Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (150g) Granulated sugar
  • 1 tsp Baking soda
  • 1 tsp Fine sea salt
  • 1 tsp Unsweetened cocoa powder
  • 0.75 cup (180ml) Vegetable oil
  • 0.5 cup (120ml) Full-fat buttermilk, room temperature
  • 1 Large egg, room temperature
  • 1 tbsp Red food coloring
  • 1 tsp Distilled white vinegar
  • 1 tsp Pure vanilla extract
  • 8 oz (225g) Full-fat block cream cheese, softened
  • 0.5 cup (115g) Unsalted butter, softened
  • 3 cups (360g) Powdered sugar, sifted

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, sift together the 1.5 cups flour, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
  3. In a separate large bowl, whisk the 0.75 cup sugar and 0.75 cup vegetable oil until combined and pale. Add the egg, 0.5 cup buttermilk, 1 tbsp red coloring, 1 tsp vinegar, and 1 tsp vanilla extract vigorously until the color is uniform.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain, being careful not to overmix.
  5. Divide the batter evenly among the 12 cupcake liners and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare the frosting by beating the 8 oz cream cheese and 0.5 cup butter together until smooth and velvety. Add 3 cups powdered sugar, vanilla, and a pinch of salt, beating until fluffy.
  7. Allow cupcakes to cool completely on a wire rack before piping or spreading the cream cheese frosting on top.