t have buttercream, make sour milk instead. (That’s what I did.) Put 1 tablespoon of lemon juice in the bottom of a glass measuring cup. Add enough milk to reach the 1 cup line. Let sit for about 5 minutes.