Classic Red Velvet Cupcakes by Sophie Bakas

Ingredients

• 1 1/2 cup (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (120ml) buttermilk, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 large egg, room temperature
• 1 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 8 oz (226g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 3-4 cup (360-480g) powdered sugar, sifted
• 1 tsp vanilla extract (for frosting)
• 1/2 tsp salt (for frosting)

Instructions

1. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, white vinegar, and vanilla extract until smooth and evenly colored.
4. Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined. Be careful not to overmix.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes.
7. Transfer the cupcakes to a wire rack to cool completely before frosting, about 30 minutes.
8. While cupcakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
9. Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition. Mix in the vanilla extract and a pinch of salt until well combined.
10. Once cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake. Serve immediately or store in an airtight container.