Red Velvet Cupcakes
Ingredients:
For the cupcakes:
1 ¼ cups all-purpose flour
1 Tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup buttermilk (room temp)
1 tsp vanilla extract
½ tsp white vinegar
1 tsp red food coloring (gel or liquid)
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
For the cream cheese frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 ½–3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions:
1. Make the cupcakes:
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
In a small bowl or cup, whisk together buttermilk, vanilla, vinegar, and red food coloring.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg until well combined.
Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Divide batter evenly among the liners, filling about ⅔ full.
Bake 18–20 minutes or until a toothpick comes out clean.
Cool completely before frosting.
2. Make the frosting:
Beat the cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and beat until fluffy.
Mix in vanilla and salt. Adjust sugar to your preferred sweetness.
Pipe or spread onto cooled cupcakes.
Optional garnish: Top with red velvet crumbs, sprinkles, or a white chocolate drizzle!