Description
Indulge in these classic Red Velvet Cupcakes, featuring a moist, tender crumb and a creamy, tangy cream cheese frosting. Perfect for any celebration!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the buttermilk, oil, eggs, food coloring, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Fill each cupcake liner about 2/3 full.
- Bake the Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined and fluffy.
- Stir in the vanilla extract.
- Assemble the Cupcakes: Once the cupcakes are completely cool, frost them with the cream cheese frosting.
- Decorate as desired.
Notes
- For a deeper red color, use gel food coloring.
- Make sure your cream cheese and butter are softened at room temperature for the frosting to be smooth.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Protein: 4g