Buttermilk Substitute: Use 1 cup milk plus 1 tbsp white vinegar or lemon juice. Let sit for 5 minutes before using. Oil Substitute: Melted coconut oil works wonderfully in place of vegetable oil for a slight tropical twist. Red Food Coloring Alternatives: Beet juice reduction or beetroot powder adds natural color without artificial dyes. Vegan Option: Use plant-based buttermilk and vegan cream cheese to make this recipe vegan-friendly. Gluten-Free: Swap all-purpose flour with a gluten-free blend suitable for baking. No Cocoa Powder: You can omit cocoa powder if preferred, but it’s a key part of the red velvet flavor profile. Tips: – Always use room temperature ingredients for a smooth batter and perfect frosting texture. – Avoid overmixing cupcake batter to keep the crumb tender and moist. – Use an ice cream scoop to portion batter evenly and get uniform cupcakes. – Pipe frosting in a circular motion from the outside in for an elegant swirl. – Chill cupcakes in the fridge before frosting if your kitchen is warm to help frosting set nicely. – Store cupcakes in an airtight container in the fridge for up to 3 days; frost them just before serving for freshness.