Description
These Red Velvet Cupcakes are moist, tender, and laden with a subtle cocoa flavor enhanced by vibrant red food coloring. Topped with a silky, tangy cream cheese frosting, they deliver a perfect balance of sweetness and creaminess, making each bite a delightful treat perfect for any occasion.
Ingredients
Scale
Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup 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 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until thoroughly combined, ensuring an even distribution of ingredients.
- Combine Wet Ingredients: In another bowl, mix the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, gently mixing until just combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Spoon the batter into the lined cupcake pan, filling each liner about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cupcakes are ready.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting doesn’t melt.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to mix until the frosting is fluffy and creamy.
- Frost the Cupcakes: Once the cupcakes have cooled completely, generously frost them with the prepared cream cheese frosting for a luscious finish.
Notes
- Make sure eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter to keep cupcakes light and fluffy.
- If you want a more intense red color, you can increase the red food coloring slightly.
- Store the frosted cupcakes in the refrigerator since the frosting contains cream cheese.
- For a dairy-free option, use vegan cream cheese and butter substitutes.
