Ingredients
3⅓ c. cake flour (not self-rising)
¾ c. (12 Tbl.) unsalted butter, room temperature
2¼ c. sugar
3 large eggs, room temperature
2 Tbl. liquid red 음식 coloring
3 Tbl. unsweetened 코코아 powder
1½ tsp. vanilla extract
1½ tsp. salt
1½ c. buttermilk
1½ tsp. white vinegar
1½ tsp. baking soda
Cream Cheese Frosting:
1 c. (2 sticks) unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
¼ tsp. salt
2 tsp. vanilla extract
4½ c. powdered sugar
1 Tbl. milk, plus 더 많이 if needed


Preheat 오븐 to 350 degrees. Line a 머핀 tin with paper liners and spray with cooking spray; set aside. In the bowl of a stand mixer, combine 버터 and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the 음식 coloring, 코코아 powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.

Fill 컵 케이크, 컵 케익, 컵 케 익 liners ⅔ full with batter and bake in preheated 오븐 for 17-18 분 또는 until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and 상단, 맨 위로 with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.

For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If 당신 are planning to pipe the frosting onto the cupcakes, 당신 want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the 상단, 맨 위로 of each cupcake. I used a Wilton 1M piping tip.

*If 당신 do not want to pipe a large swirl onto each 컵 케이크, 컵 케익, 컵 케 익 and prefer to spread a small layer on 상단, 맨 위로 instead, the amount of frosting can be cut in half.