# What You'll Need:
→ Cupcakes
01 - 1 and 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 1/2 cup buttermilk, at room temperature
08 - 2 large eggs, at room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 tablespoon red food coloring (liquid or gel)
→ Cream Cheese Frosting
12 - 8 ounces cream cheese, softened
13 - 4 tablespoons unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# Method:
01 - Preheat oven to 350°F. Line a 12-slot muffin pan with paper liners.
02 - In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until the mixture is homogeneous.
04 - Add wet ingredients to dry ingredients and stir gently until just combined, making sure not to overmix the batter.
05 - Divide the batter evenly between the cupcake liners, filling each approximately two-thirds full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a bowl, beat softened cream cheese and butter together using an electric mixer until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is light and fluffy.
08 - Once cupcakes are completely cool, generously frost each with prepared cream cheese frosting. Decorate to taste.
