Ingredients:

  • 2 1/2 cups (300g) cake flour, spoon & leveled
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 2 Tablespoons (30ml) red food coloring (liquid or gel)
  • 1 teaspoon distilled white vinegar
  • 8 ounces (226g) full-fat cream cheese, softened
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 4-5 cups (480-600g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Whisk together cake flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
  6. In a small bowl, whisk together red food coloring and vinegar. Add to the batter and mix until well combined.
  7. Fill each cupcake liner about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
  10. While the cupcakes are cooling, beat together softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar and vanilla extract, beating until light and fluffy.
  11. Once the cupcakes are completely cooled, frost them with cream cheese frosting using an offset spatula or piping bag.
  12. Serve immediately or chill for later.