Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 large egg, room temperature
  • 0.75 cup (180ml) vegetable oil
  • 0.75 cup (180ml) full-fat buttermilk
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 2 tsp red gel food coloring
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 180°C. Line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt to ensure a uniform, clump-free texture.
  3. In a separate medium bowl, whisk together the egg, vegetable oil, buttermilk, vanilla extract, vinegar, and red food coloring until fully emulsified.
  4. Gradually pour the wet ingredients into the dry ingredients. Whisk by hand until the batter is smooth and no large lumps remain.
  5. Divide the batter evenly into the prepared cupcake liners, filling each approximately two-thirds full.
  6. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs. Transfer to a wire rack to cool completely.
  7. Prepare the frosting by beating the softened cream cheese and butter with an electric mixer until smooth. Gradually add the powdered sugar, vanilla, and a pinch of salt, beating until light and fluffy.
  8. Once the cupcakes are entirely cool, pipe or spread the cream cheese frosting onto each cupcake.