Ingredients:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Stir in the red food coloring until the batter is evenly colored.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
For the Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Beat in the vanilla extract until well combined.
- Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.
- Optional: Garnish the frosted cupcakes with red velvet crumbs for a decorative touch.
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