Cake Ingredients:
1.5 sugar
1 stick slightly softened butter
2 eggs, room temperature
2 1/3 cups flour
2 TBSP cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1.5 TBSP red food coloring
1 tsp vanilla
1 tsp distilled white vinegar

Frosting Ingredients:
1 stick softened butter
8 oz softened cream cheese
2 to 3 cups powdered sugar (to your taste)
1 tsp vanilla

Preheat the oven to 350°F.
Mix butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time until each is fully blended in. Set aside.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt and set aside.
In a third, bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Now add a fourth of the dry ingredients into the buttermilk mixture
Next, add a third of the wet to the buttermilk mixture.
Slowly add some of the dry and then some of the wet ingredients into the buttermilk mixture, blending completely after each addition
Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
Bake for 18-22 minutes or until a toothpick comes out clean.
Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
Now make the frosting-
Cream the butter and cream cheese together, about 3 minutes.
Add vanilla extract and mix.
Add powdered sugar gradually, continually tasting to get to desired sweetness.
Spread onto cooled cupcakes.

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