Ingredients
1 ½ cups all-purpose flour, sifted
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
1 cup buttermilk (room temperature)
½ cup vegetable oil (neutral like canola or sunflower)
1 large room-temperature egg
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1–2 ounces red gel food coloring
8 ounces cream cheese, room temperature
¾ cup unsalted butter, room temperature
2 ½ cups powdered sugar, sifted
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350°F (180°C). Line 12-cup cupcake tin with paper liners.
In a medium bowl, whisk flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, mix buttermilk, oil, egg, vinegar, vanilla, and red food coloring until fully combined.
Fold wet ingredients into dry until just mixed; avoid overmixing.
Divide batter evenly among prepared liners.
Bake 18–20 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
For the cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
Spoon a rounded amount atop each cupcake and gently smooth with a knife.
Notes
Substitute buttermilk with 1 cup milk + 1 tablespoon lemon juice/vinegar if unavailable. For intense red, use gel food coloring. Frosting can be chilled until ready to use. Store frosted cupcakes in an airtight container at room temperature for up to 24 hours.
- Prep Time: 15
- Cook Time: 20
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 58g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 50mg