Ingredients
3⅓cupcake flour,not self rising
¾cupunsalted butter,(12 tbsp), room temperature
2¼cupsugar
3largeeggs,room temperature
2tbspliquid red food coloring
3tbspcocoa powder,unsweetened
1½tspvanilla extract
1½tspsalt
1½cupbuttermilk
1½tspwhite vinegar
1½tspbaking soda
1cupunsalted butter,(2 sticks), room temperature
8ozcream cheese,room temperature
¼tspsalt
2tspvanilla extract
4½cuppowdered sugar
1tbspmilk,plus more if needed
Preparation
Preheat oven to 350 degrees F. Line a muffin tin with paper liners and spray with cooking spray; set aside.
In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour.
In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting.
In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk.
