Description
Moist red velvet cupcakes topped with a tangy cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a small bowl, stir together the red food coloring and white vinegar. Add this mixture to the batter and mix until the color is uniform.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until well combined and fluffy. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- For a richer red color, you can use gel food coloring.
- Ensure your cream cheese and butter are at room temperature for the smoothest frosting.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: red velvet cupcakes, cream cheese frosting, chocolate cupcakes, dessert recipe, baking