In a mixing bowl, combine 2 1/2 cups of sifted cake flour, 1 1/2 cups of granulated sugar, 2 tablespoons of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.  Whisk these together until they’re well blended. This step is crucial for ensuring that your cupcakes rise evenly and develop a delightful texture.

In another bowl, cream together 1/2 cup of softened unsalted butter.  Add in the 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of apple cider vinegar, and 1 cup of buttermilk that’s been warmed slightly. Beat it until everything is well combined and smooth.  If you’re feeling adventurous, toss in 1 teaspoon of espresso powder for an extra depth of flavor.

Now, it’s time to add the red gel food coloring. Mix in 2 oz. of the red gel into your wet ingredients. This will give your batter that signature color.

Slowly add the dry mixture to your wet ingredients, mixing gently. Be cautious not to overmix; you want your cupcakes to be light and fluffy, not dense!

Using an ice cream scoop or a spoon, fill each cupcake liner about two-thirds full with the batter. Bake in your preheated oven for about 20-22 minutes. The aroma wafting through your kitchen will make your mouth water.

Once they are baked, allow the cupcakes to cool in the tin for around 5 minutes. After that, transfer them to a wire rack to cool completely. This is the crucial waiting period—try not to sneak any bites just yet.

While waiting, let’s whip up the frosting. In a large bowl, beat together 1 lb of softened cream cheese and 1 stick of softened unsalted butter until creamy and smooth.  Gradually add in 4 cups of sifted powdered sugar while beating. Finally, mix in 1 tablespoon of vanilla extract and 1 teaspoon of lemon zest for a subtle zing.

Once your cupcakes have cooled completely, it’s time for the fun part!  Using a piping bag or a simple spatula, generously frost each cupcake with your cream cheese mixture. A little swirl always adds charm!