Red Velvet Cupcakes are perfect for birthdays and extra special occasions like Valentine's Day! Top these moist red velvet cupcakes with sweet cream cheese frosting and enjoy!
Preheat oven to 350 °F (177 °C). Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.
In a large bowl, sift together, flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a bowl of a stand mixer, beat together eggs, vegetable oil, buttermilk, food coloring, vanilla extract, and white vinegar.
Slowly add in the dry ingredients and mix until well combined.
Fill muffin cups with 2/3 full of batter. Repeat until all batter have been used up.
Bake 18-22 minutes or until toothpick comes out clean. Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely.
While the cupcakes are cooling, wash out your stand mixer bowl and beat together cream cheese and butter until light and fluffy. Then add the sugar and vanilla and beat until well combined.
When cupcakes are cooled, put frosting in piping bag and whatever pastry tip you like to use and frost your cupcakes!
Store in an airtight container in the fridge (because of the cream cheese).