Description
These Red Velvet Cupcakes are a delightful treat, featuring a moist, tender crumb and topped with creamy, tangy frosting. Perfect for any occasion, from festive celebrations to casual gatherings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, beat eggs, then mix in buttermilk, vegetable oil, food coloring, vinegar, and vanilla extract.
- Combine wet and dry ingredients, mixing just until blended.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes on a wire rack before frosting.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost cooled cupcakes and decorate as desired.
Notes
- For richer color, use gel food coloring.
- Store frosted cupcakes in the refrigerator for up to 5 days.
- Freeze unfrosted cupcakes for up to 3 months.