Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- ½ cup 1 stick unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1-2 teaspoons red food coloring ** see notes
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons water
- 1 ½ teaspoons white vinegar
- 1 teaspoon baking soda
Cream Cheese Frosting
- 2 8 oz packages cream cheese, softened
- ½ cup 1 stick unsalted butter, softened
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons clear vanilla extract ** see notes
Instructions
- Preheat the oven to 350 degrees F.
- Place liners in the cupcake pan.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla extract, then combine.
- Add the desired amount of food coloring and mix well.
- Gradually add dry ingredients alternating with buttermilk until well combined.
- Then add water and mix well.
- In a small bowl, combine vinegar and baking soda, add to batter and combine.
- Divide the batter evenly into 24 cupcake liners.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Cream Cheese Frosting - In a large mixing bowl, add cream cheese, and beat until smooth.
- Then add butter and beat butter until smooth.
- Gradually add powdered sugar, mixing in between each addition.
- Beat until smooth.
- Mix in the vanilla until smooth.
- Frost the cupcakes and enjoy!
Notes
Red Food Coloring - using no-taste red food coloring is best because it can be bitter tasting.
Vanilla - By using clear vanilla extract, the frosting remains white but you can use regular vanilla extract if you prefer.