Ingredients

• All-purpose flour - 1 ¼ cups
• Granulated sugar - 1 cup
• Unsweetened cocoa powder - 1 tablespoon
• Baking soda - ½ teaspoon
• Salt - ¼ teaspoon
• Buttermilk - ½ cup
• Vegetable oil - ½ cup
• Egg - 1 large
• Red food coloring - 1 tablespoon
• Vanilla extract - 1 teaspoon
• White vinegar - ½ teaspoon
• Cream cheese - 8 ounces, softened
• Butter - ¼ cup, softened
• Powdered sugar - 2 cups
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

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

2. 2.

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

3. 3.

   In another bowl, mix buttermilk, oil, egg, red food coloring, vanilla extract, and vinegar until well combined.

4. 4.

   Gradually add the wet ingredients to the dry 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.

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

8. 8.

   For the frosting, beat cream cheese and butter together until smooth and creamy.

9. 9.

   Gradually add powdered sugar and vanilla extract, beating until light and fluffy.

10. 10.

    Frost the cooled cupcakes with the cream cheese frosting and serve.

Nutritional Facts