4 tablespoons unsalted butter, at room temperature
¾ cup sugar
1 egg
3 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup plus 2 tablespoons AP flour
½ tsp. salt
½ tsp. baking soda
1 and ½ teaspoons distilled white vinegar
Frosting:
2⅓ cups confectioners' sugar, sifted
3 tablespoons butter, at room temperature
¼ teaspoons ground cinnamon
4 oz. cream cheese, cold
Instructions
Cupcakes
Preheat the oven to 350 degrees F and place rack in the upper third of the oven.
In the bowl of your electric mixer, cream butter and sugar together with paddle attachment for about 3 minutes until light and fluffy. Add egg and mix on high; occasionally scrape down the sides of the bowl and mix until all is incorporated.
In a medium-sized bowl mix together cocoa powder, red food coloring, and vanilla extract until it forms a paste. Add paste to batter and mix it until combined. Scrape sides to ensure all of the food coloring is mixed in.
With mixer set to low, add in half of the buttermilk. Mix, and then add in half of the flour and salt. Mix until combined and then repeat with remaining buttermilk, and then with flour and salt. Beat on high until batter is smooth.
With mixer on low, mix in baking soda and vinegar. Turn mixer to high and beat for about 2-3 minutes.
Using a cupcake scoop or ¼ cup measure, add batter to cupcakes liners.
Bake for 20-25 minutes or until a toothpick comes out of the center clean.
Keep cupcakes in pan for 10 minutes and then move to cooling rack.
For Frosting:
In the bowl of mixer, add in sifted confectioners' sugar, butter, and cinnamon and beat on medium with the paddle attachment. Scrape down sides and mix until combined. Add in cream cheese and continue to mix. Turn mixer to medium-high and beat for 4-5 minutes until frosting is light and fluffy.
Frost cupcakes once they are completely cooled.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/02/red-velvet-cupcakes/