Description
Easy to make and sure to impress, this red velvet cupcake recipe will become a go-to treat for any dessert lover.
Ingredients
- For the Cupcakes:
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1 ½ cups all-purpose flour (190g)
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1 cup granulated sugar (200g)
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1 tablespoon unsweetened cocoa powder
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½ teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 cup vegetable oil (240ml)
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon red food coloring
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1 teaspoon distilled white vinegar
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½ cup buttermilk (120ml)
- For the Cream Cheese Frosting:
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8 oz cream cheese, softened (225g)
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½ cup unsalted butter, softened (115g)
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4 cups powdered sugar (480g)
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1 teaspoon vanilla extract
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A pinch of salt
Instructions
- Step 1: Preheat the Oven and Prepare the Cupcake Pan
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and make cleanup easy.
- Step 2: Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the dry ingredients:
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1 ½ cups all-purpose flour
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1 tablespoon cocoa powder
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½ teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
- Ensure all the ingredients are well combined and set the bowl aside.
- Step 3: Combine the Wet Ingredients
- In another large bowl, whisk together the wet ingredients:
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1 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon red food coloring
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1 teaspoon distilled white vinegar
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½ cup buttermilk
- Mix until fully combined and smooth.
- Step 4: Incorporate Dry Ingredients into Wet Ingredients
- Slowly add the dry ingredients to the wet ingredients, alternating with the ½ cup buttermilk. Start by adding half of the dry mixture, then half of the buttermilk, and continue alternating until everything is combined. Stir gently to avoid overmixing, as this can make the cupcakes dense.
Notes
Room Temperature Ingredients: For the best results, make sure that your butter, eggs, and cream cheese are at room temperature before using them in the recipe. This ensures smoother batter and frosting, which will give your cupcakes a lighter, fluffier texture.
Red Food Coloring: While liquid food coloring is commonly used, you can also use gel food coloring for a more vibrant red hue. Just be sure to use the same amount as the recipe calls for.
Don’t Overmix: When combining the wet and dry ingredients, be sure to mix only until the ingredients are incorporated. Overmixing can result in dense cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250-300 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg