Ingredients

For the Cupcakes

• 1 ¼ cups all-purpose flour

• 1 cup granulated sugar

• 1 tbsp cocoa powder (unsweetened)

• ½ tsp baking soda

• ½ tsp salt

• 1 large egg

• ½ cup buttermilk

• ½ cup vegetable oil

• 1 tsp white vinegar

• 1 tsp vanilla extract

• 1 tbsp red food coloring (gel or liquid)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

Instructions

1. Make the Cupcakes

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.

2. In a large bowl, whisk together:
   flour, sugar, cocoa powder, baking soda, and salt.

3. In another bowl, whisk:
   egg, buttermilk, oil, vinegar, vanilla, and food coloring.

4. Pour the wet ingredients into the dry ingredients. Mix until just combined — don’t overmix.

5. Fill cupcake liners about 2/3 full.

6. Bake 16–18 minutes, or until a toothpick comes out clean.

7. Cool completely before frosting.

2. Make the Cream Cheese Frosting

1. Beat cream cheese and butter together until smooth and fluffy.

2. Add vanilla and a pinch of salt.

3. Gradually add powdered sugar, 1 cup at a time, until you reach your desired thickness and sweetness.

4. Beat for 1–2 minutes until creamy.

3. Frost the Cupcakes

• Use a piping bag or spread with a knife.

• For a classic look, use a large round or star tip.

Optional Add-Ins

• Add 1–2 tsp buttermilk to frosting for extra tang.

• Garnish with red velvet crumbs on top.

• Add a hint of lemon zest to the frosting for brightness.