Description
Delight in these classic Red Velvet Cupcakes featuring a tender, moist crumb paired with a rich and creamy cream cheese frosting. Perfectly balanced with a hint of cocoa and vibrant red color, these cupcakes are ideal for celebrations or a sweet everyday 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 correct temperature while you prepare the batter.
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Wet Ingredients: In another bowl, whisk together vegetable oil, granulated sugar, eggs, buttermilk, vanilla extract, and red food coloring until the mixture is smooth and homogeneous.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredient bowl, mixing gently until just combined. Avoid overmixing to maintain tenderness in the cupcakes.
- Fill Cupcake Liners: Line a cupcake tray with liners and fill each about two-thirds full with batter for proper rise and shape during baking.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Prepare Frosting: While cupcakes bake and cool, beat softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar and continue mixing until the frosting is smooth and fluffy.
- Frost Cupcakes: Once the cupcakes have cooled completely, generously frost each cupcake using a knife or piping bag to finish.
Notes
- To check for doneness, insert a toothpick in the center of a cupcake; it should come out clean or with a few crumbs attached.
- Ensure cream cheese and butter are softened to room temperature for a smooth frosting.
- Use gel food coloring for vibrant color without altering the batter’s consistency.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
- You can substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
