Description
Classic red velvet cupcakes topped with a smooth and creamy cream cheese frosting. These moist and tender cupcakes are perfect for parties, celebrations, or any sweet craving, boasting a vibrant red color and a luscious, tangy frosting that complements the subtle cocoa flavor.
Ingredients
Scale
Cupcakes
- 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 Oven and Prepare Muffin Tin: Set your oven to 350°F (175°C) and line a muffin tin with 24 cupcake liners to prevent sticking and ensure easy removal of cupcakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt until well combined to evenly distribute the leavening agents and cocoa powder.
- 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 in color.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently just until combined; avoid overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for the cupcakes to rise without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack. Let them cool completely before frosting to prevent the frosting from melting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light, fluffy, and spreadable.
- Frost Cupcakes: Using a piping bag or a spatula, frost the cooled cupcakes generously with the cream cheese frosting, creating smooth swirls or your desired decoration.
- Serve and Store: Serve the cupcakes immediately, or store them in the refrigerator for up to 3 days. For best taste, bring frosted cupcakes to room temperature before serving.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the cream cheese frosting from melting.
- For a richer and deeper red color, opt for gel food coloring instead of liquid.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to come to room temperature before serving to enjoy optimal flavor and texture.
