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red velvet cupcakes

Indulge in these delightful red velvet cupcakes that boast a soft, moist texture and a rich cocoa flavor. Topped with a creamy cream cheese frosting, they are perfect for any celebration or just a sweet treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 cupcake pan
  • 1 cupcake liners
  • 1 cooling rack
  • 1 piping bag (optional)

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ 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
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
  • In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix until thoroughly combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  • While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, mixing until fully incorporated. Add the vanilla extract and mix until combined.
  • Once the cupcakes are completely cool, frost them using a piping bag or a spatula as desired.

Notes

Make sure that the buttermilk and eggs are at room temperature for the best results.
You can adjust the amount of red food coloring for a deeper or lighter red.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.