Description
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.
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg