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Red Velvet Cupcakes

Delightful red velvet cupcakes with a rich cocoa flavor and creamy cream cheese frosting, perfect for any occasion.
Servings 12 cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the Cupcakes

  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cups 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon salt
  • 1 teaspoon 1 teaspoon cocoa powder
  • 1 cups 1 cup vegetable oil
  • 1 cups 1 cup buttermilk, room temperature
  • 2 large 2 large eggs, room temperature
  • 2 tablespoons 2 tablespoons red food coloring
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon white vinegar

For the Cream Cheese Frosting

  • 8 oz 8 oz cream cheese, softened
  • 0.5 cup ½ cup unsalted butter, softened
  • 4 cups 4 cups powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 tablespoons 2 tablespoons heavy cream (optional) Optional for a creamier frosting

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
  • In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder. Mix well.
  • In another bowl, mix vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Whisk until smooth.
  • Pour the wet mixture into the dry ingredients. Mix until just combined. Do not overmix.
  • Evenly fill each cupcake liner about two-thirds full with the batter.

Baking

  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Frosting

  • In a mixing bowl, beat softened cream cheese and butter until creamy. Gradually add powdered sugar, mixing well after each addition.
  • Stir in vanilla extract and heavy cream, if using.

Assembly

  • Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting on top.
  • Enjoy these delightful red velvet cupcakes with a glass of milk or coffee!

Notes

Store in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for about a week or freeze unfrosted cupcakes for up to three months.
Calories: 290kcal
Course: Dessert
Cuisine: American
Keyword: Baking, Cream Cheese Frosting, Cupcake Recipe, Dessert, Red Velvet Cupcakes