Description
These irresistible red velvet cupcakes are moist, fluffy, and perfectly balanced with a hint of cocoa and vibrant red color. Topped with smooth, tangy cream cheese frosting, they make for a delightful treat perfect for any celebration or sweet craving.
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 butter, softened
- 4 cups powdered sugar
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to prevent sticking and make removal easy.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the cocoa and leavening agents.
- Combine wet ingredients: In a separate bowl, beat the vegetable oil and granulated sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the buttermilk and vanilla extract until smooth.
- Add color and dry ingredients: Stir the red food coloring into the wet mixture until uniformly combined. Gradually fold in the dry ingredients and mix just until the batter is smooth and no streaks of flour remain.
- Fill cupcake liners and bake: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and frost: Allow the cupcakes to cool completely in the tin or on a wire rack before frosting with the cream cheese frosting for best results.
Notes
- Ensure eggs are at room temperature to help the batter mix more evenly and produce a lighter texture.
- Do not overmix the batter after adding the dry ingredients; overmixing can make cupcakes dense and tough.
- If you prefer a more natural red color, use beet juice or powder as a substitute for red food coloring.
- To soften cream cheese and butter faster, leave them out at room temperature for about 30 minutes before preparing frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
