Description
Delight in these classic Red Velvet Cupcakes topped with smooth and creamy cream cheese frosting. Perfectly moist with a subtle cocoa flavor and vibrant red color, these cupcakes are ideal for parties and special occasions. The balance of tangy buttermilk and rich cream cheese frosting makes every bite irresistible.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with 24 cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until the mixture is smooth.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined to avoid overmixing and ensure tender cupcakes.
- Fill the Liners: Divide the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Remove cupcakes from the oven and let them cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is light and fluffy.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them using a piping bag or spatula as desired. Serve immediately or refrigerate.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Use gel food coloring for a richer and deeper red color if desired.
- Store frosted cupcakes in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
