Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • 1 tsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup vegetable oil (180ml)
  • 1 cup buttermilk (240ml), room temperature
  • 1 large egg, room temperature
  • 1 tbsp red food coloring gel
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 8 oz cream cheese (225g), softened
  • 0.5 cup unsalted butter (115g), softened
  • 3 cups powdered sugar (360g), sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch salt (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  3. In a separate large bowl, whisk the vegetable oil, buttermilk, egg, food coloring, vinegar, and vanilla extract until smooth. This 'blooms' the cocoa and color.
  4. Gradually add the dry ingredients to the wet ingredients, whisking by hand until just combined. Do not overmix to maintain the velvety texture.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20 minutes or until a toothpick comes out clean.
  6. While cupcakes cool, beat the softened cream cheese and butter with an electric hand mixer until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt until fluffy.
  7. Once cupcakes are completely cool, pipe the cream cheese frosting onto each cupcake using a knife or a piping bag.