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Red Velvet Cupcakes With Cream Cheese Frosting

Ingredients
  

  • Cupcakes
  • 2 eggs
  • 1 ½ cups vegetable oil
  • 1 tbs apple cider vinegar or white
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1/4 cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 jar gel red food coloring
  • 1 bottle liquid red food coloring
  • Frosting
  • 1 8 oz package cream cheese room temperature
  • ½ cup unsalted butter room temperature
  • 4 cups confectioner's sugar sifted
  • 1 teaspoon vanilla extract

Instructions
 

  • For the cupcakes:
  • 1. Preheat oven to 350°.
  • 2. In the bowl of your stand mixer, which the eggs together until light and a little bit thick.
  • 3. Add in the vanilla, oil, buttermilk and vinegar and beat until everything is incorporated.
  • 4. Add in the red food coloring until you have desired color.
  • 5. Pour in the dry ingredients and mix on low until combined and completely smooth.
  • 6. Put your liners in your cupcake tins if you haven't done so already, and fill them until about 2/3 full.
  • 7. Bake for 20-25 minutes or until toothpick inserted in center comes out with just a few crumbs on it.
  • 8. Let cupcakes completely cool before frosting!
  • For the frosting:
  • 1. Cream together the cream cheese and butter until completely smooth, about 2 minutes.
  • 2. Add in the vanilla.
  • 3. Turn your mixer on low and pour in your sifted sugar a little bit at a time until smooth.
  • 4. Increase mixer speed to medium and beat frosting until light and fluffy, about 3 minutes.
  • 5. If you want a thinner frosting, add a little bit of milk to thin out. I like mine exactly as the recipe calls for!