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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Indulge in the rich, velvety goodness of Red Velvet Cupcakes with Cream Cheese Frosting. Perfect for any occasion, this recipe is easy, moist, and unforgettable. Bake happiness today!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring gel works best
  • 1 cup buttermilk or substitute with sour cream and milk
  • 1 teaspoon white vinegar

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Muffin tin
  • Cupcake liners

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  3. In a large bowl, beat the sugar and oil until smooth. Add the eggs one at a time, then mix in the vanilla extract and red food coloring.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the vinegar.
  5. Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 18–20 minutes, checking for doneness with a toothpick.
  6. Let the cupcakes cool completely before frosting.

Nutrition

Calories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

For extra moist cupcakes, brush the tops with a little simple syrup after baking.
Experiment with fillings like cream or jam for a fun twist.
Store in an airtight container at room temperature for up to 2 days, or refrigerate if necessary.
You can freeze unfrosted cupcakes for up to 3 months. Thaw in the fridge before frosting.
Tried this recipe?Let us know how it was!