Description
Delicious red velvet cupcakes with cream cheese frosting, perfect for Valentine’s Day and other special occasions.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon fine salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring (liquid or gel)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened (for frosting)
- 4 tablespoons unsalted butter, softened (for frosting)
- 2 cups powdered sugar, sifted (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Optional toppings: heart sprinkles, grated chocolate, edible gold dust
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until evenly combined.
- In a separate bowl, combine the oil, buttermilk, eggs, red food coloring, and vanilla. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Stir in the white vinegar quickly.
- Divide batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 18-22 minutes, rotating the pan halfway through. Cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the cream cheese frosting, beat the softened cream cheese and butter together until smooth, then gradually add powdered sugar until achieving desired consistency.
- Once cupcakes are cool, frost with a piping bag or spatula and decorate as desired.
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. For longer storage, un-frosted cupcakes can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg