Description
Delight in these classic Red Velvet Cupcakes topped with rich, creamy cream cheese frosting. Perfectly moist and flavorful, these cupcakes combine the subtle cocoa taste and a hint of tang from buttermilk, making them a favorite dessert for parties and special occasions.
Ingredients
Scale
Cupcake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups 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
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with 24 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and uniform.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring just until combined to avoid overmixing, which can make cupcakes dense.
- Fill the Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
- Prepare Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating continuously until the frosting is light and fluffy.
- Frost Cupcakes: Once the cupcakes are fully cooled, frost them using a piping bag or spatula as desired before serving.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- For a more vibrant red color, use gel-based food coloring instead of liquid.
- Store frosted cupcakes in the refrigerator for up to 3 days and bring to room temperature before serving for best taste and texture.
