Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Preheat the oven to 350 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk together the buttermilk, red food coloring, vinegar and vanilla.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 1 minute.

Beat in eggs, one at a time, until well combined.

With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 25 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool completely on a wire rack before frosting.

In the bowl of an electric mixer fitted with the whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes.

With the mixer on low speed, gradually add the powdered sugar, beating just until incorporated.

Add the vanilla.

Increase the speed to medium high and whip until the frosting is light and fully, about 1-2 minutes.

Use a small offset spatula to spread the cupcakes with frosting.