Description
Delight in these classic Red Velvet Cupcakes that are moist, tender, and vividly red, topped with a luscious cream cheese frosting. Perfect for celebrations or a sweet treat anytime, these cupcakes combine the rich flavors of cocoa and buttermilk with a vibrant pop of color.
Ingredients
Scale
Cupcakes
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners to ensure easy removal and clean up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the batter.
- Combine Wet Ingredients: In a separate large bowl, beat the vegetable oil and granulated sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition, then stir in the buttermilk and vanilla extract.
- Add Food Coloring and Dry Mix: Stir the red food coloring into the wet mixture until uniformly combined. Gradually add the dry ingredients, mixing gently until just combined; avoid overmixing to keep cupcakes tender.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cupcakes cool completely in the tin before frosting. To make the cream cheese frosting, beat the softened cream cheese and butter until smooth, then gradually add powdered sugar until creamy. Frost the cooled cupcakes generously.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix batter once flour is added to keep cupcakes moist and tender.
- Use unsalted butter for frosting to control salt levels.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
- Red food coloring amount can be adjusted to achieve desired color intensity.