Red Velvet Cupcakes with Cream Cheese Frosting

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Tip: Sifting the dry ingredients ensures a smoother batter.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup softened butter until light and fluffy, about 3 minutes.

4. Add 2 eggs, one at a time, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Tip: Do not overmix to keep the cupcakes tender.
6. Stir in 1 tbsp red food coloring and 1 tsp white vinegar until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. For the frosting, beat together 8 oz softened cream cheese and 1/4 cup softened butter until smooth.
11. Gradually add 2 cups powdered sugar, then mix in 1 tsp vanilla extract until fluffy.

12. Frost the cooled cupcakes and serve.