Red Velvet Cupcakes with Cream Cheese Frosting

Tender, lightly cocoa red velvet cupcakes finished with soft swoops of tangy cream cheese frosting. Makes about 12.

Servings: about 12 cupcakes Time: ~1 hr (plus cooling before frosting) Oven: 350°F

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Ingredients

Cupcakes

• 1¼ cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup granulated sugar
• ½ cup neutral oil
• 1 large egg
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• Red gel food coloring

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1½ to 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

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Method

Make the Cupcakes

Preheat the oven to 350°F and line a muffin tin with cupcake liners.

In one bowl, whisk the flour, cocoa powder, baking soda, and salt for about 20 seconds.

In another bowl, whisk the sugar, oil, egg, buttermilk, vanilla, vinegar, and red food coloring until smooth and evenly red.

Add the dry ingredients to the wet ingredients and stir gently with a spatula until no dry flour remains. Do not overmix.

Fill the cupcake liners about ⅔ full.

Bake for 16 to 20 minutes, checking at 16 minutes. They are done when a toothpick comes out clean or with a few moist crumbs. If wet batter remains, bake 2 to 4 more minutes.

Let cool in the tin for 5 minutes, then move to a plate or rack and cool completely before frosting.

Make the Frosting

Put the softened cream cheese and butter in a mixing bowl. Beat with a hand mixer on medium for 1 to 2 minutes, until smooth.

Add the powdered sugar ½ cup at a time, beating after each addition. Add the vanilla and salt, then beat another 30 to 60 seconds until smooth and fluffy. If the frosting is too soft, chill it for 15 to 20 minutes.

Frost

Put a generous spoonful of frosting on each cooled cupcake. Use the back of the spoon to spread it into a soft swoop or swirl — do not try to make it perfectly flat.

Optional: crumble one cupcake and sprinkle the red crumbs over the frosting.