Red Velvet Cupcakes (from scratch)

By cirql8or

Ingredients

• Cream Cheese Frosting:
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 stick butter
• 4 oz cream cheese
• 3/4 cup confectioners sugar
• 1 teaspoon vanilla extract
• Buttermilk to smooth
• Buttercream Frosting:
• 2 sticks butter
• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• Buttermilk to smooth
• 1-2 drops red food coloring

Preparation

Step 1

Preparation
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.