The red velvet trend may have come and gone, but this cupcake recipe is for keeps. Using vegetable oil makes the cake super-moist.
Using vegetable oil instead of butter makes these red velvet cupcakes extra moist. The snow-white cream cheese frosting can be adjusted to taste, if you prefer yours sweet or tangy. This recipe makes 10–12 regular cupcakes. Don't be surprised if you devour them all by yourself.
Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
Whisk cake flour, cocoa, and salt in a bowl. Set aside.
Place oil and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat at medium speed until well-blended. Slowly add in egg, beating until incorporated.
Reduce mixer speed to low. Slowly add red food coloring, followed by vanilla.
Alternating in two batches, add flour mixture and buttermilk. Scrape down bowl, and beat just long enough to combine the ingredients well.
Mix baking soda and vinegar in a small dish. Add to batter with the mixer running. Beat for 10 seconds.
Divide batter among the partitions in the cupcake pan, filling each about two-thirds full. Be careful not to overfill—the batter will rise while baking.
Bake for 25-30 minutes for full-sized cupcakes, 10-12 minutes for mini ones. To test for doneness, insert a toothpick into the center of each cupcake—it should come out clean.
Allow the cakes to cool in the pan for 5-10 minutes, and then transfer to a wire rack to cool completely before frosting.
Make the cream cheese frosting: Cream the butter, cream cheese, and vanilla in a bowl by hand or with a mixer. Add powdered sugar to taste, starting with 1 ½ cup. Scrape down the sides of the bowl with a rubber spatula.
To assemble, top the cooled cupcakes with the cream cheese frosting, smoothing it with a spatula.
