Ingredients
Scale
For the Cupcakes:
- 1 ¼ cups (155g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- ½ cup (120ml) vegetable oil
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature
- 1 tablespoon red food coloring
- ½ teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together vegetable oil, egg, buttermilk, red food coloring, vinegar, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fill cupcake liners about two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth.
- Add powdered sugar gradually and mix until fluffy.
- Stir in vanilla extract.
- Frost completely cooled cupcakes and serve.
Notes
- Use room-temperature ingredients for the best texture.
- Do not overmix the batter.
- Do not overbake to maintain moisture.
- Store frosted cupcakes in the refrigerator for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving.
- Prep Time: 25 Minutes
- Cook Time: Cook Time: 20 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian