Red Velvet Cupcakes with Cream Cheese Frosting

INGREDIENTS:

For the cupcakes:
2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1½ cups vegetable oil
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
For the frosting:
12 ounces cream cheese, softened
12 ounces butter, softened
1½ teaspoons vanilla extract
3 cups confectioners’ sugar

DIRECTIONS:

1. For the cake: Preheat oven to 350 degrees.

2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth.

4. Spoon the batter into cupcake liners… about a little more than 2/3 full for each cup.

5. Bake each tray for about 20 minutes, rotating the tray after about 10 minutes. Before removing from the oven, test to see if the cupcakes are ready by sticking a toothpick in… if it comes out clean, then they’re good. Allow the cupcakes to cool before frosting.

6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy.

7. Spread frosting onto cupcakes.

8. Chill for a couple of hours to set the frosting.