Ingredients
**Cupcakes:**
- – 2 ½ cups cake flour (295 grams)
- – 1 ⅔ cups granulated sugar (333 grams)
- – 1 ½ tablespoons cocoa powder (12 grams)
- – 1 teaspoon baking soda
- – 1 ½ teaspoons salt
- – 2 teaspoons vanilla extract
- – 1 cup buttermilk
- – 2 eggs
- – 1 ⅓ cups vegetable oil or neutral oil
- – 1 teaspoon white vinegar
- – 2 oz red food dye
- – ¼ cup hot water
**Cream Cheese Icing:**
- – 1 stick butter (½ cup)
- – 1 stick cream cheese (1 cup)
- – ¼ teaspoon salt
- – ½ teaspoon almond extract (optional)
- – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
- – 3-4 cups powdered sugar (depending on desired stiffness)
Instructions
**Red Velvet Cupcakes:**
- Preheat the oven to 350°F and line 24 cupcake wells with liners. Set aside.
- In a bowl, whisk together the cake flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- In a large mixing bowl, combine the vanilla, buttermilk, eggs, and oil. Stir until combined.
- Add the sugar and mix until combined.
- Stir in the vinegar and food dye until evenly incorporated.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Stir in the hot water. The batter will be thin.
- Pour the batter into the 24 lined cupcake wells and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
**Cream Cheese Icing:**
- In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed until fluffy (about 2 minutes).
- Add the salt, almond extract (if using), and vanilla. Mix until combined.
- On low speed, gradually add the powdered sugar ½ cup at a time.
- Once all the sugar is added, increase speed to medium-high and whip until light and fluffy (about 2 minutes).
- Spread or pipe the icing over the cooled cupcakes.