Ingredients

The following ingredients have 12 Servings
  • 1 ¼ cup all-purpose flour (spooned and leveled (163 g))
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 Tablespoon unsweetened cocoa powder ((5 g))
  • ¾ cup granulated sugar ((150 g))
  • ¾ cup vegetable oil ((180 ml))
  • 1 large egg (room temperature)
  • ½ cup buttermilk ( room temperature)
  • ½ Tablespoon red food coloring (liquid)*
  • 1 teaspoon vanilla extract, (or paste)
  • 1 teaspoon distilled white vinegar
  • 8 oz brick- style cream cheese (room temperature, softened (226 g))
  • ½ cup unsalted butter (room temperature (113 g))
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar ((340 g))
  • pinch kosher salt
  • 12 oz package frozen raspberries
  • 5 Tablespoons granulated sugar ((63 g))
  • 2 teaspoon lemon juice
  • 1 teaspoon lemon zest

Instruction

  • Preheat oven to 350°F. Line standard 12-cavity muffin pan with cupcake liners. Set aside.
  • Sift together flour, baking soda, salt, and cocoa powder. Set aside.
  • In the bowl of a stand mixer, beat together sugar and vegetable oil. Add egg. Mix until combined.
  • In a separate bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half of liquid mixture to mixing bowl. Mix on low speed. Add half of sifted dry mixture into mixing bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture. Mix until just combined. Scrape down bowl as needed to ensure thorough mixing.
  • Divide batter among prepared cupcake pan. Bake for 18-20 minutes until toothpick inserted in center of cupcakes comes out clean. Let cool in pan for 5 minutes. Gently remove cupcakes from pan and allow to cool to room temperature on wire racks.