Ingredients

• 2.5 cups sifted all-purpose flour
• 1.5 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon unsweetened cocoa powder
• 1.5 cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
2. 2 Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
3. 3 Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
5. 5 Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

Nutrition per serving