Red velvet cupcakes are a favorite for their rich and chocolatey taste and their deep red color. A southern invention, these cupcakes are traditionally topped with cream cheese frosting, making them a rich treat. They're sure to be a hit at any party or occasion.
Preheat the oven to 350 degrees Fahrenheit. Grease 24 muffin tins or place paper baking cups into each cup. In a large bowl, beat the butter and sugar until fluffy. Add in the eggs, buttermilk, food coloring and vanilla until just combined and creamy. Gently stir in the baking soda and vinegar (it will bubble up a little bit).
In a small bowl, combine the rest of the ingredients and pour into the butter mixture in the large bowl. Mix until just blended. Spoon the batter into the prepared cups, making sure to get about the same amount of batter into each cup. Bake for about 20 to 25 minutes, or until the tops bounce back when pressed lightly. Remove from oven when done and let cool in the metal tins set on top of a wire cooling rack. When cool, remove and frost with cream cheese frosting (recipe below).
In a large bowl, beat the cream cheese and butter until fluffy and combined. Slowly add in the confectioner’s sugar and vanilla. Beat until combined.