Description
These classic red velvet cupcakes are soft, moist, and topped with creamy cream cheese frosting, featuring a hint of cocoa and vibrant red color.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
- 1 pound cream cheese, softened (for frosting)
- 2 sticks butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 4 cups sifted confectioners' sugar (for frosting)
Instructions
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Add the sifted dry ingredients to the wet mixture and mix until smooth and combined.
- Divide the batter evenly among the cupcake tins, filling about 2/3 full.
- Bake in the oven for about 20 to 22 minutes, turning the pans once halfway through.
- Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- For the frosting: In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth.
- Add the sugar and beat on low speed until incorporated, then increase to high speed and mix until very light and fluffy.
Notes
Ensure to use gel food coloring for a vibrant red hue; store cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g