Ingredients
- 1½ cups all-purpose flour (190g)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups granulated sugar (250g)
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tablespoons red food coloring (liquid or gel)
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners
- Whisk dry ingredients: flour, cocoa powder, baking soda, salt, and sugar
- Mix wet ingredients: melted butter, eggs, buttermilk, red food coloring, vanilla, and vinegars
- Combine wet and dry ingredients until just mixed (don’t overmix)
- Fill liners two-thirds full using ice cream scoop
- Bake 18-22 minutes until toothpick comes out clean
- Cool in pan 5 minutes, then transfer to wire rack for 45-60 minutes
- Make frosting: Beat cream cheese 2 minutes, add butter, beat 2 minutes
- Gradually add powdered sugar, then vanilla, salt, and cream
- Beat frosting 3-4 minutes until fluffy
- Pipe frosting onto cooled cupcakes using star tip
- Add decorations immediately (berries, sprinkles, crumbs)
- Serve or store
Notes
Room temperature ingredients – Must be at room temp for best results ✅ Gel food coloring – Use 2 tbsp for vibrant red color ✅ Don’t overmix – Mix only until combined to keep texture velvety ✅ Cool completely – Wait full hour before frosting to prevent melting ✅ Make ahead – Bake 1-2 days early, frost day of serving ✅ Storage – Room temp 2 days, refrigerated 5 days (bring to room temp before serving) ✅ Buttermilk substitute – 1 cup milk + 1 tbsp vinegar, let sit 5 minutes ✅ Frosting fix – Too thick? Add cream. Too thin? Refrigerate 15 minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian