Red Velvet Cupcakes with Silky Cream Cheese Frosting

Preheat the oven to 350°F (175°C). Line two standard muffin tins with paper liners or prepare enough to make 20–24 cupcakes.

Cupcakes: In a large bowl, whisk together the cake flour, unsweetened cocoa powder, and salt. Set the dry ingredients aside.

Using a stand or hand mixer, beat the softened butter and granulated sugar on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Beat in the red gel-paste food color and the vanilla, scraping the bowl as needed.

Add the dry ingredients and buttermilk in three parts: start with one-third of the flour mixture, then half the buttermilk, then another third of the flour followed by the remaining buttermilk. Finish with the last third of the flour mixture. Mix until just combined, scraping the bowl so there are no streaks of flour.

In a small bowl combine the baking soda and distilled white vinegar; it will foam. Immediately add this mixture to the batter and mix on medium speed for about 10 seconds to incorporate.

Spoon the batter into the prepared liners, filling each cup about three-quarters full. Bake at 350°F, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18–22 minutes depending on your oven.

Remove the pans from the oven and transfer them to wire racks. Allow the cupcakes to cool completely in the pans before removing. Store baked cupcakes in an airtight container at room temperature overnight, or freeze them up to 2 months.

When ready to serve, pipe or spread the cream cheese frosting onto cooled cupcakes. Garnish with sprinkles or fresh strawberries if desired. Store frosted cupcakes in the refrigerator for up to 3 days and bring them to room temperature before serving.

Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. On low speed, gradually add the confectioners’ sugar, salt, and vanilla until combined. Increase the speed and beat until the frosting is light and fluffy. Use immediately or refrigerate covered; if chilled, bring to room temperature and re-whip briefly before using.