Description
These red velvet cupcakes are a classic favorite, with a moist, tender crumb and vibrant red color. Topped with creamy, tangy cream cheese frosting, they are perfect for any occasion. Whether it’s a special event or just a sweet treat, these cupcakes will delight your taste buds and impress your guests.
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 3–4 cups powdered sugar (depending on desired sweetness)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven and Prepare the Cupcake Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- Combine the Wet Ingredients: In a separate bowl, mix together buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar. Gradually add the dry ingredients and stir until smooth.
- Fill the Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling them about two-thirds full.
- Bake the Cupcakes: Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, 1 cup at a time, and mix until fluffy. Stir in vanilla extract and a pinch of salt.
- Frost the Cupcakes: Once cupcakes are cool, frost them with the cream cheese frosting using a knife or piping bag.
Notes
- Vinegar is essential for activating the baking soda and ensuring the cupcakes rise properly.
- Use gel food coloring for a vibrant color that doesn’t alter the texture of the batter.
- Ensure cream cheese and butter are softened to make smooth, creamy frosting.
- For extra flair, you can decorate the cupcakes with red sprinkles, berries, or a small piece of chocolate.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 25g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg