Ingredients 1x2x3x

• For the cupcakes:
• 1 1/2 cups (190 g) all-purpose flour
• 3 tablespoons unsweetened cocoa powder (natural, not Dutch-processed)
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (180 ml) buttermilk, at room temperature
• 2 teaspoons white vinegar or apple cider vinegar
• 1 to 1 1/2 tablespoons red liquid food coloring (gel works too; adjust for vibrancy)
• For the cream cheese frosting:
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 2 1/2 to 3 cups (300–360 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional toppings:
• Red velvet crumbs for garnish
• Fresh berries
• White chocolate shavings

Method

1. Prep your tools and oven. Line a 12-cup muffin pan with paper liners. Preheat the oven to 350°F (175°C). Make sure your eggs, butter, and buttermilk are at room temperature for a smoother batter.
2. Whisk the dry ingredients. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Set aside. This step helps prevent lumps and ensures even mixing.
3. Cream the butter and sugars. In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. This traps air and helps create a soft crumb.
4. Add eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla. Scrape the bowl so everything blends evenly.
5. Color the buttermilk. In a small cup, stir the food coloring into the buttermilk until evenly tinted. This prevents streaks in the batter and makes the color more uniform.
6. Combine wet and dry in stages. Add one-third of the dry mixture to the butter mixture, then half the colored buttermilk. Repeat, ending with the dry mixture. Mix on low just until combined. Do not overmix or the cupcakes can turn tough.
7. Activate with vinegar. Stir the vinegar into the batter. You may see a light fizz as it reacts with the baking soda—this helps with lift and tenderness.
8. Fill and bake. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool completely. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully. Don’t frost warm cupcakes or the frosting will melt.
10. Make the frosting. Beat the cream cheese and butter together until smooth and creamy, 2–3 minutes. Add vanilla and salt. Gradually add powdered sugar, beating on low until incorporated, then on medium until fluffy. Adjust sugar to reach a pipeable but soft texture.
11. Frost and garnish. Spread or pipe the frosting onto cooled cupcakes. Finish with red velvet crumbs, berries, or white chocolate shavings if you like.