Description
These red velvet cupcakes are moist, fluffy, and beautifully vibrant, topped with a creamy and tangy cream cheese frosting. Perfect for any celebration or a sweet treat!
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- ¾ cup (180ml) buttermilk (or substitute with milk and a splash of vinegar)
- ½ cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring (gel is recommended for vibrant color)
- 8 oz (225g) cream cheese (softened)
- ½ cup (115g) unsalted butter (softened)
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the eggs, buttermilk, vegetable oil, vanilla extract, vinegar, and red food coloring. Mix until well blended.
- Gradually add the wet ingredients to the dry ingredients. Using an electric mixer, beat on medium speed until the batter is smooth and there are no lumps.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack and let them cool completely.
- Prepare the frosting: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and salt. Beat on low speed to combine, then increase to high speed for about 2 minutes until the frosting is fluffy.
- Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously.
- Optional: Top with a sprinkle of red sugar, chocolate shavings, or a small piece of red velvet cake for extra flair.
Notes
[‘Don’t overmix the batter to avoid dense cupcakes.’, ‘Ensure eggs, buttermilk, and butter are at room temperature for a smooth batter.’, ‘Use gel food coloring for vibrant red color without affecting batter consistency.’, ‘Bake in the center of the oven for even baking.’, ‘Let cupcakes cool completely before frosting to avoid melting.’]
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: red velvet cupcakes, cream cheese frosting, dessert recipe, baking, easy cupcakes, holiday dessert, party treat