Preheat the oven to 350 degrees F (180 degrees C). Line muffin pans with paper liners.
All-Purpose Flour (1 1/2 cups)
Unsweetened Cocoa Powder (1 Tbsp)
Salt (1/4 tsp)
Granulated Sugar (1 cup)
In a large mixing bowl, beat the
Vegetable Oil (1/2 cup)
Vanilla Extract (1 tsp)
Buttermilk (3/4 cup)
Red Food Coloring (1 Tbsp)
Add flour mixture to the liquids and mix until smooth.
In a small dish, mix together
Baking Soda (1/2 tsp)
White Wine Vinegar (1/2 tsp)
. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
Fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean.
Remove from the baking pan and cool on wire rack.
To make the frosting, beat
Unsalted Butter (1/4 cup)
Cream Cheese (1 cup)
on medium high speed until fluffy, about a minute.
Powdered Confectioners Sugar (2 cups)
Heavy Cream (1 Tbsp)
Pure Vanilla Extract (1/2 Tbsp)
. Beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.
Frost the cupcakes when they’re completely cooled.