Description
These classic Red Velvet Cupcakes are moist, tender, and perfectly balanced with a hint of cocoa flavor and a vibrant red hue. Topped with a smooth and creamy homemade cream cheese frosting, they make an irresistible dessert perfect for holidays, celebrations, or anytime indulgence.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
- Cream butter and sugar: Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add wet ingredients: Beat in the egg until combined, then add the buttermilk, red food coloring, vanilla extract, and white vinegar. Mix until the batter is smooth and homogenous.
- Combine batter: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing which can make cupcakes tough.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool completely in the tin before frosting to prevent melting the frosting.
- Prepare frosting: In a clean bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and creamy.
- Frost cupcakes: Once cooled, frost the cupcakes using a piping bag or spatula for an attractive finish. Serve and enjoy!
Notes
- For a richer and more vibrant red color, use gel food coloring instead of liquid.
- Be careful not to overmix the batter to keep the cupcakes light and tender.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
