Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 Tablespoon Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Vegetable Oil
  • 1 Large Egg
  • ½ cup Buttermilk
  • 1 teaspoon White Vinegar
  • 1 Tablespoon Red Liquid Food Coloring
  • 2 teaspoons Vanilla Extract (divided)
  • 8 ounces Cream Cheese, softened
  • 1 ½ sticks Unsalted Butter (6 ounces), softened
  • 3 cups Powdered Sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Sift together the flour, granulated sugar, cocoa powder, baking soda, and salt into a large bowl.
  3. In a separate bowl, whisk together the vegetable oil, egg, buttermilk, white vinegar, red food coloring, and 1 teaspoon of vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix. Fill cupcake liners 2/3 full.
  5. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  6. To make the cream cheese icing, beat the softened cream cheese and butter together in a large bowl using an electric mixer until light and fluffy. Add the remaining 1 teaspoon of vanilla extract.
  7. Gradually add the powdered sugar, beating until the frosting is smooth and light. Frost the cooled cupcakes generously.