Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cup all purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk (well shaken, not fat free)
  • 1/2 cup vegetable oil
  • 1 1/2 Tbsp liquid red food coloring
  • 1 tsp white vinegar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • Cream cheese frosting:
  • 1 8 oz package cream cheese (softened)
  • 1/2 cup salted butter (softened)
  • 1 tsp pure vanilla extract
  • 4 cups powdered sugar

Instruction

  • Preheat oven to 350°F. Line 16 cups of a standard size muffin-cupcake pan with cupcake liners.
  • In a medium size mixing bowl, use a whisk to sift together flour, sugar, cocoa, baking powder, baking soda and salt.
  • In a separate bowl, whisk together buttermilk, oil, food coloring, vanilla and eggs. Add to dry ingredients, beating by hand or with an electric mixer until fully combined.
  • Divide batter between muffins cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  • To make frosting: In a medium size mixing bowl, use an electric mixer to cream together cream cheese, butter and vanilla. Lower speed of mixer and gradually add powdered sugar. Continue to whip until fully blended.
  • Frost cooled cupcakes and decorate as desired.
  • Store leftovers chilled in an airtight container.