Ingredients

12 jumbo cupcakes

　　

Cupcakes

3 1/2 cups all-purpose flour

　　1 1/4 teaspoons baking soda

　　1 1/4 teaspoons fine salt

　　1 1/4 teaspoons unsweetened cocoa powder

　　3 cups sugar

　　1 1/2 cups vegetable oil

　　1 1/4 cups buttermilk

　　3 large eggs

　　2 tablespoons plus 2 teaspoons red food coloring

　　1 1/4 teaspoons distilled white or apple cider vinegar

　　1 1/4 teaspoons pure vanilla extract

　　

Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, at room temperature

　　1 1/2 (8-ounce) packages cream cheese, at room temperature

　　1 pound confectioners’ sugar, sifted

　　1 1/2 teaspoons pure vanilla extract

　　

Step 1

To make the cupcakes, preheat the oven to 350°F. Line 12 jumbo muffin cups with paper liners.

　　

Step 2

Sift the flour, baking soda, salt, and cocoa powder into a bowl and set aside.

　　

Step 3

In an electric mixer fitted with the paddle attachment, mix the sugar, oil, and buttermilk on medium speed until combined. Add the eggs, food coloring, vinegar, vanilla, and 2 tablespoons water, and mix well. Turn the mixer to low and add the dry ingredients a little bit at a time, scraping down the sides occasionally, beating until combined. Be sure not to overmix, or the cupcakes will be tough.

　　

Step 4

Fill the muffin cups about three-quarters full with batter. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool.

　　

Step 5

To make the frosting, beat the butter and cream cheese together in an electric mixer fitted with the paddle attachment until smooth. Gradually add the confectioners’ sugar, scraping the bowl down as needed. Beat in the vanilla. If too soft, chill briefly. Divide the frosting among the cupcakes; then smooth with a small offset spatula.

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