Red Velvet Cupcakes

Preheat the oven to 350°F. Place 16 cupcake papers in cupcake pans.

In a large bowl or the bowl of a stand mixer, sift the flour, sugar, cocoa powder baking powder, and baking soda tgoether

Add the salt and give it a whisk to combine.

Cut the room temperature butter into tablespoon-sized pieces then add to the dry ingredients

Using a paddle attachment, mix on low using until a sandy mixture forms.

In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring

(Use 1 to 2 tablespoons of liquid food coloring, or 5 to 6 drops of gel food coloring

More will give a richer red.)

Slowly add the wet ingredients to the dry ingredients while mixing on low

Mix until combined, scraping the bowl down as needed

Distribute the batter evenly into cupcake papers.

Bake for 15 to 20 minutes or until springy to the touch

Let cool for a few minutes in the pans then remove and cool completely on a wire rack.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes.

Add the room temperature cream cheese, vanilla, and salt to the creamed butter

Beat together on medium speed until well combined

Scrape down the bowl.

With the mixer on low speed, add the sifted confectioners sugar a cup at a time

Mix until combined

If you’re wanting a stiffer buttercream, keep adding more sifted confectioners sugar until it’s the desired texture or chill the buttercream for a few minutes before piping.

Transfer the buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cooled cupcake.