Red Velvet Cupcakes
Deliciously soft and moist red velvet cupcakes topped with cream cheese frosting, perfect for celebrations and special occasions.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- a pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large mixing bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix thoroughly.
- Gradually add the dry mixture to the wet ingredients. Mix until just combined.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
Baking
- Place the tray into the preheated oven and bake for about 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and mix on low until combined. Mix in the vanilla extract and salt until fluffy.
Serving
- Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.
- Serve your delicious red velvet cupcakes immediately or store them for later.
Notes
Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for one week.