Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Whisk flour, cocoa, baking soda and salt together.
2. 2Whisk sugar, oil, egg, buttermilk, 1 teaspoon vanilla, vinegar and coloring in another bowl until smooth. Add color gradually to your desired shade without exceeding package recommendations.
3. 3Fold dry ingredients into wet just until combined. Divide evenly among liners, filling each about two-thirds full.
4. 4Bake for 18–22 minutes until the tops spring back lightly and a toothpick comes out clean or with moist crumbs, not batter. Cool in the pan for 5 minutes, then transfer to a rack and cool completely, about 1 hour.
5. 5Beat cream cheese and butter until smooth. Gradually beat in powdered sugar and remaining vanilla. If too soft to pipe, refrigerate frosting for 15–20 minutes, then frost cooled cupcakes.
6. 6Keep frosted cupcakes covered in the refrigerator for up to 4 days. Take out portions 15–20 minutes before serving and do not leave cream cheese frosting unrefrigerated for more than 2 hours.