To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.
Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.
I have made this recipe at least 5 times and followed it to the letter - it has been perfect every time. I usually make it around the holiday's, but made them for a 4th of July cookout last summer. I added blueberries to decorate the frosting and they were fantastic. I believe that any poor reviews about the consistency of the frosting or cake itself are a result of not following the directions.
The cupcakes turned out great. I only baked my for 17 minutes, and they were perfectly moist. I agree with some others...the frosting makes A LOT! But I was more disappointed in the consistency. It was so thin! I had my put my cupcakes in the fridge to keep it from running over the edges. I did keep the extra, and now I just add a bit more when I go to eat one. That seems to be working out!
I have made this cupcake at least 4 times and everytime, it has come out perfectly. Like many reviewers, I have used lowfat buttermilk and it has turned out fine. Everytime I make it, I never have any left over and people go for seconds.
Delicious! I made them for valentines day and they are really good! I used low fat butter milk and 1/3 less fat cream cheese. Other than that I followed the recipe exactly. I was worried about making "light" cupcakes, but you really cannot tell. I will def make these again.