Non-stick cooking spray
1 ¼ cups all-purpose flour
¾ cup granulated sugar
1 tsp unsweetened cocoa powder
¾ tsp baking soda
½ tsp salt
¾ cup vegetable oil
½ cup low-fat buttermilk
1 tbsp red food coloring
1 ½ tsp vanilla extract
½ tsp vanilla extract
½ tsp distilled white vinegar
1 egg
4 tbsp (½ stick) butter, softened
4 tbsp (2 ounces) cream cheese, softened
1 cup powdered sugar
24 raspberries
Preparation:
Preheat oven to 350ºF. Line 24 mini muffin slots with cupcake liners, or spray with cooking spray; set aside. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. In a large bowl, whisk together oil, buttermilk, food coloring, 1 ½ teaspoons vanilla, vinegar, and egg. Add flour mixture to egg mixture and stir until well combined. Spoon batter evenly into muffin cups; bake until cooked through and a toothpick inserted in the middle of a cupcake comes out clean, 18 to 20 minutes. Set aside and cool completely. In a large bowl, beat together butter and cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add powdered sugar and remaining ½ teaspoon vanilla; beat until smooth and creamy, about 1 minute more. Frost cupcakes, then top each one with a raspberry. Recipe makes 24 cupcakes.