01 -
Whisk together flour, sugar, baking soda, cocoa powder, and salt in a large bowl until thoroughly combined to ensure even leavening and consistent crumb.
02 -
In a separate bowl, whisk buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring, ensuring all are at room temperature for a smooth batter.
03 -
Gradually add the wet mixture to the dry ingredients and stir gently, scraping the bowl to prevent overmixing, which can cause dense cupcakes.
04 -
Divide batter evenly among lined cupcake tins to about two-thirds full. Bake in a preheated 350°F oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
05 -
Beat softened cream cheese and butter using a mixer until creamy and lump-free. Gradually add powdered sugar, vanilla extract, and salt, beating until light and fluffy.
06 -
Pipe or spread frosting generously over cooled cupcakes and finish with blue star sprinkles for a festive touch.