Red Velvet Cupcakes

INGREDIENTS

1. 3 1/3 c. cake flour (not self-rising)
2. 3/4 c. (12 Tbl.) unsalted butter, room temperature
3. 2 1/4 c. sugar
4. 3 large eggs, room temperature
5. 2 Tbl. liquid red food coloring
6. 3 Tbl. unsweetened cocoa powder
7. 1 1/2 tsp. vanilla extract
8. 1 1/2 tsp. salt
9. 1 1/2 c. buttermilk
10. 1 1/2 tsp. white vinegar
11. 1 1/2 tsp. baking soda

Cream Cheese Frosting:

1. 1 c. (2 sticks) unsalted butter, room temperature
2. 1 (8 oz.) pkg. cream cheese, room temperature
3. 1/4 tsp. salt
4. 2 tsp. vanilla extract
5. 4 1/2 c. powdered sugar
6. 1 Tbl. milk, plus more if needed

INSTRUCTIONS

1. Preheat oven to 350 degrees. 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, about 5 minutes. 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.
2. Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 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. Makes about 3 1/2 dozen cupcakes.
3. 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. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.

This article and recipe adapted from this site