Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
Line a muffin tin with cupcake liners. This will make it easier to remove the cupcakes once they are baked.
In a large mixing bowl, whisk together the large egg, granulated sugar, buttermilk, canola oil, vanilla Greek yogurt, and vanilla extract. Mix until well combined and the sugar begins to dissolve.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt. Sifting helps to incorporate air and avoid lumps.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Stir in the red food coloring, adjusting the amount to achieve your desired shade of red. Mix until the color is evenly distributed.
Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with batter. This allows space for the cupcakes to rise without overflowing.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the vanilla cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the vanilla extract and gradually mix in the confectioners sugar until you reach your desired sweetness and consistency. If the frosting is too thick, add a splash of cream or milk.
Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting. You can use a knife or a piping bag for a decorative touch.
For a delightful finishing touch, sprinkle some sanding sugar or colorful sprinkles on top of the frosted cupcakes. Now, they’re ready to impress your family and friends!
