Red Velvet Cupcakes with Cream Cheese Frosting

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake papers.

In a mixing bowl, combine flour, baking powder, salt, and cocoa powder. Set aside.

In a separate large bowl, beat the sugar and oil together. Add the eggs one at a time, beating well after each addition.

In another bowl, mix together buttermilk, red food coloring, and vanilla extract.

Gradually mix the dry mixture into the oil and sugar, followed by the buttermilk mixture, beating until just combined.

Stir vinegar and baking soda in a small bowl. Add this to the cake batter and stir well to combine.

Fill cupcake papers 2/3 full with the batter. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

While the cupcakes cool, prepare the frosting. Beat cream cheese and butter together until smooth and creamy. Stir in vanilla extract and slowly add in powdered sugar on low speed until incorporated. Increase speed to high and beat until light and fluffy.

Once the cupcakes have completely cooled, frost them generously with cream cheese frosting.