Instructions

• Preheat the oven to 350°F. Prepare a 12-cup muffin pan by spraying it with pan spray and lining each cup with a cupcake liner; set the pan aside.
• In a medium bowl, sift together 1 1/4 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 3/4 teaspoon baking soda, and 1/2 teaspoon baking powder. Add 3/4 cup granulated sugar and 1/4 teaspoon salt to the sifted dry ingredients and whisk until evenly combined; set aside.
• In a large bowl, whisk together 3/4 cup buttermilk (room temperature), 1/2 cup vegetable oil, 1 large egg (room temperature), 1/2 teaspoon white vinegar, 1 teaspoon vanilla extract, and 1 tablespoon liquid red food coloring until smooth and uniformly colored.
• Pour the dry mixture into the wet ingredients. Whisk gently just until the batter is smooth and no dry streaks remain—do not overmix.
• Using an ice cream scoop or spoon, divide the batter among the prepared liners, filling each about 2/3 full.
• Bake in the preheated oven for 18–20 minutes, or until the cupcake tops are set and spring back lightly when touched (a toothpick inserted in the center should come out with a few moist crumbs, not wet batter).
• Remove the pan from the oven and let the cupcakes cool in the pan for 5–10 minutes. Then transfer the cupcakes to a wire rack and let them cool completely before frosting.
• While the cupcakes cool, make the cream cheese frosting: In a large bowl, beat 1/2 cup unsalted butter and 4 ounces cream cheese (both at room temperature) until smooth and fully combined.
• Add 1 pinch salt and 1 teaspoon vanilla extract to the butter–cream cheese mixture and beat until incorporated.
• Gradually add 2 1/4 cups powdered sugar to the bowl, about 1 cup at a time (then the remaining amount), beating well after each addition until smooth and fully incorporated.
• Add 1/2 tablespoon milk and beat to combine. If the frosting is too thick for your desired use, add additional milk a small amount at a time until you reach the preferred consistency. If you plan to pipe the frosting, keep it thick enough to hold its shape.
• Frost the cooled cupcakes using a spatula or a piping bag. Store frosted cupcakes in the refrigerator if not serving immediately; bring to room temperature before serving if desired.