Directions 14 steps | 40 Minutes
Preheat the oven to 350°F. Line two muffin pans with cupcake liners.
In a bowl, whisk together both flours, cocoa powder and salt.
In a separate bowl of a standing mixer fitted with a paddle attachment or with a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
Add eggs one at a time, scraping down the sides of the bowl after each addition.
Turn the mixer to low and mix in the vanilla extract and the food coloring.
Add one-third of the flour mixture to the batter, then half of the buttermilk.
Add another third of the flour mixture to the batter and the rest of the buttermilk. Add the final third of the flour mixture and mix until just combined.
In a small bowl, stir the baking soda and vinegar together. Add the mixture to the batter until just combined.
Fill the cupcake liners to about two-thirds full. Bake cupcakes for 15-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and let cool in the pan for 10 minutes before removing cupcakes from the pans (be careful, the pans may still be hot) and onto a cooling rack. Cool completely.
While the cupcakes are cooling, make the cream cheese frosting. In the bowl of a standing mixer fitted with a paddle attachment or with a handheld mixer, cream the butter and the cream cheese together on medium speed until combined.
On low speed, add in four cups of confectioners’ sugar and then raise the speed to medium. Mix until combined. Taste the frosting to see if it needs more. Add up to two more cups of confectioners’ sugar to suit your taste.
Mix in the vanilla extract and salt.
On medium-low speed add in the heavy cream. Mix until light and fluffy, about 30 seconds to 1 minute. Do not over mix as it will curdle the heavy cream.
Frost the cooled cupcakes with the cream cheese frosting and enjoy!