Description
Delight in these classic Red Velvet Cupcakes, featuring a moist, tender crumb with a hint of cocoa and a vibrant red hue. Topped with a rich and creamy cream cheese frosting, these cupcakes are perfect for celebrations or any occasion that calls for a sweet treat.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring (gel)
- 1 tsp pure vanilla extract
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the batter.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures a smooth batter free of lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, buttermilk, vanilla extract, and red food coloring until the mixture is smooth and uniform in color.
- Blend Batter: Gradually add the dry ingredients into the wet mixture, gently folding until just combined. Take care not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Line a cupcake tin with liners and fill each about two-thirds full with the batter to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully baked.
- Prepare Frosting: While cupcakes bake and cool, beat softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, continuing to beat until the frosting is fluffy.
- Frost Cupcakes: Once cupcakes have completely cooled, generously frost each one with the cream cheese frosting and serve.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
- For more vivid red color, use gel food coloring rather than liquid.
- Store cupcakes in an airtight container in the refrigerator due to cream cheese frosting.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor.
