Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line your mini muffin pan with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, and baking soda.
- In a separate bowl, mix together the wet ingredients: buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring until well combined.
- Gradually combine the wet and dry ingredients, mixing until just combined.
- Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack.
- For the cream cheese frosting, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
- Once cooled, pipe the frosting onto the cupcakes as desired.
Notes
Store leftover cupcakes in an airtight container at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian