Red Velvet Cupcakes

Preparation

1. Step 1

   Heat oven to 350 degrees. Line 2 muffin pans with paper liners.

2. Step 2

   In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar and vanilla.

3. Step 3

   Add the dry ingredients into the wet ingredients and mix on low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.

4. Step 4

   Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Remove the cupcakes from the oven. Let cool completely.

5. Step 5

   As cupcakes cool, prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, mix the cream cheese, confectioners’ sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.

6. Step 6

   Reduce mixer speed to low. Add the vanilla, increase the speed to high and mix briefly, scraping down the sides of the bowl as needed, until fluffy.

7. Step 7

   Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.