Description
These red velvet cupcakes are tender and moist, topped with a silky cream cheese frosting, making them perfect for Valentine’s Day or any celebration.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder (unsweetened)
- ½ teaspoon salt
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) 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 (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 2–3 cups (240–360 g) powdered sugar, sifted, to taste
- 1 teaspoon vanilla extract for frosting
- Pinch of salt for frosting
Instructions
- Preheat the oven to 350°F (175°C). 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, vanilla, and vinegar. Whisk until smooth and uniform in color.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix — a few small lumps are fine.
- Spoon the batter into the prepared liners, filling each about 2/3 full (roughly 3 tablespoons each).
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Remove from oven and cool in the tin for 5 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
- For the frosting: Beat the softened cream cheese and butter together until creamy and smooth, about 2–3 minutes. Add vanilla and a pinch of salt. Gradually add powdered sugar, ½ cup at a time, beating until the frosting reaches your desired sweetness and piping consistency.
- Frost cooled cupcakes with a spatula or piping bag. Decorate with heart sprinkles, cocoa dust, or chocolate shavings if desired.
Notes
Use room-temperature ingredients for better emulsification and higher rise. Avoid overmixing to prevent dense cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 580
- Sugar: 46g
- Sodium: 330mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg