Description
These Red Velvet Cupcakes are the perfect balance of rich chocolate flavor and vibrant color, topped with a creamy and tangy cream cheese frosting. Ideal for any special occasion, these cupcakes are easy to make and sure to impress!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg (room temperature)
- ½ cup vegetable oil
- ½ cup buttermilk (room temperature)
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 2 tbsp red food coloring (gel preferred)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together sugar, oil, egg, buttermilk, vinegar, vanilla extract, and red food coloring until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined (don’t overmix).
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Mix until fluffy.
- Frost cooled cupcakes with cream cheese frosting and enjoy!
Notes
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
- Food Coloring: Gel food coloring gives a brighter red color without altering the texture of the batter. Avoid liquid food coloring for the best results.
- Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American