Red Velvet Cupcakes

Ingredients:

Cakes

• 1¼ c. flour
• 2 tbsp. cocoa powder
• ½ tsp. baking powder
• ¼ tsp. salt
• ¼ c. unsalted butter, softened
• 1 c. cane sugar
• 1 egg, room temperature
• ¼ c. vegetable oil
• 2 tsp. vanilla extract
• ₂⁄₃ c. heavy cream
• 2 tbsp. lemon juice
• 1 tbsp. red food coloring

Frosting

• 8 oz. cream cheese, room temperature
• ¼ c. unsalted butter, room temperature
• 2½ c. powdered sugar
• 2 tsp. vanilla extract
• A pinch of salt

Directions:

Cakes

1. Preheat the oven to 350F and place silicone muffin liners in a muffin tin.
2. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
3. Stir together, then set the dry ingredients to the side.
4. In another bowl, use an electric mixer to beat the butter and sugar for 3-5 minutes.
5. Next, add in the egg and beat again for 1 minute.
6. Then, add the vegetable oil and beat for 1 minute before adding the vanilla extract.
7. Combine the heavy cream and lemon juice, then allow to sit for 5 minutes to create buttermilk.
8.  After 5 minutes, add the buttermilk to the bowl.
9. Use the electric mixer to thoroughly combine the wet ingredients before adding the dry ingredients.
10. Reduce the speed to low and beat in the dry ingredients, slowly adding a fourth of the ingredients at a time.
11. Finally, mix in the red food coloring.
12. Use a spatula to pour the batter into the muffin tins, filling all the way to the top of the liners.
13.  Bake for 20-22 minutes, then allow the cupcakes to cool in the muffin liners for 10 minutes.
14.  Carefully remove the cupcakes and allow them to cool for another 20-30 minutes until completely cooled before frosting.

Frosting

1. Allow the cream cheese and butter to come to room temperature before using an electric mixer on high speed to beat together.
2. Once combined, about 2 minutes, reduce the speed to medium and sift in the powdered sugar.
3. Beat for 2 minutes until smooth and creamy, then add the vanilla extract and salt.
4. Use the electric mixer to combine until light and fluffy, about 3 minutes.
5. Place in refrigerator for at least 20 minutes before frosting.