Deliciously Decadent Red Velvet Cupcakes

Ingredients

Cake Base

• 1 ½ cups (190 g) all‑purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 2 tbsp unsweetened cocoa powder
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (60 ml) buttermilk, room temperature
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• 2 tbsp beet‑juice concentrate (or ½ tsp red food coloring)

Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened
• ¼ cup (57 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Baking

1. Fill the liners. Spoon batter into each liner, filling to about ¾ full. This allows room for the cupcakes to rise without spilling over.
2. Bake. Place the tin in the center of the oven and bake for 18‑22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The tops should be domed and slightly cracked.
3. Cool. Remove the tin and let the cupcakes sit for 5 minutes, then transfer the cakes to a wire rack to cool completely. Cooling before frosting prevents the buttercream from melting.