Red Velvet Cupcakes

INGREDIENTS

For the cupcakes:

8 tablespoons
(1 stick) unsalted butter

1 1/2 cups
granulated sugar

2
large eggs

1 ounce
liquid red food coloring (2 tablespoons)

1 tablespoon
distilled white vinegar

1 teaspoon
vanilla extract

2 1/2 cups
cake flour (see Recipe Note)

3 tablespoons
unsweetened cocoa powder

1 teaspoon
baking soda

1 teaspoon
kosher salt

1 cup
buttermilk

For the cream cheese frosting:

2 sticks
(8 ounces) unsalted butter

8 ounces
cream cheese

2 teaspoons
vanilla extract

1/4 teaspoon
kosher salt

4 1/2 to 5 cups
powdered sugar

INSTRUCTIONS

Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 1 hour.

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 standard 12-well muffin pans with paper liners.

Add 1 1/2 cups granulated sugar to the bowl of butter. Beat with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add 2 large eggs and beat until pale and smooth, about 30 seconds. Add 2 ounces red liquid food coloring, 1 tablespoon white vinegar, and 2 teaspoons vanilla extract, and beat until combined, about 15 seconds.

Place 2 1/2 cups cake flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine, making sure there are no clumps of cocoa powder.

Add 1/3 of the flour mixture to the butter mixture and beat on low speed until just combined. Add 1/2 cup of the buttermilk and beat until just combined. Beat in half of the remaining flour mixture, then the remaining 1/2 cup buttermilk. Finish beating in the remaining flour mixture until just combined. Divide the batter between the muffin wells, filling each well a little more than halfway full.

Bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let cool on wire racks for 5 minutes. Transfer the cupcakes to the wire racks and let cool completely, about 45 minutes.

Make the frosting:

About 1 hour before you want to frost the cupcakes, place 2 sticks unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened.

Add 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt. Beat with the paddle attachment on medium speed until smooth and airy, about 1 minute. With the mixer running, add 4 1/2 to 5 cups powdered sugar about 1 cup at a time, and beat until the desired fluffy consistency is reached.

Spread or pipe onto the cupcakes. If desired, you can crumble of the cupcakes and sprinkle onto the frosted cupcakes