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

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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