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For the Cupcakes:
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2 1/2 cups all-purpose flour (10 ounces. Also, I used cake flour, which made them very light and fluffy)
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1 1/2 cups sugar
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon cocoa powder
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1 1/2 cups vegetable oil
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1 cup buttermilk, room temperature
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2 large eggs, room temperature
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2 tablespoons red food coloring
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1 teaspoon white distilled vinegar
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1 teaspoon vanilla extract
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For the Cream Cheese Frosting:
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1 pound cream cheese, softened
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2 sticks butter, softened
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1 teaspoon vanilla extract
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4 cups sifted confectioners’ sugar
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*OR USE BETTY CROCKER BUTTER CREAM FROSTING** There’s also canned cream cheese frosting, but I’m not a fan
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