Description
Delightfully moist and vibrant Red Velvet Cupcakes topped with a creamy and tangy cream cheese frosting. Perfectly balanced with a hint of cocoa and a classic red hue, these cupcakes make a stunning treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring (gel)
- 1 tsp pure vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the cupcakes evenly.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine and aerate these ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, buttermilk, vanilla extract, and red food coloring until the mixture is smooth and uniform in color.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cupcakes.
- Prepare and Bake: Line a cupcake pan with liners and fill each liner about two-thirds full with the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Make Frosting: While cupcakes cool, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar, mixing well after each addition until the frosting is fluffy and spreadable.
- Frost Cupcakes: Once the cupcakes have completely cooled, generously frost the tops with the cream cheese frosting using a spatula or piping bag for a decorative finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use gel food coloring for a vibrant red without affecting batter consistency.
- You can substitute buttermilk with milk plus 1 tbsp vinegar or lemon juice if needed.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
- Let refrigerated cupcakes come to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
