Description
Deliciously moist and fluffy Red Velvet Cupcakes topped with a creamy, tangy cream cheese frosting. Perfect for celebrations or whenever you crave a classic treat with vibrant color and rich flavor.
Ingredients
Scale
Cupcakes
- 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 reaches the proper temperature by the time the batter is ready.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine evenly and remove any lumps.
- Combine Wet Ingredients: In another large bowl, whisk together the vegetable oil, granulated sugar, eggs, buttermilk, pure vanilla extract, and red gel food coloring until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Take care not to overmix to keep the cupcakes tender.
- Fill Liners and Bake: Line a cupcake pan with liners and fill each 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.
- Prepare Frosting: While the cupcakes bake, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy and well incorporated.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack before generously spreading the cream cheese frosting on top.
Notes
- For best results, use room temperature ingredients to ensure proper mixing.
- You can substitute buttermilk with milk mixed with 1 tbsp lemon juice or vinegar, left to sit for 5 minutes.
- If you prefer a less vibrant red color, reduce the red food coloring slightly.
- Make sure cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor.
