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Red Velvet Cupcakes

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Ingredients
  

For the Cupcakes:

  • 1 cup butter, at room temperature
  • 1-1⁄2 cups granulated sugar
  • 2-1⁄2 cups all-purpose flour
  • 2 tbsp. cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup buttermilk or 1 cup milk mixed with 1 tbsp. white vinegar
  • 1 tsp. white vinegar
  • 2 tsp. vanilla extract
  • 1 tbsp. red food coloring

For the Frosting:

  • 1 cup confectioners' sugar
  • 1⁄2 cup butter, at room temperature
  • 1⁄2 cup cream cheese, at room temperature
  • 1 tsp. vanilla extract
  • 2 - 4 tbsp. hot water

Instructions
 

For the cupcakes:

  • Pre-heat the oven to 350°F and prepare pan with cupcake papers.
  • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
  • In a small bowl, whisk together buttermilk (or milk and vinegar), eggs, vanilla and red food coloring; set aside.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  • Add buttermilk mixture; mix well to blend.
  • Add the flour mixture; mix until combined.
  • Add the batter to the prepared cup cake pan (use an ice cream scoop to make sure they are all the same size).
  • Place in the pre-heated oven and bake for approximately 20 minutes, or until a cake tester comes out clean.
  • Remove from the oven to a wire rack to cool and let cool 10 minutes, in the pan, before transferring them onto a wire wrack.

For the frosting:

  • It is important that the cream cheese and butter be at room temperature or icing will be lumpy.
  • In a medium bowl, using an electric mixer, blend the cream cheese and butter until smooth.
  • Add the confectioners' sugar, one cup at a time, blending after each addition.
  • Add the vanilla and mix to combine.