Description
Classic red velvet cupcakes with a moist, tender crumb and a subtle cocoa flavor, topped with rich and tangy cream cheese frosting for a timeless, bakery-style dessert.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
8 ounces cream cheese, room temperature
12 tablespoons unsalted butter, room temperature
1/2 teaspoon pure vanilla extract (for frosting)
3 1/2 cups sifted confectioners’ sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk together the buttermilk, red food coloring, vinegar, and vanilla extract.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and wet ingredients to the butter mixture, mixing gently until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting, beat the cream cheese and butter until smooth.
- Add vanilla extract and gradually beat in confectioners’ sugar until creamy.
- Frost the cooled cupcakes and serve.
Notes
Do not overmix the batter to keep cupcakes tender.
Cool cupcakes completely before frosting.
Unfrosted cupcakes freeze well.
Let refrigerated cupcakes come to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
