Red Velvet Cupcakes

Instructions

1. Prepare the oven and pan
   Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This ensures the cupcakes will easily release from the pan after baking.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined and free of lumps. Set aside for later use.
3. Cream butter and sugar
   In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 3-4 minutes. This incorporates air into the batter for a lighter texture.
4. Add eggs and flavorings
   Beat in the eggs one at a time, then mix in the red food coloring, vanilla extract, and vinegar until fully incorporated. The batter will be a vibrant red color.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the cupcakes
   Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
7. Prepare the cream cheese frosting
   In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until light and fluffy. Mix in the vanilla extract until well combined.
8. Frost and serve
   Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake. For extra decoration, sprinkle with red velvet cake crumbs or small pieces of white chocolate.