Description
These red velvet cupcakes are a delightful combination of moist, velvety texture and a rich, cocoa flavor, topped with a luscious cream cheese frosting. Each bite melts in your mouth, offering a perfect balance of sweetness and tanginess that will leave you craving more.
Ingredients
Scale
- Cupcake Base:
- 1 ½ 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, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- 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, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 30 grams
- Sodium: 250 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: red velvet cupcakes, cream cheese frosting, dessert recipes, baking, American cuisine, holiday treats, moist cupcakes, easy cupcake recipe, festive desserts, sweet treats, homemade cupcakes, party desserts, chocolate flavor