Delicious Red Velvet Cupcakes
These classic red velvet cupcakes offer a vibrant color and soft, moist crumb with subtle cocoa notes. Paired with tangy cream cheese frosting, they’re perfect for celebrations or sweet treats. Easy to make with minimal special ingredients.
- Prep Time: 25
- Cook Time: 20
- Total Time: 45
- Yield: 12 cupcakes
- Category: Cakes & Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcake:
1 1/4 cups (160g) all-purpose flour
1 cup (200g) granulated sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) buttermilk, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon white vinegar
1-2 teaspoons red food coloring (liquid or gel)
Frosting:
1 cup (230g) unsalted butter, room temperature
8 oz (225g) cream cheese, softened
4 cups (500g) powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line muffin tin with paper liners
In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt
In a separate bowl, mix vegetable oil, buttermilk, egg, vanilla, vinegar, and 1 teaspoon red food coloring until smooth
Combine wet and dry ingredients using a whisk or spatula; fold in more food coloring if desired
Spoon batter into prepared cupcake liners (fill 2/3 full)
Bake for 18-20 minutes until tops spring back when lightly pressed
Cool completely on wire rack
For frosting: Beat butter and cream cheese until fluffy
Gradually add powdered sugar, 1 cup at a time; mix in vanilla and salt
Frost cupcakes with a knife or piping bag
Notes
If using liquid food coloring, double the amount for best results
Substitute buttermilk by mixing 1/2 cup milk + 1 1/2 tsp lemon juice/vinegar
Ensure buttercream tapers at the bottom for professional finish
Store in airtight container for up to 2 days