For these cupcakes, I borrowed the cake recipe from my good friend Betty Crocker. They're not red because I don't keep food coloring on hand, but they tasted fantastic anyway.
The key to achieving a moist, delicious cupcake is to not overmix the batter once the flour is added. Once you've added the flour, the gluten will start to develop. To prevent this, mix the flour until just blended and then quickly transfer the batter to the muffin tins.
To finish the cupcakes, I blended 3 cups of powdered sugar, 8 ounces of cream cheese, 8 tablespoons of butter, and 1 teaspoon of vanilla to produce a sweet, but still thick and creamy, cream cheese frosting.
Hope you're having a good weekend!
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