Description

Easy and moist red velvet cupcakes. The perfect balance of chocolate and vanilla, topped with delicious cream cheese frosting!

Ingredients

Scale

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cocoa powder

3/4 cups butter, melted (1 1/2 sticks)

1/2 cup buttermilk

1 egg

1 tablespoon red food coloring

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients:

1 cup butter, softened

8 oz cream cheese, softened

4 1/2 cups powdered sugar

2 teaspoons vanilla extract

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Instructions

Preheat the oven to 350, and prepare a cupcake tin with paper liners.

In a medium mixing bowl, whisk together the dry ingredients, flour through cocoa. In a large mixing bowl, combine the wet ingredients, butter through vanilla. Add the dry ingredients to the wet ingredients in two batches, using a spatula to stir until just combined. Spoon the batter into the prepared pan, filling each liner about 2/3 full. Bake for 20-23 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before frosting.

For the frosting: In the bowl or your stand mixer fitted with the paddle attachment (or with a hand mixer) beat the butter and cream cheese until light and fluffy. Add the powdered sugar a cup at a time, followed by the vanilla. Beat on high for about 3 minutes, and frost cooled cupcakes.