Ingredients

• All-purpose flour - 1 ¼ cups
• Granulated sugar - 1 cup
• Baking soda - ½ teaspoon
• Salt - ¼ teaspoon
• Cocoa powder - 1 tablespoon
• Vegetable oil - ¾ cup
• Buttermilk - ½ cup
• Large egg - 1
• Red food coloring - 2 tablespoons
• Vanilla extract - 1 teaspoon
• White vinegar - ½ teaspoon
• Cream cheese - 8 ounces, softened
• Butter - ¼ cup, softened
• Confectioners' sugar - 2 cups
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.

2. 2.

   In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

3. 3.

   In a large bowl, whisk oil, buttermilk, egg, food coloring, vanilla, and vinegar until well combined.

4. 4.

   Gradually add dry ingredients to the wet ingredients, mixing until smooth.

5. 5.

   Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. 6.

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. 7.

   Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. 8.

   To make the frosting, beat cream cheese and butter until smooth and creamy.

9. 9.

   Gradually add confectioners' sugar, beating until fluffy, then mix in vanilla extract.

10. 10.

    Frost cooled cupcakes with cream cheese frosting before serving.

Nutritional Facts