Red Velvet Cupcakes

Ingredients:

For the cupcakes:
2 ½ cups flour
2 tbsp. unsweetened cocoa powder
½ tsp. salt
1 2/3 cup sugar
1 ½ cups vegetable oil
2 eggs
2 tsp. vanilla extract
1 cup buttermilk
1 ½ tbsp. red food coloring
1 tsp. baking soda
1 tsp. vinegar

For the frosting:
2 (8 oz) packages cream cheese
2 sticks of unsalted butter, softened
5 cups powdered sugar
1 tbsp. vanilla extract

Directions:

Step 1: Preheat oven to 350 degrees. In a large bowl, beat the sugar and the oil with an electric mixer at medium speed. Add the eggs, vanilla, and food coloring and beat for 2 minutes.

Step 2: In another bowl, sift the flour, cocoa, and salt together, then add it to the wet ingredients, alternating with the buttermilk. Beat until completely combined.

Step 3: In a small bowl, stir the baking soda and vinegar and then add it to the batter. Beat for 30 more seconds.

Step 4: Pour the batter into 2 cupcake pans (12 cupcakes each) lined with paper liners (fill each to about ¾ full). Bake for approximately 17-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool for 5 minutes, then remove the cupcakes from the pan to cool completely.

Step 5: Make the frosting: In a large bowl, beat the cream cheese with an electric mixer on medium speed for about one minute. Beat the butter with the cream cheese, then gradually add the powdered sugar. Beat for another minute, then add the vanilla and continue to beat until the frosting is smooth and creamy.

Step 6: Top the cupcakes with the frosting and enjoy!