Red Velvet Cupcakes
Deliciously moist and tender red velvet cupcakes topped with creamy cream cheese frosting, perfect for any celebration or dessert craving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate large bowl, combine vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- To make frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla, beating until smooth and fluffy.
- Frost cooled cupcakes as desired and serve.
Notes
For extra flair, sprinkle cupcakes with red velvet crumbs or decorate with fresh berries before serving.
Find it online: https://midwestmommy.com/red-velvet-cupcakes-delicious-guide/