Red velvet cupcakes

1. Preheat the oven to 350°F / 175°C (static) and line a 12-cup muffin pan with liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, mix together the softened butter, oil, sugar, egg, vanilla extract, and red gel food coloring until smooth and evenly combined.
4. Add the dry ingredients in two additions, alternating with the buttermilk. Mix just until combined.
5. Stir in the vinegar last, mixing briefly.
6. Divide the batter evenly between the liners, filling each about ⅔ full.
7. Bake for 18–20 minutes, until the tops spring back lightly and a toothpick inserted comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before frosting.

Cream cheese crosting

1. Mix the softened butter with the powdered sugar and vanilla for 1–2 minutes, just until smooth and combined.
2. Add the cold cream cheese and mix briefly until the frosting is thick, smooth, and stable.
3. Stop mixing as soon as the texture is creamy and holds its shape.
4. Transfer the frosting to a piping bag fitted with a round or star tip.
5. Pipe the frosting onto the cooled cupcakes.
6. Finish with red velvet crumbs or a light dusting of cocoa, if desired.