Red Velvet Cupcakes


1/2 cup butter, softened
1-1/2 cups granulated sugar
2 large eggs
2-1/2 cups cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon white vingar
2 tablespoons red cake coloring
1 teaspoon vanilla extract

Cream Cheese Frosting:

3/4 cup butter softened
11oz. cream cheese
6-3/4 cups powdered sugar, sifted
1-1/2 teaspoons vanilla extract


1. Preheat oven to 350
2. Cream butter in large mixing bowl.
3. Add sugar and mix until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Sift together flour, cocoa, baking soda and salt.
6. Combine buttermilk, white vinegar, cake coloring, and vanilla.
7. Alternate beating 1/2 cup flour mixture and 1/2 cup butter mixture into the creamed butter and eggs, starting with the flour mixture and ending with buttermilk mixture.
8. Fill muffin tins, lined with paper baking cups, 2/3 full.
9. Bake at 350 for about 12 minutes. Cupcakes are done when tester comes out with moist crumbs.

Cream Cheese Frosting:

1. Cream butter and cream cheese; gradually add sugar beating until light and fluffy
2. Stir in vanilla.