Description
These irresistible red velvet cupcakes are perfectly moist and fluffy, featuring a rich cocoa flavor enhanced by a vibrant red hue. Topped with smooth and tangy cream cheese frosting, they’re an ideal treat for celebrations or any time you crave a classic dessert.
Ingredients
Scale
Cupcakes
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to distribute leavening agents evenly.
- Combine wet ingredients: In another bowl, mix the vegetable oil and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition, then stir in the buttermilk and vanilla extract thoroughly.
- Add food coloring and dry mix: Stir in the red food coloring until the batter is evenly colored. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
- Fill and bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and frost: Allow the cupcakes to cool completely on a wire rack. Meanwhile, prepare the cream cheese frosting by beating the cream cheese and butter until smooth, then gradually adding powdered sugar until creamy. Frost the cooled cupcakes generously before serving.
Notes
- Ensure eggs are at room temperature for better batter incorporation.
- Do not overmix the batter after adding dry ingredients to keep cupcakes tender.
- If you don’t have buttermilk, you can substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
- The red food coloring can be adjusted based on desired depth of color.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.