Step 1

Preheat the oven to 350°F (175°C) and line two muffin pans with cupcake papers.

Step 2

Using an electric mixer set to medium speed, beat the butter and sugar for about three minutes or until it becomes light and fluffy.

Step 3

Slowly add in the eggs one at a time and beat until fully incorporated.

Step 4

In a separate bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt.

Step 5

In a third bowl, whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Step 6

Here’s where it might get tricky: Add 1/4 of the dry ingredients to the third bowl and mix, then add 1/3 of the wet mix. Continue mixing in a wet, dry, pattern, until the mix is just combined. Make sure not to overmix.

Step 7

Scoop the batter into the cupcake papers, filling to about ½ to ¾ full. It should make between 18-24 cupcakes.

Step 8

Bake for 18-22 minutes or until a toothpick inserted comes out clean. Make sure to rotate the pan after 15 minutes so it bakes evenly.

Step 9

Remove cupcakes from heat and allow them to cool on a wire rack.

Step 10

For the frosting, simply beat the butter and cream cheese together with the mixer. Add in the vanilla extract and make sure it’s well incorporated, then add the powdered sugar until it tastes just right to you.

Step 11

Once the cupcakes have fully cooled off, you can frost them with the icing however you see fit.