Why You’ll Love This Recipe
- Classic Flavor: Perfect balance of cocoa and vanilla with a touch of tang from vinegar and buttermilk.
- Vibrant Color: Beautiful red hue thanks to food coloring.
- Simple to Make: Straightforward ingredients and easy steps for beginner bakers.
- Delicious Frosting: Cream cheese frosting adds smoothness and sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 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
For the Frosting:
- Cream cheese, softened
- Butter, softened
- Powdered sugar
- Vanilla extract
Directions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Mix Batter: Gradually add wet ingredients to dry ingredients, mixing just until combined. Avoid over-mixing.
- Fill Cupcake Liners: Divide batter evenly among liners, filling about two-thirds full.
- Bake: Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let cupcakes cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract until smooth and fluffy.
- Frost Cupcakes: Pipe or spread frosting generously over cooled cupcakes.
- Optional Garnish: Add chocolate shavings, red sprinkles, or mini chocolate chips for a decorative touch.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: Approximately 40 minutes
Nutrition (per cupcake)
- Calories: 320 kcal
- Fat: 15g
- Protein: 3g
Conclusion
These Red Velvet Cupcakes combine moist, cocoa-flavored cake with a rich and creamy cream cheese frosting. Simple to prepare and visually stunning, they’re perfect for celebrations or a special treat anytime.
Red Velvet Cupcakes: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Red Velvet Cupcakes are moist, tender, with a subtle cocoa flavor and vibrant red color, topped with creamy, tangy cream cheese frosting for an irresistible treat.
Ingredients
1 ¾ cups all-purpose flour
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
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
Frosting:
Cream cheese, softened
Butter, softened
Powdered sugar
Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line cupcake pan with liners.
- Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually mix wet ingredients into dry until just combined; avoid overmixing.
- Fill cupcake liners two-thirds full with batter.
- Bake 20–25 minutes or until toothpick inserted comes out clean.
- Cool in pan 10–15 minutes, then transfer to wire rack.
- Beat cream cheese and butter until creamy; gradually add powdered sugar and vanilla until fluffy.
- Frost cooled cupcakes; optionally garnish with chocolate shavings or sprinkles.
Notes
-
Make sure eggs and buttermilk are at room temperature for best texture.
-
Avoid over-mixing the batter to keep cupcakes tender.
-
Use gel-based red food coloring for the most vibrant color without thinning the batter.
-
Store cupcakes in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Fat: 15 g
- Protein: 3 g
