Red Velvet Cupcakes with Cream Cheese Frosting

Adapted from a Garrett McCord recipe via Simply Recipes

ingredients

1 1/2 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs, room temperature
2 1/3 cups cake flour
2 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 - 1 1/2 Tbsp. red food coloring
1 tsp. vanilla extract
1 tsp. white vinegar

Cream Cheese Icing:
1/2 cup of butter (1 stick), room temperature
8 oz pkg. cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon vanilla extract

method

For the cupcakes:
Preheat the oven to 350° F. With an electric or stand mixer, beat the butter and sugar for 3 minutes on medium speed until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Add the dry ingredients into the butter/sugar mixture alternately with the buttermilk mixture until both are incorporated into the batter.

Fill cupcake liners 1/2 - 2/3 full (do not overfill as they rise considerably and may go up and over!). Bake for 18-22 minutes or until a toothpick comes out clean.

Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

For the Frosting:
Cream the butter and cream cheese together, about 3 minutes. Add the vanilla extract, then add the powdered sugar as needed to the proper icing consistency and sweetness desired. Pipe or spread onto cooled cupcakes.