Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 8 oz cream cheese (for frosting)
- 1 ½ cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fill cupcake liners ¾ full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack.
- For the frosting, beat the cream cheese until creamy, then gradually add powdered sugar and mix until fluffy.
- Once cupcakes are cool, frost with cream cheese mixture and garnish with sprinkles or edible glitter.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week, bringing to room temperature before serving.
- Feel free to substitute the frosting with vanilla buttercream or ganache.
- To make gluten-free, use a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg