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Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1 teaspoon apple cider vinegar (or white vinegar)
- Red food coloring
- 8 ounces cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line mini cupcake pan with liners.
- Sift and whisk together flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then blend in vanilla.
- Alternate adding dry ingredients and buttermilk until combined.
- Fold in vinegar and red food coloring.
- Fill cupcake liners 1/2 to 2/3 full with batter.
- Bake for 12-15 minutes until a toothpick comes out clean.
- Cool cupcakes on wire rack.
- Mix cream cheese, butter, sour cream, and vanilla until smooth.
- Gradually add powdered sugar and mix until creamy.
- Frost cooled cupcakes and decorate as desired.
Notes
Ensure all ingredients are at room temperature for best mixing.
Watch baking time closely to prevent overcooking.
Experiment with frosting colors or edible decorations for extra flair.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0
- Protein: 2
- Cholesterol: 30