Red velvet cup cakes with Fresh cream cheese

Instructions

• Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.
• In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside
• cream together the butter and sugar on medium speed for 4-5 minutes. Add the egg and mix until fully combined
• then mix in the oil, red food coloring, vanilla, and vinegar stopping to scrape down the sides of the bowl as needed.
• Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients.
• Make sure to mix each addition until just combined and be careful not to over mix the batter.
• Evenly distribute the batter between all 16 cupcake liners in the prepared muffin pans, only filling each one about halfway full.
• Bake in separate batches at 350°F (177°C) for 15-18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean
• n the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer,
• beat the Pinar fresh cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
• Add in the icing sugar and vanilla extract and continue mixing until fully combined
• scraping down the sides of the bowl as needed.
• Once the cupcakes have cooled completely, pipe the frosting on top.