Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Line a 12-cup muffin tin with liners.

2. 2

   Whisk 1¼ cups (155 g) flour, 1 tablespoon unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. In another bowl, whisk ½ cup (120 ml) neutral oil, ¾ cup (150 g) sugar, 1 large egg, ½ cup (120 ml) buttermilk, 1 teaspoon vanilla, 1 teaspoon white vinegar, and 1 tablespoon red food coloring (gel preferred) until smooth and evenly red.

3. 3

   Fold the dry ingredients into the wet just until combined — stop when you don't see flour streaks. Divide among liners, filling each about ⅔ full.

4. 4

   Bake 16–18 minutes until the tops spring back lightly and a toothpick in the center comes out clean or with a few moist crumbs. Cool in the tin 5 minutes, then on a rack completely before frosting.

5. 5

   Beat the frosting: 4 oz softened cream cheese, 3 tablespoons softened butter, 1½ cups powdered sugar, and ½ teaspoon vanilla until fluffy and spreadable, 2–3 minutes. Frost the cooled cupcakes. You want soft, tender red velvet cupcakes with a light cocoa note and creamy frosting — not dry cupcakes or a dense, overmixed crumb.