Red Velvet Cupcakes

onceuponachef.com

Baylee

subheading: FOR THE CUPCAKES:

3 cups plus 2 tablespoons all purpose flour, spooned into measuring cup and leveled-off with a knife

¼ cup plus 2 tablespoons Dutch-processed cocoa powder (see note)

1 teaspoon baking soda

1-½ teaspoons baking powder

½ teaspoon salt

2 sticks (½ lb.) unsalted butter, at room temperature, plus more for greasing the pans

1 (1-lb.) box light brown sugar (about 2-¼ cups)

2 teaspoons Wilton Concentrated Red (No-taste) Gel Icing Color dissolved in 3 tablespoons of water, or 3 tablespoons normal liquid red food coloring (see note)

2-½ teaspoons vanilla extract

3 large eggs, at room temperature

1-¾ cups buttermilk

subheading: FOR THE FROSTING:

1 lb. cream cheese, at room temperature

2 sticks (½ lb.) unsalted butter, at room temperature

1-¾ teaspoons vanilla extract

Pinch salt

6 cups confectioners' sugar

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