1⅔ cups Martha White All-Purpose Flour
2 teaspoons cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, room temperature
3 large eggs, room temperature
2 tablespoons vanilla extract
¾ cup buttermilk
Red food coloring
1 tub cream cheese frosting
Preheat the oven to 350°F. Place cupcake liners in the pan and set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in room temperature butter and mix on low until the mixture forms.
In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring. Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed. Pour the batter evenly into cupcake papers.
Bake for 15 to 20 minutes. Let cool for several minutes in the pan then remove and cool completely on a wire rack. Let cool completely before frosting. Frost the cupcakes with the cream cheese frosting and enjoy!