Instructions

• Preheat oven to 350°F (175°C). Line a 12-cup standard muffin pan with paper liners and set aside.
• If using powdered buttermilk, dissolve 2 1/2 tablespoons powdered buttermilk in 2/3 cup water and use that in the recipe; otherwise use 2/3 cup liquid buttermilk.
• In a large mixing bowl, whisk together 1 large egg, 1 cup granulated sugar, the 2/3 cup buttermilk (or reconstituted powdered buttermilk), 1/2 cup canola oil, 2 tablespoons vanilla Greek yogurt (or plain Greek yogurt or sour cream), and 1 tablespoon vanilla extract until smooth and combined.
• Add 1 1/2 cups all-purpose flour, 3 tablespoons unsweetened natural cocoa powder, 3/4 teaspoon baking soda, and a pinch of salt (optional). Whisk or stir gently until the dry ingredients are just combined; do not overmix.
• Carefully whisk in 1 to 2 tablespoons red food coloring, adding only as much as needed to reach a deep red color.
• Using a medium (about 2-inch) cookie scoop or a tablespoon, portion about 2 heaping tablespoons of batter into each lined muffin cup so each is roughly 3/4 full. Batter will likely make a 13th or 14th cupcake; you may pour any extra into a small greased pan (mini loaf or an additional muffin cup) or discard the extra batter if you prefer.
• Bake in the preheated oven for about 18–20 minutes. Start checking at 18 minutes: cupcakes are done when tops are domed, set, spring back lightly to the touch, and a toothpick inserted into the center comes out mostly clean or with a few moist crumbs but no wet batter.
• Remove the pan from the oven and let cupcakes cool in the pan for about 15 minutes. Then transfer cupcakes from the pan to a wire rack and cool completely before frosting.
• While the cupcakes cool, make the frosting: in a large mixing bowl, combine 1/2 cup softened cream cheese, 2 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract. Add about 1 cup confectioners’ sugar and whisk or beat with an electric mixer until smooth.
• Continue adding confectioners’ sugar (total 2 to 2 1/2 cups, as needed) until the frosting reaches your desired sweetness and thickness. If the frosting becomes too thick, thin it with a splash of cream or milk. (Note: using light/soft-spreadable cream cheese may result in a thinner frosting; if you want a very thick, pipeable frosting, use regular cream cheese.)
• Frost each cooled cupcake with about 2 to 3 tablespoons frosting. You can smooth the frosting with a knife or transfer it to a piping bag and pipe (Wilton 1M or preferred tip) if desired.
• Optionally, garnish each cupcake with sanding sugar or sprinkles. Serve.