Moist Red Velvet Cupcakes

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake pans with 20 cupcake liners. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the sugar and softened butter until light and fluffy using an electric mixer. (5 minutes)

Recipe View 3 mins Beat in the eggs one at a time, then stir in the buttermilk, red food coloring, and vanilla extract. (3 minutes)

Recipe View 1 mins In a small bowl, whisk together the baking soda and distilled white vinegar. The mixture will fizz. Add this to the wet ingredients. (1 minute)

Recipe View 5 mins In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)

Recipe View 5 mins Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. (5 minutes)

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. (25 minutes)

Recipe View 10 mins Remove the cupcakes from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View 10 mins Once the cupcakes are completely cooled, frost them with your favorite cream cheese frosting or white chocolate frosting. (10 minutes)