1cup (225 g or 8 oz package) cream cheese,, room temperature
¼cup(57 g) unsalted butter, , room temperature
1cupconfectioners' sugar,, sifted
½teaspoonpure vanilla extract
Red Velvet Cupcakes
Preheat the oven to 350° F. Line a standard 12-cup cupcake pan with liners and set aside.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
Using a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg and mix well.
In a separate small bowl, mix together the cocoa powder, red food coloring, vanilla and vinegar to make a thick paste. Add this paste to the batter and mix well.
With the mixer on low, slowly alternate adding one third of the flour mixture then half of the buttermilk (flour, buttermilk, flour, buttermilk, flour). Mix just until combined (avoid over mixing).
Fill cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
Cream Cheese Frosting
In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese and butter on high speed for two minutes. Reduce the speed to low and slowly add the confectioner's sugar until it is incorporated. Scrape down the sides and bottom of the bowl and add the vanilla extract. Mix on medium speed until incorporated (about 10 seconds, avoid over mixing).
Transfer to a frosting bag fitted with a frosting tip (I used Wilton tip 1A). Frost the cupcakes and serve.
Red food dye: The amount of red food dye is up to you. Two tablespoons makes a deep, rich red. If you use gel food dye, use no more than 2 teaspoons.Buttermilk substitute: If you don't have buttermilk on hand, mix 1 teaspoon white vinegar with regular milk, stir and let sit for 5 minutes before adding to the batter.Storing red velvet cupcakes: Cupcakes are best when eaten the day they are made, however, they may be stored in the refrigerator for up to 5 days.Mini cupcakes: fill cupcake liners half full and decrease baking time to 12 to 14 minutes. Recipe will make 32-36 mini cupcakes.Recommended tools: Kitchen scale, muffin tin, stand mixer or hand mixer, frosting bag and tips