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Ingredients:
For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 1/2 teaspoon baking powder
For the cream cheese frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, sift together flour, baking soda, cocoa powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in buttermilk, vanilla extract, red food coloring, and vinegar.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, mix baking powder with a little water and quickly fold it into the batter.
7. Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
8. For the cream cheese frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
9. Pipe frosting onto cooled cupcakes and decorate as desired.
Prep Time: 20 minutes | Baking Time: 18-20 minutes | Total Time: Approximately 1 hour | Servings: 12 cupcakes