Ingredients
1⅓cupsall-purpose flour
3tbspcocoa powder
½tspbaking soda
¾cupsalted butter,firm but not cold
1cupgranulated sugar,plus an additional 2 tbsp
2large eggs
1tbspred food coloring
2tspvanilla extract
½cupwhole milk
1tspwhite vinegar,distilled
½cupsalted butter,firm but not cold
6ozcream cheese,cold, such as Philadelphia brand
½tspvanilla extract
3½cupspowdered sugar
red and blue food coloring,for decor, optional
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together the butter and sugar for about 3 to 4 minutes until pale and fluffy.
Add in the eggs one at a time, stirring after each addition. Add red food coloring and vanilla extract and mix until combined.
In a small mixing bowl (or in the measuring cup used to measure milk), combine the milk and 1 teaspoon of vinegar.
Add the milk mixture and flour mixture to the cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
Divide the batter evenly among 15 paper-lined muffin cups, filling each cup to about ⅔ full.
Bake in the preheated oven for 18 to 21 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow to cool for about 2 minutes in the muffin tin, then transfer to a wire rack to cool for 10 minutes.
Transfer to an airtight container to cool completely (to help them retain more moisture).
In a large mixing bowl, using an electric mixer, whip together the butter and cream cheese for about 1 minute on high speed, then 3 to 4 minutes on medium-high speed, until pale and fluffy
Mix in the vanilla extract. Add the powdered sugar and beat until smooth.
Once the cupcakes are cooled completely, spread generously with lots of Cream Cheese Frosting.
