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red velvet cupcakes

These delightful red velvet cupcakes are soft, moist, and topped with a creamy cream cheese frosting. Perfect for any celebration or simply to indulge your sweet tooth, these cupcakes are a striking addition to any dessert table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 muffin tin (12-cup)
  • 12 cupcake liners
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cooling rack
  • 1 piping bag (optional for frosting)

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature Ensure room temperature for best results.
  • 2 large eggs, room temperature Ensure room temperature for best results.
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, optional for consistency Use if a thinner consistency is desired.

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  • In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack.
  • While the cupcakes cool, make the cream cheese frosting by beating together the softened cream cheese and butter until light and fluffy.
  • Gradually add the powdered sugar and mix until smooth. Stir in the vanilla extract and milk if a thinner consistency is desired.
  • Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or knife.
  • For a decorative touch, sprinkle some edible glitter or red sprinkles on top of the frosting.

Notes

For a decorative touch, sprinkle some edible glitter or red sprinkles on top of the frosting.
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Ensure all your ingredients are at room temperature for the best results.