Nutrition

Ingredients

• 1 cup canola oil
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon white vinegar
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 to 2-1/2 cups confectioners' sugar

Instructions

1. 1 Preheat the oven to 350°F. In a large bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda and salt. In a separate bowl, whisk together the canola oil, buttermilk, eggs, red food coloring, vanilla and white vinegar. Add the dry ingredients to the wet ingredients, mixing just until moistened.
2. 2 Place foil or paper cupcake liners in 24 muffin cups, then evenly fill them two-thirds full with the batter. Bake the cupcakes until a toothpick inserted in the center of a few of the cupcakes comes out clean, 18 to 22 minutes. Cool the cupcakes for 10 minutes to finish setting up their crumb structure, then remove them from the muffin pans to a wire rack to cool completely to room temperature. Editor’s Tip: I always use a cookie scoop to evenly and consistently fill cupcake liners. Plus, it makes the job much less messy!
3. 3 In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese, butter, vanilla extract and salt until the mixture is fluffy. Gradually beat in enough confectioners' sugar to achieve your desired frosting consistency. More confectioners’ sugar means a stiffer frosting.
4. 4 Frost the cupcakes as desired. I like to use a piping bag and tip for a professionally decorated look, or use a mini offset spatula for a more casual frost. Serve and enjoy! Editor’s Tip: If you don’t have a piping bag or piping tips, you can frost cupcakes with a resealable plastic bag.

Original Source

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