Red Velvet Cupcakes
These red velvet cupcakes are wonderfully easy to make, providing a reliable treat that fits seamlessly into your routine, perfect for any occasion.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Structure
- 1 cup sugar Sweetness
- 1 teaspoon baking soda Leavening
- 1 teaspoon cocoa powder Subtle chocolate flavor
- 1 teaspoon salt Enhances flavor
- 1 cup vegetable oil Moisture
- 1 cup buttermilk, room temperature Tenderness
- 2 large eggs Binding agent
- 2 tablespoons red food coloring Color
- 1 teaspoon vanilla extract Aroma
- 1 teaspoon white vinegar Reacts with baking soda
For the Frosting
- 8 ounces cream cheese, softened Richness
- 0.5 cup butter, softened Creaminess
- 4 cups powdered sugar Sweetness and texture
- 1 teaspoon vanilla extract Flavor
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large bowl, mix together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, combine the vegetable oil, buttermilk, and eggs.
- Gradually mix the wet ingredients into the dry ingredients.
- Add the red food coloring, vanilla extract, and white vinegar to the batter.
- Line a muffin tin with cupcake liners and fill each about two-thirds full with batter.
Baking
- Place the muffin tin in the preheated oven and bake for about 20–22 minutes.
- Allow cupcakes to cool in the muffin tin for about 5 minutes, then transfer to a cooling rack.
Frosting Preparation
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar until the frosting reaches a thick but spreadable consistency.
- Mix in a teaspoon of vanilla extract to the frosting.
Assembly
- Frost the cooled cupcakes with the cream cheese mixture.
Notes
Ensure your ingredients are at room temperature for better mixing. Avoid overmixing the batter and allow the cupcakes to cool completely before frosting.