Red Velvet Cupcakes with Cream Cheese Frosting

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, scraping down the sides of the bowl with a rubber spatula a couple of times during the process.

Slowly add the egg and vanilla, with the mixer running on low speed. Scrape the bowl well again. Mix on high for an additional 30 seconds until the mixture is smooth.

In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. In another bowl, combine the buttermilk, red food coloring, and vinegar. Alternate adding the flour and buttermilk mixtures, starting and ending with the flour. Mix just until combined after each addition and scrape down the bowl a few times during the process.

Scoop the cupcake batter into the prepared muffin tins using a 3 Tablespoon (size 20 or 2-ounce) cookie scoop.

Bake the cupcakes at 350°F for 16-18 minutes, until the centers of the cupcakes spring back to the touch (or a toothpick comes out mostly clean). Allow the cupcakes to cool completely before frosting.

Cream Cheese Frosting: Beat the butter and cream cheese with an electric mixer until smooth and thick. Scrape down the bowl with a rubber spatula.

Add half the powdered sugar along with the vanilla and salt. Mix until mostly incorporated, then add the remaining half of the powdered sugar. Scrape the bowl again, then mix just until the frosting is combined and smooth. Chill the frosting in the fridge for 20-30 minutes before frosting the cupcakes.

Decorating: Fill a piping bag fitted with a large round tip (I used Ateco 807) with the cream cheese frosting. Pipe a dollop on top of the cooled cupcakes, and use the back of a spoon to create a swirl on top of the cupcake. Finish with sprinkles if desired and enjoy!