Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, sugar, baking soda, cocoa powder, and salt in a large bowl.
- Mix vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar in a separate bowl until smooth.
- Gradually combine wet ingredients with dry ingredients, stirring until just incorporated.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Pipe or spread frosting onto cooled cupcakes and decorate as desired.
Notes
- For a more intense red color, add gel food coloring gradually.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Frost cupcakes only once fully cooled to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
