Red Velvet Muffins

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Prepare a 12-cup muffin tin with muffin liners.

Step 3 -In a large bowl, add the butter and the granulated sugar and use an electric handheld mixer on medium speed to beat them together until light and fluffy.

Step 4 -Add the eggs to the butter mixture, 1 at a time, and beat into the butter mixture until incorporated before adding the next one.

Step 5 -Add the vanilla extract to the butter mixture and beat to combine.

Step 6 -In a bowl, add the milk and the red food coloring and stir to combine.

Step 7 -Slowly stream the milk mixture into the butter mixture, while beating on low, until combined.

Step 8 -Sift the flour, the cocoa powder, the baking powder, and the salt into the butter mixture and fold to combine until a batter just forms. Be careful not to overmix.

Step 9 -In a small bowl, add the vinegar and the baking soda and mix to combine. It will bubble slightly.

Step 10 -Immediately fold the vinegar mixture into the muffin batter until just combined.

Step 11 -Fill the prepared muffin tin evenly with the batter, filling each well about 3/4 full.

Step 12 -Bake the muffins until a toothpick inserted in the center comes out clean, about 20-22 minutes. Be careful not to overbake.

Step 13 -Allow the muffins cool to room temperature.

Step 14 -In a bowl, add the cream cheese, the mascarpone cheese, and the powdered sugar and use a clean electric handheld mixer on medium speed to beat until a light and fluffy frosting. Do not overbeat.

Step 15 -Pipe the frosting evenly over the muffins.

Step 16 -Serve.