Red Velvet Cupcakes (Scratch Recipe)

Step 1: Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.

Step 2: In a bowl beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.

Step 3: In a bowl combine the flour with cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter into cups, filling three-fourths full.

Step 4: Bake for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely before frosting.