Description
Indulge in moist and fluffy Red Velvet Cupcakes topped with tangy cream cheese frosting. Perfect for any celebration, these vibrant treats offer a subtle cocoa flavor and velvety texture.
Ingredients
Scale
For the Cupcakes:
- 1¼ cups (160g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons red food coloring (adjust for desired color intensity)
For the Cream Cheese Frosting:
- 1 cup (230g) unsalted butter, room temperature
- 8 oz (225g) cream cheese, softened
- 4 cups (500g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven and Prepare the Cupcake Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk until well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the vegetable oil, buttermilk, egg, vanilla extract, and vinegar until smooth.
- Add the Red Food Coloring: Stir in the red food coloring to the wet mixture, adjusting the amount based on your desired color intensity.
- Mix Wet and Dry Ingredients Together: Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth and fully combined. Avoid overmixing.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes: 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. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, while continuing to beat on low speed. Once all the sugar is incorporated, add the vanilla extract and a pinch of salt. Increase the speed to high and beat for 2–3 minutes until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost them with the cream cheese frosting. Decorate as desired.
Notes
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, keep them in the refrigerator. Allow frosted cupcakes to come to room temperature before serving for the best flavor and texture.
- Natural Coloring Option: If you prefer a natural look, you can skip the food coloring. The cupcakes will have a more brownish color from the cocoa powder but will still taste delicious.
- Buttermilk Substitute: If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cupcakes, Cream Cheese Frosting, Moist Cupcakes, Easy Red Velvet Recipe, Homemade Cupcakes