📖 Instructions

1. Preheat your oven to 350°F (175°C). Get a 12-cup muffin tin and line it with cupcake liners. This keeps your cupcakes from sticking and makes cleanup a breeze. Trust me, you'll thank me later.
2. In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. Make sure all dry ingredients are evenly combined to avoid pockets of weirdness in your cupcakes.
3. In a separate bowl, whisk together 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 large eggs, 2 tablespoons of red food coloring (gel is best for a vibrant color), and 1 teaspoon of vanilla extract. The red food coloring is what gives these cupcakes their signature look, so don't skimp!
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cupcakes, and nobody wants that.
5. In a small bowl, mix 1 teaspoon of white vinegar and 1 teaspoon of baking soda. It will fizz! Quickly add it to the batter and mix gently. This reaction adds extra lift to the cupcakes, making them light and fluffy.
6. Fill each cupcake liner about 2/3 full. This gives the cupcakes room to rise without overflowing. Nobody wants a cupcake volcano in their oven.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; ovens vary, and you don't want burnt cupcakes. Burnt cupcakes are sad cupcakes.
8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Cooling them completely prevents the frosting from melting.
9. While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat 8 ounces of softened cream cheese and 1/2 cup (1 stick) of softened unsalted butter until smooth and creamy. Make sure your cream cheese and butter are truly softened to avoid lumps in your frosting.
10. Gradually add 4 cups of powdered sugar, beating until smooth. Add 1 teaspoon of vanilla extract and mix well. If the frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.
11. Once the cupcakes are completely cool, frost them with the cream cheese frosting. You can use a piping bag for a fancy look or simply spread the frosting with a knife.
12. Decorate with sprinkles, edible glitter, or any other decorations you like. Get creative! It's a birthday cupcake, after all. And there you have it, Red Velvet Birthday Romance Cupcakes, ready to bring a lil' sweetness to any celebration!