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red velvet cupcakes

red velvet cupcakes

Red velvet cupcakes are a deliciously moist treat with a rich, velvety texture. These cupcakes are paired perfectly with a classic cream cheese frosting, making them a favorite for any occasion, especially birthdays and celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 muffin tin
  • 12 cupcake liners
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 toothpick for testing doneness
  • 1 wire rack

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese (softened)
  • 0.5 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
  • In a large mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder. Whisk together until well mixed.
  • In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix well until all the wet ingredients are fully combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer or whisk until just combined. Be careful not to overmix; a few lumps are okay.
  • Fill the cupcake liners about ⅔ full with the batter.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth.
  • Gradually add in the powdered sugar, mixing until fluffy. Finally, add vanilla extract and mix until well incorporated.
  • Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.
  • For a festive touch, you can add red sprinkles on top of the frosted cupcakes.

Notes

For a festive touch, you can add red sprinkles on top of the frosted cupcakes.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Ensure all ingredients are at room temperature for the best results.